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
Ingredients
- 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
Instructions
- 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.
Weekend Baker 