Chocolate Chip Cookies

Chocolate chip cookies: the OG of the cookie family (that’s ‘original gangster’, FYI). An all-time classic, can’t-go-wrong cookie choice, there are just about a million variations of the chocolate chip cookie floating around the interwebs today.

Well folks, introducing chocolate chip cookie recipe #1,000,001.


This recipe is super simple, easy to make, yields a LOT of cookies and is always the most asked for cookie by friends of the family. It’s the first cookie I ever made with my mom (that I can remember at least) and this recipe hasn’t changed one bit in the last 25 years. I can confidently put my stamp of approval on it, especially after taste-testing/quality checking this most recent batch by eating 3 hot out of the oven.

A great recipe to make with your kids, for your family, or just because you want chocolate chip cookies (we’ve all been there), give this variation a try and let me know how it turns out!

Yield = 4 dozen


  • 2 ¼ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ c. (1 stick) margarine
  • ½ c. shortening (I use Crisco original)
  • ¾ c. dark brown sugar, packed
  • ¾ c. granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 12 oz. semi-sweet chocolate chips


  • Preheat the oven to 375°
  • In a small bowl, sift together flour, baking soda and salt. Set aside.
  • In a large mixing bowl, beat together shortening and margarine, scraping often, until creamy.
  • Add brown sugar, granulated sugar and eggs. Beat well.
  • Add vanilla and beat on medium for ~ 30 seconds.
  • Gradually add in dry ingredients (1/4 at a time), scraping edges of the bowl after each addition and beating well until all ingredients are combined.
  • Mix in chocolate chips by hand.
  • Drop batter by the tablespoonful onto a cookie sheet and bake 9 – 9 ½ minutes.

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