These sensational chocolate chip cookies are just that, sensational. Rich, chewy, and melt in your mouth. This is the best chocolate chip cookie you will ever taste!
Remember when we were kids and we were able to bring in homemade treats to celebrate birthdays and holidays? Whenever there was an occasion for me to bring in a treat, my friends always requested my mom’s homemade chocolate chip cookies. Even though they had finely chopped walnuts in them, (and no one liked nuts in their baked goods) these chocolate chip cookies disappeared immediately! (I don’t put nuts in these sensational chocolate chip cookies and they are even better!)
Maybe it was her secret ingredient? She would always use 1/2 butter, 1/2 vegetable shortening and I think this is the key.
I am a perfectionist and maybe a little too competitive. I became obsessed with learning how to bake these cookies to perfection, even better than my mom did years ago.
My friend Dave loves these so much that he still requests them even though he and his family moved to Maryland! So here’s the recipe for my sensational chocolate chip cookies. Now you can make them yourself… Come on Dave, give it a try!
Let’s get started…
Chocolate Chip Cookie-Ingredients
Chocolate chips, flour, vanilla, granulated sugar, vegetable shortening, salted butter, salt, eggs, dark brown sugar, and baking soda.
Directions:
- Using a stand mixer with the paddle attachment, (I swear this makes a difference) beat the softened butter and shortening until combined. Using a spatula, wipe down the sides.
- Add granulated sugar, brown sugar, and vanilla and beat.
- Drop in eggs, one at a time, and beat until light and creamy.
4. Add the flour, baking soda and salt and beat until combined.
5. Stir in chocolate chips. I put at least 2 1/4 cups, sometimes even more because who doesn’t love chocolate chips!
6. Drop onto an ungreased cooking sheet about 2-3 inches apart. (See the pattern on the pan? I swear this type of cookie sheet makes a huge difference! You can find it here)
I use a small cookie scooper and fill just above the top! For even bigger cookies, fill even more!
7. Bake at 350 degrees for 9-11 minutes. I like them just slightly under-baked so that you get a chewy, gooey cookie! These bottoms should just barely be light brown.
8. Cool on the baking sheet for 1-2 minutes, this helps the cookie set, and then move to a wire rack and cool completely. Keep your kids and husbands away because they won’t last long!
Store in an airtight container for up to 3 days. Freeze in an airtight container, placing wax paper between layers, for up to 3 months.
More cookies please!
Bailey’s Irish Cream Chocolate Chip Cookies
Chocolate Brownie Crinkle Cookies
Coconut Oatmeal Chocolate Chip Cookies
Nutella Chocolate Chip Cookies
Easy Peanut Butter Chocolate Chip Cookies
Salted Double Dark Chocolate Cookies
Sensational Chocolate Chip Cookies
Equipment
- stand mixer with paddle attachment
- aluminum baking sheet with a textured surface for best results
- or regular baking sheet
Ingredients
- 1/2 cup salted butter
- 1/2 cup vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 1/4 tsp pure vanilla extract
- 2 large eggs
- 2 1/3 cups + 1 tbsp of all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a stand mixer, using the paddle attachment, beat butter and shortening until combined. (use a spatula to clean down the sides)
- Add granulated sugar, brown sugar and vanilla and beat
- Add eggs, one at a time, and beat until light and creamy
- Add flour, baking soda and salt and beat until combined
- Stir in chocolate chips
- Bake for 9-11 minutes for a chewy, gooey cookie, bottoms should be just starting to turn a very light brown. (I like to slightly under-bake)
- Cool on baking sheet for 1-2 minutes (until cookie sets) and then move onto wire racks to cool completely
- Better eat fast before they are gone!
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