Perfect chocolate chip cookies

Actually…that says it all. Here’s the recipe for perfect chocolate chip cookies:

Chocolate Chip cookies–perfect every time

  • 1 pound of butter (that’s 2 cups or 4 quarters)
  • 1 2/3 c. white sugar
  • 2 c. brown sugar
  • 3 eggs
  • 2 t. vanilla
  • 1/2 t. salt
  • 1 1/2 t. soda
  • 6 1/4 c. all-purpose flour
  • 1 1/2 pkg. chocolate chips

Cream sugar and shortening together. Beat in eggs. Add remaining ingredients in the order listed. Bake at 350 on greased cookie sheet **OR PARCHMENT** until golden brown. Remove from pan immediately and let cool. If you eat them too soon, the chocolate chips will burn your mouth.

Some fun variations that we do occasionally: We substitute 1 c. unsweetened cocoa powder for 1 c. flour and make chocolate chocolate chip cookies. We also substitute 1/2 c. malted milk powder for 1/2 c. flour for chocolate chip malt cookies.

The key to perfect cookies lies in not baking them too long (assuming you like chewy cookies) and in baking them on parchment on an insulated cookie sheet. The parchment, with the cookies, can slide right off the pan when they are just perfectly baked. You don’t mangle the cookies by trying to get them off the cookie sheet with a spatula.


9 thoughts on “Perfect chocolate chip cookies

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  4. Quick note: The first line of this recipe says “cream sugar and shortening” yet the recipe calls for butter.

    I can’t wait to make these with my son now that we’re eating butter again. I can’t believe I’ve made it to 37 without a go-to chocolate chip cookie recipe.

    • Leah, true confessions here. This recipe originally started out listing margarine as the shortening used. Over the years, I’ve eliminated margarine from almost all my recipes. And making these cookies with butter really IS the best. In all ways they turn out better. BUT. It is possible to use margarine instead of butter. If you need to keep costs down and you plan to make hundreds of these cookies for a big youth group event or something, margarine might be a good option. So that’s why it still says to cream shortening and sugars together. In my mind, butter is the shortening used in the recipe. Does that make sense? I just recently made these cookies with Nestles new MINT and dark chocolate chips and they were amazing!

      • These cookies are delicious! Made them today and I must say, had to mix in the flour and chips by hand since my mixer wouldn’t fit it all and the sugar/butter/egg mixture wasn’t wet enough to mix with a spoon.

        Took them out of the oven as soon as the edges were golden brown and I felt some firmness when lightly pressing on the tops. Let them ‘finish’ on the hot baking sheets on the stove for 10 minutes.

        I understand about the shortening. I also eliminated shortening and margarine from my kitchen. Those mint and dark chocolate chips sound divine!

    • There are a number of variables here…how big the cookies are and how much cookie dough gets eaten before things are baked. Usually I get 4-5 dozen cookies out of this recipe.

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