Chocolate chip cookies were one of the very first recipes I ever baked on my own. There is something irresistible about the classic comfort of chewy chocolate chip cookies, warm and straight from the oven! My family has been making the same chewy chocolate chip cookie recipe ever since I was a little girl. This chocolate chip cookie recipe is incredibly easy to make, and it is terrific for doubling to make enough cookies for a crowd.
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Why You’ll Love These Chewy Chocolate Chip Cookies
- These have the perfect, classic chocolate chip cookie flavor you crave. These chocolate chip cookies bake up with a chewy crumb and a yummy caramelized outer crust that gives these cookies a texture that is impossibly good. This recipe also calls for just the right amount of salt in the batter, which gives the flavors plenty of depth. Because this chocolate chip cookie recipe uses shortening instead of butter, the cookies are thick and chewy and don’t spread out when baking. They hold up well to being packaged up, which means they are the ultimate cookie recipe to make and give as gifts or take along to parties and potlucks.
- You can easily add nuts and other add-ins to adjust the flavors to your liking. Adding 1/2 cup of chopped pecans or walnuts is a great way to add even more flavor and texture to this recipe. You can also sub in different chips (butterscotch, white chocolate, etc.) to tweak these cookies. This is an incredibly versatile recipe!
- These chewy chocolate chip cookies freeze beautifully. Freeze baked cookies in a freezer bag or airtight storage container for up to 3 months.
- This chocolate chip cookie dough can be portioned out and frozen before baking. Scoop the dough onto a parchment-lined baking sheet, then pop the sheet into the freezer for 1-2 hours, until the dough balls are completely frozen through. Place the frozen balls in a freezer bag, and store in the freezer for up to 3 months until ready to bake. Add about 2 minutes more baking time for the frozen dough.
What You’ll Need to Make Chocolate Chip Cookies
Ingredients
This chocolate chip cookie recipe includes just a few basic ingredients that are probably in your pantry:
- Shortening
- Brown Sugar
- Milk
- Eggs
- Vanilla
- Flour
- Baking Soda
- Salt
- Chocolate Chips
That’s it!
Equipment
I recommend using a stand mixer for this chocolate chip cookie dough, since it is very thick and challenging to mix with a hand mixer.
I also advise using a medium cookie scoop to portion out the batter onto your baking sheet to ensure your cookies are nice and uniform.
High-quality baking sheets are key to keeping the heat evenly distributed as you bake. Always line the baking sheets with parchment paper or a non-stick silicone mats instead of spraying the pans with nonstick spray to make sure not to impact the texture of the cookies when baking.
Now, let’s get baking, shall we?
How to Make Chewy Chocolate Chip Cookies
This cookie batter is divided into three parts:
- Mixing the wet ingredients
- Mixing the dry ingredients
- Incorporating the dry ingredients into the wet ingredients
Start by creaming the shortening and brown sugar with a stand mixer, and then mix in the egg. (Note: The photos below are for a double batch of cookies.) Stir in the milk and vanilla.
Combine flour, baking soda, and salt in a bowl. I like to use a whisk as a cheater’s sifting method to get rid of any lumps.
With the mixer running on low, gradually add the dry ingredients to the wet ingredients, stirring until the dry ingredients are fully incorporated. Mix in chocolate chips (and nuts, if you prefer). In no time at all, you’ll have a classic chocolate chip cookie dough ready to be scooped and baked!
Use a cookie scoop to portion the prepared dough into balls, and place the balls on a cookie sheet lined with parchment or a baking mat.
Bake just until the cookies are slightly brown at the edges. It’s super important not to overbake these, since that will impact the perfectly chewy texture of the finished cookies!
These cookies are absolutely perfect for packaging up with my free printable gift tags to give as a yummy gift.
And if you’re wanting to send cookies to people who are far away, did you know you can repurpose a chip can to mail cookies through the Post Office? Check out my chip can cookie mailer idea for all the details!
Chewy Chocolate Chip Cookies
Ingredients
- 3/4 cup butter flavored shortening
- 1 1/4 cups firmly packed brown sugar
- 1 egg
- 2 tbsp milk
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a stand mixer, cream the shortening and brown sugar together until smooth. Mix in the egg just until fully incorporated. Blend in the milk and vanilla.
- In a medium bowl, combine the flour, salt, and baking soda. Whisk to combine.
- With the mixer running on low speed, gradually mix the flour mixture into the shortening mixture. Increase the speed to medium, and beat until full incorporated. Stir in the chocolate chips.
- Use a cookie scoop to portion dough into balls, and line them up about 3 inches apart on baking sheets lined with parchment or a silicone mat. (If you don't have a scoop, each dough ball should measure about 2 tablespoons.)
- Bake for approximately 10 minutes, just until the edges of the cookies are slightly brown. Do not overbake! Cool pans on wire racks for 5 minutes, and then move the cookies directly onto the racks to cool completely.
Notes
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.