Chocolate Chip Cookies

Okay, so I’m going to be straight with you. I’m not just going to give you a recipe. I’m going to walk you through my go-to recipe for the most delicious chocolate chip cookies you’ve ever had. And I’m going to tell you a secret: I’ve tried a ton of recipes, but this one is the best.

This cookie recipe is soft, chewy, and loaded with chocolate. It’s also super simple. Even if you’ve never baked a cookie in your life, you can nail this. The best part? You can make them in about 20 minutes from start to finish.

The Deets

Here are the basics you need to know:

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Yields: 48 cookies (yes, 4 dozen!)
• Difficulty: Easy peasy

The good news? You can easily halve this recipe to make 24 cookies. My advice? Don’t. You’ll thank me later.

You’ll also need a few key tools: an electric mixer (trust me, it’s worth it), a big mixing bowl, a spatula, and a cookie scoop. A silicone baking mat is a game-changer for easy cleanup and perfectly baked cookies.

The Ingredients: The Magic in the Dough

Now, let’s talk about what makes these cookies so good. There are a few things that are a little different in this recipe, but they make all the difference.

For one, we’re using shortening. I know, I know. Butter is the go-to for cookies, but shortening gives these a crazy-tender texture and prevents them from spreading too much in the oven. The result is a beautiful, puffy, and soft cookie every time.

Another thing? We’re using a mix of brown and white sugar. Brown sugar brings that lovely chewiness and caramel flavor, while white sugar gives you a nice, crisp edge.

And for the eggs, make sure they’re at room temperature. This helps everything mix together smoothly. My last tip? Don’t skimp on the chocolate chips. The recipe calls for 2 to 3 cups, but I always go with 3. Because, well, why not?

Here’s a quick look at the lineup:

Ingredient	Measurement	What it does
Granulated Sugar	2 cups	Makes things sweet and helps them brown.
Brown Sugar	1 cup	Adds moisture and a chewy texture.
Butter-flavored Shortening	2 cups	Keeps the cookies soft and prevents spreading.
Eggs	4 large	Binds everything together.
Vanilla Extract	2 tsp.	Makes all the flavors pop.
Salt	1 tsp.	Balances the sweetness.
Baking Soda	2 tsp.	Helps the cookies rise.
All-Purpose Flour	5 cups	Gives the cookies their shape.
Semi-Sweet Chocolate Chips	2–3 cups	The star of the show.

Let’s Bake!

Now for the fun part. Think of it like this: We’re in the kitchen together, and I’m walking you through every step.

Prep the oven. First things first: preheat your oven to 350°F. A hot oven is key to a perfect cookie. It makes sure the cookies start baking right away and don’t turn into a flat mess.

Cream the good stuff. In a big bowl, use your electric mixer to beat the shortening, white sugar, and brown sugar. Beat them for 2 to 3 minutes on medium-high speed. You’re going for a light, fluffy, and pale mixture. This is called “creaming,” and it’s how you get air into the dough.

Add the wet stuff. Now, add the eggs and vanilla. Keep mixing for another 2 to 3 minutes. The dough will look even fluffier. Make sure to scrape down the sides of the bowl with a spatula so everything gets mixed in.

Mix in the dry stuff. Add the salt, baking soda, and flour. Mix on low speed until everything is just combined. This is a crucial step! Do not overmix. If you do, your cookies will come out tough and chewy—not in a good way. Stop mixing as soon as you don’t see any more dry flour.

Fold in the chocolate. Now, the best part. Use your spatula to gently fold in all those chocolate chips. Make sure they’re spread out evenly. You want every bite to be loaded with chocolate, right?

Shape and bake. Grab your cookie scoop and drop dough balls onto an ungreased cookie sheet or silicone mat. Leave about 2 inches between each cookie. This gives them room to spread out. Bake for exactly 10 minutes. When they come out, the edges should be lightly golden, and the centers will still look a little soft. This is what you want for a chewy middle.

The final wait. Let the cookies sit on the hot pan for 4 to 5 minutes. This lets them finish cooking and set up. Then, move them to a wire rack to cool completely. This is a must-do to prevent soggy bottoms.

Make-Ahead and Storage

This recipe is perfect for prepping ahead of time. You can store the dough in an airtight container in the fridge for up to 3 days.

For long-term storage, scoop the dough into balls and freeze them on a baking sheet. Once they’re solid, pop them into a freezer bag. When a craving hits, you can bake them straight from the freezer! Just add a couple of extra minutes to the baking time. Easy, right?

Once baked, store the cookies in an airtight container at room temp for up to 5 days. You can also freeze them for up to 3 months. My personal tip? Add a slice of bread to the container. It helps keep the cookies soft.

Variations

This recipe is a great base for your own creations. You can get fancy and use chopped bittersweet or dark chocolate bars instead of chips. The chocolate will melt and form gooey “puddles.” You can also sprinkle some flaky sea salt on top right after they come out of the oven. It makes the chocolate flavor really pop.

Or, if you’re feeling festive, add some seasonal spices like cinnamon and nutmeg in the fall, or crushed candy canes during the holidays. And if you’re looking for dietary changes, you can use a 1:1 gluten-free flour blend or use a flax egg for a vegan version.

Enjoy!

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