These are the best chocolate chip cookies. I'm not kidding when I say that, they are the best in the entire world. They're slightly crispy on the edges yet deliciously chewy in the middle. They are the perfect balance of buttery, sweet, and they're melting with tons of chocolate.
It is a chocolate chip cookie recipe that is quick, easy, has simple ingredients and comes out perfectly every single time you bake them.
Which, let's face it, is going to be all the dang time. Your tummy thanks you, your friends and family thank you!
I felt inspired to bake these cookies because they are truly a classic and loved by all.
Plus, I wanted to bake cookies with REAL flour and sugar for my husband. He loves these!
Then I wanted to do it side by side, with my low carb chocolate chip cookies against his REAL flour and sugar chocolate chip cookies, so we could do an honest comparison.
Get ready for the results.
So, that’s what I’m doing this beautiful Fall day. Chocolate Chip Cookie taste testing.
It’s a great day at Food in the Making folks!
If you’re on a reset diet plan like FOODFIT, or an anti-inflammatory diet, or just working to cut down on the sugar you eat daily, then having a good treat can get you through a stressful day, be a delicious dessert, or be something you could bring to a party to share with friends or family.
quickly and effectively.
Hit Your Healthy Body Reset Button
Try the 21-day FOODFIT Challenge and Feel Good Fast
Or let's face it, have something yummy you can eat while you’re there.
Your friends will probably love them too.
What are Chocolate Chip Cookies
Cookie doughs can be soft, soft AND chewy, then range all the way up to crumbly and crunchy.
Some cookies can be dropped directly onto baking sheets and baked in the oven as is.
Others must be set in a cool area for a short time, then rolled out and cut into shapes.
Chocolate chip cookies are typically soft and chewy, sometimes more crisp, and dropped onto cookie sheets.
Chocolate chip cookie doneness is all based on your preference.
I love a soft, chewy, chocolate chip cookie that is very slightly crisped on the edges.
This Chocolate Chip Cookie recipe is crisp around the edges, but chewy in the middle just like I like it.
What You’ll Love About this Chocolate Chip Cookie Recipe
Ooey, Gooey, Chocolate
The chocolate chip cookie recipe calls for one 12 ounce bag, but add more if you like more. I won't judge you. You can even press some on top of the dough before you bake them.
Quick and Easy to Make
This chocolate chip cookie recipe comes together quickly, and its easy to make. You can do it with your kids for a fun activity. It takes about 10 mins to prep, then about 10 mins to bake. You'll all be gobbling them down before you know it.
Simple Ingredients
Classic chocolate chip cookie ingredients make up this recipe. You most likely have everything on hand already. I love to keep a spare bag of chocolate chips in my pantry for just this occasion.
A Family Favorite in the Making
The ingredients in the chocolate chip cookie recipe come together to make a truly delicious classic cookie that everyone will love. They come out perfectly every time I bake them.
Chewy AND Crispy All At The Same Time
These chocolate chip cookies are the perfect combination of slightly crispy on the outer edges, but still soft and chewy in the middle.
How to Make these Chocolate Chip Cookies
Ingredients
Shortening - I use the good, old fashioned Crisco shortening. It’s what I’ve always used and it has never let me down. Cookies with shortening must be placed in the oven after it has been preheated. Make sure you don’t skip the preheating step in this recipe.
Butter - I use either a grass fed butter, or my all time fav Kerrygold’s Pure Irish Butter. I could eat Kerrygold’s butter straight off the stick. I wish I was kidding.
Granulated Sugar - I use a basic granulated sugar from Whole Foods, but their store brand 365.
Brown Sugar - I use a basic brown sugar from Whole Foods, but their store brand 365. It tastes great and melts well into recipes.
Eggs - I use brown, cage free eggs. I sometimes get organic, but it really depends on price because I eat a ton of eggs. Happy chickens equals a happy me!
Vanilla - I use pure vanilla extract. That is my main focus, that extract only contains vanilla, and alcohol. No added sugars ever.
All-purpose Flour - I use a basic all-purpose flour, just the store brand. This is because I don’t eat sugar or gluten and cook with actual flour very rarely. My flour is from the Whole Foods, their 365 brand.
Baking Soda - I use the Whole Foods 365 brand. I love this brand, the quality is great.
Salt - I use sea salt with no added sugars to get added minerals.
Semi-sweet Chocolate Chips - I use Toll House Semi-Sweet Chocolate Chips because in my mind it's the ultimate chocolate chip for classic chocolate chip cookies.
Nuts (optional) - this is your personal preference. My mom used to put chopped walnuts into our chocolate chip cookies, so I do like it. If you like it too, I recommend walnuts or pecans. Pecans are my fav nut to bake with because of their subtle sweet taste.
Directions
Begin by heating your oven to 375 degrees and arranging your oven racks so the cookies will go on the center rack of the oven.
Line a large baking sheet with parchment paper.
In a small mixing bowl, whisk the eggs.
In a large mixing bowl, mix the granulated sugar with the brown sugar.
Next, cream in the shortening and the butter.
Then mix in the whisked eggs and vanilla.
Sprinkle the baking soda and sea salt across the wet mixture and mix them in completely.
Then stir in the all purpose flour, it may seem like a lot but it will blend in perfectly.
Lastly, fold in the semi-sweet chocolate chips.
A thick cookie dough will develop.
Using teaspoons, you can scoop cookie dough onto one teaspoon then slide it off onto the cookie sheet with the other.
This is called dropping cookies.
