Looking for a classic chocolate chip cookie recipe that makes the perfect cookie with chewy centers that will be a little bit crisp outside? Look no further! This easy recipe is one I've used for decades! It makes the best cookies every single time!
Why You'll Love This Recipe
- Tried and True Recipe! Been using it for 15+ years!
- Soft chocolate chip cookies with slightly crispy edges!
- Perfect with a tall glass of milk!
- Butter Flavored Shortening - This must be the butter-flavored kind of shortening, not regular. I do not recommend substituting butter for the shortening. Shortening is what makes the flavor and texture of these cookies. For best results, use what is called for.
- Flour - This recipe calls for all-purpose flour.
- Chocolate Chips - You may use milk chocolate chips, semisweet chocolate chips, chocolate chunks...pretty much any flavor or type of chip.
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Prepare baking sheets by lining them with parchment paper or spraying with non-stick cooking spray.
- Measure the butter-flavored shortening, white sugar, and brown sugar into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Cream well.
- Add the eggs.
- Add the vanilla extract and mix.
- Mix in the baking soda and salt.
- Mix in half the flour.
- Add the chocolate chips. (Toss in a few extra chocolate chips...I won't tell)
- Add the last half of the flour.
- Mix the chocolate chip cookie dough well.
- Scoop cookie dough onto a baking sheet using a cookie scoop, spacing cookie dough balls a couple of inches apart.
- Bake at 350 degrees for 8-10 minutes.
- Cookies should be very lightly golden brown.
- Cool cookies on a wire rack.
- Store cooled baked cookies in an airtight container or ziplock bag.
Recipe FAQs and Expert Tips
This recipe calls for butter-flavored shortening instead of butter or margarine. You wouldn't think it would make a huge difference, but it does. The flavor is significantly better. And the cookie has a nice, slightly crunchy outside and a soft inside. This is due to the function of shortening vs. butter. You may be tempted to sub in butter for the shortening, but don't. The result will be spread out, flat chocolate chip cookies that taste a little weird. Also, you MUST use the butter-flavored shortening, not regular shortening. Just trust me here.
As soon as the cookies are cool, pack them in an airtight container or large Ziploc bag. Make sure the lid is replaced or the bag is zipped closed after taking the cookies out.
Yes, you can. Pack cooled chocolate chip cookies in an airtight container, wrap them individually, or portion them in saran wrap, then tin foil before popping them in the freezer. Thaw at room temperature.
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Best Chewy Chocolate Chip Cookies
- 1 Cup Butter Flavored Shortening do not sub. butter or margarine
- ¾ Cup Sugar
- ¾ Cup Brown Sugar
- 2 Eggs
- 1 teaspoon Pure Vanilla
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 ½ Cups Flour
- 1 to 1 ½ Cups Chocolate Chips
- Preheat your oven to 350 degrees and lightly spray your baking sheets with non-stick cooking spray or line them with parchment paper.
- In a mixing bowl, cream the butter-flavored shortening and sugars.
- Beat in the eggs and vanilla.
- Mix in the baking soda and salt.
- Stir in half the flour, then the chocolate chips, then the last of the flour.
- Scoop the dough out by tablespoonfuls onto the prepared baking sheets and bake at 350 for 8-10 minutes.
- The cookies will look puffy and slightly browned around the bottom edges.
- Many of you may be tempted to substitute butter or margarine for the butter-flavored shortening. I strongly advise you not to do that. The shortening's purpose is to give these cookies a little bit crispy outside and a soft inside that you won't get with butter. Also, if you sub in butter, these cookies will spread out super thin, and the taste will be noticeably different than it should be. You MUST also use butter-flavored shortening, not regular shortening.
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