Chocolate chip cookies stir up feelings associated with home, holidays, and a general feeling of contentment. Everyone has a recipe they grew up with or always reach for, so today I’ve decided to share mine.
My Mama always used the recipe from her ever-trusty Betty Crocker Cooky book. I have made others, but always go back to this one. It’s the perfect combo of soft and chewy, delightful goodness!
1/3 cup shortening
1/3 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp. vanilla
1 1/2 cups all-purpose flour (add a 1/4 cup more for a softer cookie, this is what I usually do. It gives the perfect soft and chewy cookie!)
1/2 tsp soda
1/2 tsp salt
1/2 cup chopped nuts (optional, it’s a part of the original recipe, but I always leave them out)
1 package, 6oz semi-sweet chocolate chips
- If making right away, preheat oven to 375 degrees. This will give you a flat and crispy cookie. For a softer, rounder cookie, chill for a couple hours or overnight before baking.
- Mix shortening, sugars, egg, and vanilla thoroughly.
- Combine dry ingredients and add to shortening mixture.
- Add chocolate chips and the nuts, if you are using them.
- Using a cookie scoop (I typically use one that is roughly a tablespoon), drop onto lined baking sheet. You can use a silicone baking liner or parchment paper. This will ensure your cookies don’t stick.
- Bake at 375 degrees for 8-10 minutes or until lightly browned.
- Cool 2-3 minutes on baking sheet before transferring to cooling rack.
- Taste test a cookie, while still warm and enjoy with some milk!
This dough also freezes well, so normally I scoop them out, freeze on a sheet pan, then add to a freezer bag. Good for about 6 months or until you need a cookie fix. Oh, and if you eat them using this face mug from Uncommon Goods, they taste even better!