I have tried many chocolate chip cookies in my day but this recipe remains my favorite.  It was passed down from my grandma and is a true classic. There is nothing like a warm gooey chocolate chip cookie straight from the oven.  These cookies are chewy and full of chocolate goodness!  I have halved the recipe because it made a ginormous number of cookies.  A simple, straight-forward recipe that is easy to make but oh so delicious!

Ingredients for chocolate chip cookies:

This recipe has basic cookie ingredients that most cooks already have in their kitchen:

• 1 cup butter or shortening (if using butter add 1 tablespoon).  The butter will add a more buttery flavor but you could also use butter flavored Crisco.  I have made this recipe both ways and either way is good.  Personally I like to use the butter flavored Crisco.  Just FYI butter has 1728 calories and the shortening is 1812 calories.  Cookies made with butter will flatten out and spread faster.  Cookies made with shortening are a little taller and more tender.
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 tsp vanilla extract  (I recommend using the real thing!)
• 2 eggs, room temperature
• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 package semi-sweet chocolate chips (or milk chocolate chips if you prefer).

How to make chocolate chip cookies:

• In a large bowl blend the shortening or butter with the brown and granulated sugar.
• Add the eggs and vanilla extract to the sugar mixture and blend well.
• Mix the dry ingredients together in a medium size bowl and then add to the creamed mixture.  Stir just until the dry ingredients are mixed in.

• Pour bag of chocolate chips into the batter and fold into the cookie dough.  No need to chill the dough for this recipe.

• Using a medium-sized cookie scoop place scoops of dough onto prepared cookie sheet.  I use a baking mat but you can also use an ungreased cookie sheet for this recipe.
• Bake the cookies in preheated oven at 350 degrees for 10 minutes until starting to brown.  Don’t overcook as they will keep baking a little while cooling and you want a gooey middle.
• Remove cookies from the oven and let cool for a couple of minutes before removing the cookies to the rack.  This gives them a chance to cool and firm up a little so they don’t fall apart.
• Finish cooling cookies on the rack.

How to store chocolate chip cookies:

• Let the cookies cool completely and place in an airtight container.  Cookies are good for 3-4 days.  Of course, chocolate chip cookies are best warm from the oven!
• Cookies freeze well and can be placed in a freezer safe container and frozen up to 3 months.
• Remove cookies from freezer and unthaw at room temperature.  You can microwave them for 10 seconds to warm up if desired.

Other yummy cookie recipes to try:

Pumpkin Chocolate Chip Cookies

Oatmeal Gingersnaps

Banana Oatmeal Cookies

M&M Cookies

Chocolate Chip Cookies

LeAnn

This chocolate chip cookies recipe is a family favorite. A chewy cookie filled with semi-sweet chocolate chips. Yummy!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 36

Calories 158 kcal

Ingredients

  

• 1 cup butter flavored shortening or butter (if using butter add 1 tbsp.)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 package semi-sweet chocolate chips (or milk chocolate if you prefer)

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl blend the shortening or butter with the brown sugar and granulated sugar.
• Add the eggs and vanilla extract to the sugar mixture and blend well.
• Mix the dry ingredients together in a medium size bowl and then add to the creamed mixture.  Stir just until the dry ingredients are mixed in.
• Pour bag of chocolate chips into the batter and fold into the cookie dough.  No need to chill the dough for this recipe.
• Using a medium-sized cookie scoop place scoops of dough onto prepared cookie sheet.  Use ungreased cookie sheet or a baking mat.
• Bake the cookies in preheated oven at 350 degrees for 10 minutes.
• Remove cookies from the oven and let cool for a couple of minutes before removing the cookies to the rack.  This gives them a chance to cool and firm up a little so they don't fall apart. Finish cooling cookies on the rack.
• Makes about 3 dozen cookies. Serving size is one cookie.