Our Favorite Chocolate Chip Cookie Recipe
I am a cookie-lover. Especially Chocolate Chip Cookies. Remember, I told you that in my 101 Things post? They are bliss!
But I’m picky about my chocolate chip cookies. The only crispy chocolate chip cookies that I like are Chips Ahoy!
If they’re homemade, I want them big and chewy and moist. Not crunchy or small. So…over the years I’ve tried several recipes and this is my favorite.
So, back to the cookies. I got the original recipe out of a Taste of Home magazine years ago, and I’ve still not found a recipe to beat it! I recommend trying this… today!
They’re big cookies (more than 3 inches across) and super yummy and best when they’re warm and fresh out of the oven.
I have to thank my son Joshua for baking these and taking all the step-by-step pictures!
And let me say, I like to make these cookies in my Kitchenaid stand mixer and I absolutely love these SideSwipe Beater Blades… I have three of them!
But you could just as easily make these with a hand mixer… my favorite is my Viking Hand Mixer (see my other favorite things at this link too)!
Okay… on with the cookie recipe!!
Here are the ingredients you’re going to need (shortening is missing from the pic):
- 2/3 cup softened (salted) butter
- 2/3 cup vegetable shortening (not pictured – Crisco is best!)
- 1 cup sugar
- 1 cup packed brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- 3 1/2 cups all-purpose flour*
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups semi-sweet chocolate chips
Before we get started, preheat your oven to 350°. First, you’re going to cream together the butter, shortening, and sugars.
Then add in the eggs, one at a time and mix well after each.
Add in the vanilla and mix well. You can see it splashed in there, huh? I forgot to add the little caption to this one!
Now my son Joshua skips this step (in practice and in the pictures), but I’m going to tell you anyway, in a separate bowl, whisk together the flour, salt and baking soda. He just dumps in the flour, then the salt, then the baking soda, without first mixing. They still turn out great, but I like to mix them together first to be sure it’s all evenly distributed!
Then add it into the wet mixture (this pic is just flour, but DO add the other items!)…
Mix again until you have a nice soft dough, then pour in the chocolate chips.
Mix gently and you’ll have a perfect smooth (delicious!) cookie dough.
Next you’re going to scoop the dough onto an ungreased cookie sheet (the Nordic Half Sheets are my favorite… I have 5 of them!).
We use a 3 tablespoon scoop to get the perfect size cookies!
Bake at 350° for 10-14 minutes (all of our “in oven” pics were super blurry). I like them super soft and gooey, so we usually do about 10 minutes! Then allow them to cool for a couple of minutes on the pan…
Then serve them (while still warm preferably) with ice cold milk!! YUMMY!!
Here’s a printable version for you!!
Our Favorite Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 3 dozen 1x
Description
This is our family’s favorite cookie! A big soft chewy chocolate chip cookie.
Ingredients
- 2/3 cup softened real butter
- 2/3 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, cream butter, shortening, and sugars.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla; mix well.
- Combine flour, salt, and baking soda in a separate bowl; add to creamed mixture.
- Stir in chocolate chips.
- Drop by generously rounded tablespoons (I use a medium scooper…probably more like 2-3 tablespoons) onto ungreased baking sheets.
- Bake for at 350° 10-12 minutes (or 13-15 minutes for the big ones) or until golden brown.
- Cool on wire rack.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Just made these and they are super yummy!!!
Awww, thank you – so glad to hear it!!
Made these tonight and they turned out great! My 6 year old son said it was his favorite cookie ever:)
Awwww, that makes my day! I’ve yet to find another cookie we like better!!
I love chocolate chip cookies and this recipe is the best I’ve ever had!! I made 8 dozen of these today and they turned out wonderful!! I love ’em!! I’m going to take a ice cream bucket full to my daughter who has 6 kids and am sure they will be devoured! Thank you so much for this recipe. The only change I made was the eggs. I had extra large so used 3 of them instead of 4. (I doubled the recipe!) And they turned out great!!!
Love to try theese, we dont have shortening here can i use something else?
You can butter or even margarine in place of the shortening, but shortening yields higher, lighter-textured baked goods so the cookies may be flatter and crisper – instead of light and soft.
I’m just droooooooooooooooooo………………………….ling. Looks so delicious.
I need to make a 3-4″ cookie. Do you recommend flattening out the batter before baking? I’m not sure if I put them by the spoonful I won’t be able to regulate the size.
thank you
Marie
Yeah, I’d probably flatten it out some so that it would bake more evenly.
Is there a way I could make these cookies but end up with 3 dozens instead of 6?
Absolutely!! It cuts in half and bakes up perfectly!
I’m curious about your beater. The link does not look like the one in your pictures.
In my pics here on this post, you’re seeing my Kitchenaid Stand Mixer with Side Swipe blades – they’re both linked up in the post!
This is the recipe my mother always uses, but her recipe box was lost in a move. I was excited to find this because it is absolutely my favorite chocolate chip cookie recipe. However, my mom always used 3 cups of flour per batch, not 3 1/2. When I made these, I followed your recipe and doubled it, using 7 cups of flour total. My dough turned out dry and crumbly and my cookies did not spread during baking. The taste was still spot-on, but in the future I think I will go back to 3 cups of flour per batch. Thank you for posting this! I was happy to find the family recipe again.
That’s interesting Rachel. I’ve never had any problem with dry or crumbly dough. I wonder if it’s a matter of us living in different climates?! Either way – I’m happy you have the recipe now!
I made these for the first time during lockdown without choc chips, and it is the BEST base cookie recipe I’ve found. I use it fir thumbprints, cinnamon sprinkled, ginger sprinkled, and pretty much whatever I can come up with, as well as JUST PLAIN! Always 10 minutes and always chewy and delicious!