Mom’s Chocolate Chip Cookies

by Merissa on October 29, 2010

in Uncategorized

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Hubby has been begging me to make these for the last couple weeks so I finally got around to it! This is my mom's chocolate chip cookie recipe and it's by far the best one I've ever found. The cookies are just the right amount of chewy and chocolate chippy goodness!

What you need:

 

  • 1/2 c. butter, softened not melted
  • 1/2 c. palm shortening(regular shortening will work but that's what I use)
  • 3/4 c. turbinado or succant(regular white sugar will work too)
  • 3/4 c. brown sugar
  • 1 1/2 t. vanilla
  • 2 eggs
  • 2 1/4 c. flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 pk chocolate chips

 

Mix together the sugars, butter, shortening.

 

Mix in the eggs and the vanilla.

 

Add in the flour, baking soda, and salt. Mix well.
Add in the chocolate chips and take a minute to admire the cookie dough. (or if you are like me have a taste test)
Drop the dough onto a greased cookie sheet. I like to use the muffin scooper to make them so they are bigger.
Bake at 350F for 12 minutes or until slightly browned on the tops. Mmmm chocolate chip cookie perfection:)

 

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{ 21 comments… read them below or add one }

1 momma-lana October 29, 2010 at 9:03 pm

I have been using this exact recipe for 32 years and it is the best! I recently read that bread flour makes a chewier cookie and it stays softer. I haven't tried it yet but I plan to.

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2 Bonnie October 29, 2010 at 9:31 pm

Yum,yum Sweet girl you have done it once again! you know making my mouth water!
Have a nice weekend.

Bonnie

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3 Nicki December 13, 2011 at 1:06 pm

I don’t buy shortening, I’ve always used butter instead. Since there is already butter, can I use more, or does it have to be shortening and butter?

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4 Merissa December 13, 2011 at 1:08 pm

I don’t use shortening either so I just double the butter in this recipe and it’s just fine:)

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5 Nicki December 13, 2011 at 9:09 pm

Thanks. They look delicious; I’ll have to give them a try.

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6 Maura Smith April 27, 2012 at 12:51 pm

I have been searching for a great chocolate chip cookie recipe, so when I saw yours I gave it a try. My dough really spread and my cookies ended up thin and crispy. Any suggestions for what I did? Your pictures looks so much better than mine turned out.

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7 Little House on the Prairie Living April 27, 2012 at 1:33 pm

Did you use all butter or half butter half shortening? Either way you want to make sure that the butter is just softened, not melted.

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8 Maura Smith April 27, 2012 at 3:16 pm

I used all butter, and I melted it. I thought that was what your recipe said, maybe I misread it. I will have to try again another day, thanks! : )

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9 Little House on the Prairie Living April 27, 2012 at 3:37 pm

I just checked and yes, the picture looks a little deceiving, I’ll have to update that! They’ll still taste totally fine just be a little more flattened, but if you just soften the butter you can get the nice plump cookies like in my picture:)

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10 Carla May 6, 2012 at 6:48 pm

Nice blog! Found your link at Coffee, Tea, Books and Me.

When we married 39 years ago, the only thing I knew how to cook was bacon and Kraft Spaghetti mix. That’s it. I didn’t even know how long to boil an egg. But I learned and I learned quickly.

Raising two boys, I baked hundreds of dozens of cookies and Chocolate Chip was one of their favorites. My recipe called for shortening, but I always used vegetable oil (now I use canola instead of soybean). Butter gives a wonderful flavor, but it does tend to spread out a little and my husband has to watch his saturated fat content. We use only butter for spreading on toast and potatoes and things, so I just save when I can.

Your cookies look wonderful.

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11 Gail May 13, 2012 at 4:57 pm

Can this cookie dough be frozen?

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12 Merissa May 14, 2012 at 9:13 am
13 Gail May 22, 2012 at 3:23 pm

I made these and they were fantastic. Big hit with the kids. Thanks so much!

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14 Kim Bargas October 15, 2012 at 2:41 pm

Would love the gluten free recipe!!!

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15 Merissa October 16, 2012 at 9:22 pm
16 Nav March 6, 2013 at 6:04 pm

I tried making those with softened butter but mine also flattened… Not sure what went wrong

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17 Merissa March 7, 2013 at 6:52 am

These will always flatten more when made with butter instead of shortening but if you want them to stay puffy and still use a natural product you could always make them with coconut oil or palm shortening.

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18 Jessie November 10, 2013 at 2:54 pm

Oh wow….these cookies taste AMAZING! Thanks for posting the recipe! I ended up using a combination of coconut sugar and honey (because that’s what I had on hand) and they turned out nice. Mine were a bit fluffy/cake-like due to the honey but they had a great flavor. I didn’t have a semi-solid shortening so I subbed liquid oil and it came out fine.

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19 Merissa November 10, 2013 at 7:32 pm

Great substitution!

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20 Haji November 15, 2013 at 5:23 pm

What about adjustments for higher elevation? More liquid? I’m just about at 1400 ft., in a mountain valley.

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21 Merissa November 15, 2013 at 6:29 pm

I don’t think you will need to make an adjustment for that altitude.

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