This is another recipe from my personal book, the best chocolate chip cookies! I gotta admit though that I wanted to be selfish and not share this, but that seems silly to hold onto a golden ticket and not share. Another nostalgia moment for me with these too because growing up my dad was the baker. He made the cookies and the pies when the time came and we gladly partook by eating them.
We have tested this recipe with different brands of ingredients throughout the years and I’ve got to tell you- it makes a difference. Now, for you chefs out there you’re probably saying DUH! But alas, I am not a chef and had to learn this through years of testing. My mind is happy to have found the exact right recipe (to me) but my belly might be angry at the “eating” part of the testing! HA.
Without further ado, I am sharing below, complete with pictures and how my kids like to take part in the making (and eating!) of these. I also mentioned the exact brands of butter and shortening I like to use personally.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (I prefer to use light brown)
- 1/3 cup butter or margarine softened (My preferred is Blue Bonnet or Imperial stick butter)– 10-15 seconds in microwave is good, you don’t want it too melted
- 1 egg
- 1/3 cup shortening
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate chips to your liking ( I use about 8 oz)
Preheat oven to 375 degrees
Mix all ingredients together in a large mixing bowl. I like to mix all but the flour first and then add the flour one cup at a time. Your arm is gonna hurt from mixing but it’s worth it. Add the chocolate chips last.
I like to use a spoon to put a heaping scoop onto a cookie sheet, I don’t shape them into balls or use a scoop because I want them to be uneven and do what they may. Place them about 1.5-2 inches apart to give them room to spread out. Bake at 375 degrees for about 7 or 8 minutes.
prep/cook time: 15-20 minutes Makes about 2.5 dozen cookies
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