Classic Chewy Chocolate Chip Cookies
This is not just any chocolate chip cookie recipe; it’s a cherished family tradition passed down through generations. My mom's beloved recipe from 1969 has been perfected over the decades, creating the ultimate treat that's both crisp around the edges and irresistibly chewy in the center. These cookies are a crowd-pleasing favorite, rich with the buttery goodness of shortening and butter synergized with the sweet warmth of granulated and brown sugars. The added vanilla and perfectly melted semi-sweet chocolate chips result in an indulgent flavor that will transport you straight to cookie heaven. I occasionally make these nut-free to accommodate allergies, ensuring everyone can join in the delightful experience. Whether you use a classic teaspoon for uniformity or opt for modern scooping tools, these cookies will undoubtedly impress friends and family alike. Prepare to make lasting memories with a batch (or two) of these delightful cookies that will quickly become a staple in your home!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
shortening
2/3 cup (softened)
butter or margarine
2/3 cup (softened)
granulated sugar
1 cup (measured)
brown sugar
1 cup (packed)
eggs
2 (large)
vanilla extract
2 teaspoons (pure)
all-purpose flour
3 cups (measured)
baking soda
1 teaspoon (sifted)
salt
1 teaspoon (measured)
chopped nuts (walnuts or pecans)
1 cup (optional, chopped)
semi-sweet chocolate chips
1 (12 ounce) package (measured)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, thoroughly blend the shortening and softened butter until creamy.
3
Add both granulated sugar and packed brown sugar to the bowl, mixing until the mixture is light and fluffy.
4
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5
Stir in the vanilla extract until combined.
6
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
7
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
8
Gently fold in the chopped nuts (if using) and semi-sweet chocolate chips until evenly distributed throughout the dough.
9
Using a rounded teaspoon or tablespoon, drop the dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
10
Bake in the preheated oven for 8 to 10 minutes, or until the edges are light brown and the centers are set.
11
Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
Classic Chewy Chocolate Chip Cookies.
When did this recipe originate?
This is a cherished family recipe from 1969.
What is the signature texture of these cookies?
They are crisp around the edges and irresistibly chewy in the center.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
What fats are used to make these cookies?
The recipe uses 2/3 cup of shortening and 2/3 cup of softened butter or margarine.
What types of sugar are required?
The recipe calls for 1 cup of granulated sugar and 1 cup of packed brown sugar.
How many eggs are needed?
You will need 2 large eggs.
How much vanilla extract is used?
Two teaspoons of pure vanilla extract.
What kind of flour should I use?
3 cups of all-purpose flour.
How much baking soda is required?
One teaspoon of sifted baking soda.
Is salt included in the dough?
Yes, the recipe uses 1 teaspoon of salt.
What size package of chocolate chips is needed?
One 12-ounce package of semi-sweet chocolate chips.
Are nuts optional in this recipe?
Yes, you can optionally add 1 cup of chopped walnuts or pecans.
How should I blend the shortening and butter?
Thoroughly blend them in a large mixing bowl until creamy.
What is the best way to add eggs to the mixture?
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Should I mix the dry ingredients separately?
Yes, whisk together the flour, baking soda, and salt in a separate bowl before adding to the wet mixture.
How do I combine the dry and wet ingredients?
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
How should the chocolate chips be added?
Gently fold in the chocolate chips and optional nuts until evenly distributed.
What tools can I use to portion the dough?
You can use a rounded teaspoon, tablespoon, or modern scooping tools.
How far apart should I space the cookies on the sheet?
Space them about 2 inches apart to allow for spreading.
Do the baking sheets need to be greased?
No, you should use ungreased baking sheets.
How long do the cookies take to bake?
Bake for 8 to 10 minutes.
How do I know when the cookies are finished?
The edges should be light brown and the centers should be set.
What is the cooling process?
Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Can I make these cookies nut-free?
Yes, the recipe can be made nut-free to accommodate allergies.
Is this a good recipe for impressing friends?
Yes, these cookies are a crowd-pleasing favorite and undoubtedly impress friends and family.
What is the preparation for the brown sugar?
The brown sugar should be packed when measured.
What is the preparation for the baking soda?
The baking soda should be sifted.
What type of chocolate is recommended?
Semi-sweet chocolate chips are used for an indulgent flavor.
Is this recipe suitable for making lasting memories?
Absolutely, it is a staple recipe designed for making lasting family memories.