The best chocolate chip cookie recipe out there. Don’t waste your time on any other recipe.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda, divided
- 1 teaspoon salt
- 2 eggs
- 1 cup shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon of vanilla
- 2 cups chocolate chips
Steps
1
Combine flour, half of baking soda, and salt in a medium sized bowl. Sift or whisk together. Set aside.
2
Cream shortening, brown sugar, and white sugar together until light and fluffy. Add eggs and vanilla. Beat to combine. Add the other half of the baking soda to the shortening mixture. Stir to combine.
3
Slowly add the flour mixture to the shortening mixture. I usually add the flour in about four increments, stirring until just combined. Don’t over-mix. Fold in chocolate chips.
4
Scoop dough onto greased cookie sheet.
5
Bake in a 375-degree Fahrenheit oven for 8-10 minutes. Take the cookies out of the oven when you think they could use 1 more minute. They’ll continue to cook for a bit after removing them from the oven.
NOTES:
- These are the best chocolate chip cookies I have ever had. Thanks for the recipe, Grandma Ruth!
- On days when my kitchen is really warm, I chill the dough for about 8 minutes after scooping on to trays. It keeps them from spreading too much in the oven.
- Is shortening terrible for you? Probably, but it makes the best texture. Life is short. Eat the shortening (a handful of times a year).
- Putting half the baking soda into the shortening/sugar mixture also improves the texture of these cookies. Don’t ask me why.
- Believe it or not, the cookies are better at room temperature than warm…again, allll about the perfect texture for me!
- I use a spatula to do all the mixing, but you could use a mixer.
- See the photos below to see how I form my cookies without a scoop.
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