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Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword chocolate chip cookie
Prep Time 15 minutes


  • 2/3 c. shortening
  • 2/3 c. butter
  • 1 c. brown sugar
  • 1 c. white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3 c. all-purpose flour
  • 1 12 oz package chocolate chips
  • 1 c. nuts optional


  • Pre-heat oven to 350 degrees.
  • If using a stand mixer, fit with paddle attachment. Cream together butter and shortening. Add in granulated sugar and white sugar and beat until light and fluffy.
  • Add in eggs, one at a time. Beat to combine. Add in vanilla and beat to combine.
  • Turn mixer speed to low. Add in baking soda and flour. Mix until just combined.
  • Fold in chocolate chips. I like to use a rubber spatula for this, it helps distribute the chips throughout all the dough.
  • Grease cookie sheets or line them with parchment.
  • Scoop tablespoons of dough onto a cookie sheet.
  • Bake at 350 degrees for 8-12 minutes or until the bottoms are just starting to turn brown. My family prefers cookies on the gooier side, so I tend to try and err on the side of caution by pulling them out a bit early. However, if you like crunchy cookies, leave them in a minute or two longer.


Adapted from Betty Crocker (affiliate link).
When I was little, I melted the shortening and margarine in the microwave and stirred in the ingredients by hand. Now I am a grown up and am luck enough to have a Kitchen Aid stand mixer so I just throw everything in there with the paddle attachment and whip the batter right up. Its really personal preference. The mixer gives you a more whipped dough than stirring by hand, but the cookies come out pretty much the same. So I guess it depends on whether you like to eat whipped dough or not ( because really, who can make chocolate chip cookies and not snitch some of the batter?)
Pro Tip: If you get annoyed by not enough chocolate chips in the last bits of batter, save some of your chocolate chips back and fold them in after you've scooped out some of the dough.