Everyone has their own favorite Chocolate Chip Cookie recipe, right? There are a million different versions, and this is the one I like the most. No surprises in the ingredient list. No dark chocolate or sea salt or cornstarch or pudding mix, or whatever else people put into chocolate chip cookies these days. I like experimenting, but sometimes nothing beats the classic.
When I was a kid I made cookies all the time. Nothing has changed, but back then I actually thought I had the recipe memorized. (I still don’t). Once I had a friend over and we decided to make cookies. I knew that my mom always doubled the recipe, so I doubled what I thought was the right amount of flour. We dumped in 12 cups. These were the days before the mixer, so we were really getting a work out trying to stir in all that flour by hand.
My dad came to the rescue. He came in, saw that we had seriously botched the recipe, and instead of tossing it, decided to add the other ingredients to make the biggest batch of cookies ever attempted outside of a bakery. But we didn’t have enough chocolate chips, so my dad, ever the creative mind, decided to rummage through the cupboards to see what else we could put in them. We ended up with dozens and dozens of cookies full of Lucky Charms. My siblings were probably furious with me. The one time my mom buys sugary cereal, and they end up in the cookies.
Classic Chocolate Chip Cookies
Source: my friend Clairice
1 cup white sugar
1 1/2 cups dark brown sugar
1/2 cup (one stick) butter, softened*
1 cup butter flavored shortening*
1 tablespoon vanilla
4 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips
Cream together both sugars, butter, and shortening in a large bowl. Add vanilla and eggs and combine. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the creamed mixture. Before the flour is fully incorporated, add chocolate chips and mix just until everything is combined.
Refrigerate one hour. If you are in a hurry, use a cookie scoop to form individual balls, put them directly in a ziplock bag, then freeze for a half hour.
Preheat oven to 350. If you refrigerated the dough in the bowl, then use a cookie scoop to form balls, (at least the size of golf balls). Place each ball on a parchment paper or silpat-lined baking sheet about an inch and a half apart.
Bake at 350 for 12-15 minutes. Let cool on the cookie sheet for another 5 minutes before transferring to a cooling rack. Then stuff your face with delicious cookies.
*You can use whatever ratio of butter and shortening you want, just make sure it comes out to 1 1/2 cups total. I often use 3/4 cup of each. You can use all butter if you want. The more shortening you use, the more your cookie will puff up. I wouldn’t recommend using all shortening though. A little butter does the body good.