Chocolate Chip Cookies
These are my go-to chocolate chip cookies—soft, chewy, and packed with melty chocolate in every bite. Perfectly balanced between sweet and buttery, they're a timeless treat you'll want to bake again and again.
Equipment
- Stand/Hand Mixer
- Measuring Cups & Spoons
- Size #40 Cookie Scoop
- Baking Sheet
Ingredients
- 2/3 cup crisco/shortening
- 2/3 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 375℉.
- In a stand mixer or with a hand mixer, cream together the butter and sugars until light and fluffy.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy.
- Mix in vanilla extract, baking soda, and salt until combined. Gradually add the flour, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips, adding as much or as little as you like.
- Using a #40 cookie scoop (about 1.5 tablespoons), scoop the dough into 12 evenly sized portions and place them on a baking sheet lined with parchment paper.
- Bake for 10–12 minutes, or until the edges are just barely golden. The centers may still look slightly soft—that’s perfect!
Notes
On warm days, chill the dough in the refrigerator between batches to prevent excessive spreading while baking.
Tips for Perfect Chocolate Chip Cookies
- Room-Temperature Butter: Start with softened butter for easy mixing and the ideal cookie texture.
- Chill the Dough: If time allows, refrigerate the dough for 30 minutes before baking. This helps control spreading and enhances the flavor.
- Measure Flour Correctly: Spoon and level the flour into your measuring cup to avoid overpacking, which can lead to dry cookies.
- Underbake for Chewiness: Remove cookies from the oven when the edges are set but the centers look slightly underbaked. They’ll firm up as they cool.
- Add a Custom Touch: Sprinkle flaky sea salt on top before baking or mix in your favorite extras like chopped nuts or toffee bits.
- Storage Tips: Keep baked cookies in an airtight container at room temperature for up to a week. Freeze unbaked dough balls for fresh cookies anytime.