Prep 20 mins
Cook 7 mins
Get a glass of cold milk ready! This has been my favorite chocolate chip cookie recipe of all time, found in a Betty Crocker cookbook years ago. Once I made it for my HS Latin class and it became a class tradition and a family favorite...Thank you, Betty!
- 2⁄3 cup shortening
- 2⁄3 cup butter or 2⁄3 cup margarine
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 ounce) package chocolate chips
- Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
- Combine dry ingredients and add to butter mixture.
- Mix until well blended.
- Stir in chocolate chips.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake at 375° for 7-10 minutes until golden brown.
- **I like chewy cookies and if you do too, adjust the baking time accordingly).
I have tried several cookie recipes from this site, including a lot of highly rated chocolate chip cookie recipes. These were by far the best and most reliable. I use several different type cookie sheets, and they always turned out great. This was definitely the best recipe!
These cookies turned out great. The recipe says that it makes 7 dozen, but I like my cookies a little bigger so I dropped the dough by tablespoonfuls and came out with exactly 4 dozen large cookies. Normally, I like to use real butter to make cookies, but this time I used margarine, since real butter is getting so expensive. The combination of margarine and shortening used really makes these turns out just as well as using butter. This is the recipe that I'll use from now on. Update: I made this dough and froze it for a month and it still turned out great, even after being frozen.
Great recipe!!! These cookies hold up very well even when using milk chocolate chips. They have the perfect consistency and the wonderful flavor of butter! Also very good with about 1 cup of chopped pecans. Thank you for posting this!