I use a 1 1/2 Tbsp cookie scoop because I like that it creates cookies of the same size and shape.
They bake more evenly in my opinion.
Bake in the oven for 10 minutes, no longer. They cookies will look light brown.
Cool slightly, like for 1-2 mins, then remove them from the baking sheet onto cookie cooling racks.
Tips for Making this Chocolate Chip Cookie Recipe
Make sure you measure the flour accurately. Flour is scooped into the measuring cup with a large spoon inside the flour bag or bin, then the excess flour on top is scraped off with a flat edge, like a butter knife.
You slide the flat surface of the butter knife over the top of the measuring cup. This will fill in any missing areas of flour in the cup and give you the right measurement.
DO NOT pack the flour into the measuring cup.
DO pack the brown sugar into a measuring cup. Really pack it down with a spoon or a spatula.
Let your cookies cool for a few minutes before you transfer them to cookie cooling racks to keep them beautiful.
Biggest Tip of All Time
If you bake the cookies right after you mix the dough, the granulated sugar will have a crystal texture.
It's like little bits of gritty sugar heaven. Which is fine in the moment. Sometimes you gotta roll like that...
But, if you want to get rid of the gritty crystal texture, so the cookie is smooth, moist, perfectly buttery plus chewy, then you must chill the dough before you bake them.
The absolute minimum to reduce grittiness is covering with plastic wrap and placing in the fridge for 1 hour.
2 hours is better.
And overnight will make an amazing textured cookie. But who has time for that, right?!
It’s gonna be hard not to start eating them right now.
They’re always the best straight out of the oven.
Fold in your chocolate chips at the end.
You can also place some on top of each cookie before you bake them if you want more chocolate-y goodness. Or, if you like them to look alike.
Tools to Make this Chocolate Chip Cookie Recipe
Tap the images below to see the items used to make this recipe.
Baking Tools I Love and Can't Live Without
X Large Baking Sheet
This cookie sheet is fantastic. You can fit lots of cookie dough on it, so it makes baking faster and easier.
Parchment Paper
I use parchment paper for almost everything that goes into my oven. I line baking dishes and sheets. Heart thump.
Mixing Bowls
I'm a Pyrex girl. I love the durability and relibility, plus they're priced just right. I use them every time I bake something and have even given them as gifts. They're my go-to bowls.
Cookie Scoop
I use a cookie scoop so my cookies bake evenly. It is also much faster and easier than using teaspoons.
How to Store these Chocolate Chip Cookies
After these cookies have cooled to room temperature, you can store them in an airtight container, or your fav cookie jar on your counter for a few days.
You could also place them in an airtight container, and put them in your fridge for up to one week.
You can freeze them to eat later by placing them on a cookie sheet in a single layer then freezing them until they’re solid. Once frozen, transfer them to a large freezer bag, squeeze out all the air, and seal well.
You also could store the cookie dough, by rolling the dough into balls, like you typically would do to make the cookies fresh. Then freeze the balls on a cookie sheet in a single layer, once frozen you can pile them into a large freezer bag and put them in your freezer.
When you’re ready to eat them just remove them and bake them on a parchment paper lined cookie sheet like usual.
The Best Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 8-10 mins
- Total Time: 18-20 mins
- Yield: 3 dozen 1x
- Category: Desserts & Treats
- Method: Baking
- Cuisine: American
Description
These are the best chocolate chip cookies. I’m not kidding when I say that, they’re the absolute best in the entire world. They’re slightly crispy on the edges yet deliciously chewy in the middle. They are buttery, sweet, and melting with tons of chocolate. It is a chocolate chip cookie recipe that is quick, easy, has simple ingredients and comes out perfectly every time you bake them.
Ingredients
â…” cup Shortening
â…” cup Butter, softened naturally
1 cup Granulated Sugar
1 cup Brown Sugar, packed
2 Eggs, beaten
2 tsp Vanilla
3 cups All-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 12 ounce package Semi-sweet Chocolate Chips
1 cup Nuts, chopped (optional)
Instructions
Heat your oven to 375 degrees and arrange your oven racks so the cookies will go onto the center rack
Line an extra large baking sheet with parchment paper
Blend the granulated sugar together with the packed brown sugar in a large mixing bowl.
Cream the shortening and butter together with the sugar mixture.
Whisk the eggs in a small bowl.
Then mix in the 2 whisked eggs and vanilla.
Next, sprinkle the baking soda and sea salt across the wet mixture and mix them in completely.
Then, mix in the flour. This may seem like a lot of flour, but it will blend together perfectly with the wet mixture. Stay with it.
Lastly, fold in the semi-sweet chocolate chips.
Using a cookie scoop, scoop cookie dough onto the lined baking sheet.
You can also drop the cookies onto the sheet using teaspoons. Old school style. Make sure they’re spaced evenly apart.
Bake the cookies for 8-10 minutes, they will become light brown. Mine come out perfectly at 10 mins.
Let cool for a short time, about 1-2 mins, then remove them to cookie cooling racks.Â
Continue to cook all the batches, this recipe makes about 3 dozen cookies.Â
You can store these cookies in an airtight container, or your fav cookie jar on your counter for a few days. You can place them in an airtight container in your fridge for a week.Â
You can place them on a cookie sheet in a single layer and freeze them until they’re solid. Then transfer the frozen cookies to a freezer bag, squeeze out all the air, and seal well.Â
Notes
If you want to eliminate the granulated sugar texture, then cover the dough tightly with plastic wrap and place in the fridge for 1-2 hours. Longer is better. Overnight is best.
