Community Pick
My Favorite Chocolate Chip Cookies
"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!"
photo by nickdunroe2002
- Ready In:
- 27mins
- Ingredients:
- 10
- Yields:
-
7 dozen cookies
- Serves:
- 84
ingredients
- 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
directions
- 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).
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Reviews
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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. -
I made these last night and I think they are wonderful! I had tried a few recipes for chewey cookies and this is the first one that I have found that didn't turn out cake-like. Plus, this recipe was much easier than many that I have tried in the past. I will save this one and make again. -
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! -
This is SOOOoo yummy!!! make sure you don't overbake, the gooey is good!
see 178 more reviews
Tweaks
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all I gotta say it OMG the perfect chocolate chip cookie. Not to soft not to hard. My youngest daughter is the choco-chip cookie eater. I have made these now three times and keep forgetting to rate it.. I didnt dare to forget again. With such a great recipe deserves its due. I have made these with mint chips, cherry chips and white chocolate chips and chocolate. Every single time.. PERFECTO.. TYSVM silent cricket!! Oh I did omit the salt, and used egg beaters for the eggs and lowcal margarine instead of butter. Came out great everytime. Also if you use splenda instead of sugar, Half the sugar or will can be too sweet!!! Excellant recipe and very versitile to use for your own needs, low blood pressure diets, diabetic diets.. You can play with it and everytime it works PERFECTO. Ty again
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These are wonderful, but I made a mistake by substituting all butter for the shortening. They tasted great, but spread out and were very thin. The second batch I did use the shortening as listed and they were picture perfect. Crisp outside, gooey inside, just how I like them. -
These were very good. I grew up on the recipe on the back of the toll house chips bag; now I don't have those in my local grocery store. I reduced the sugars and butter somewhat, substituting applesauce instead. Like everyone else said, crispy on the outside, soft on the inside, a bit hit with everyone.
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We love these...and we make them vegan.....we use 2/3 cup applesauce instead of the margarine, and 150 gm of parve butter. Additionally we substitute 3t egg replacer and 4T warm water for 2 eggs...no one can tell the difference and everyone...even those friends who have no idea they are vegan love them as well. -
These were AWESOME. I used land o lakes margarine instead of butter that I normally do in my cookies and I am VERY pleased with the results. Texture and taste were right on with this combo. I got just over 5 dozen (but my cookies were more like overstuffed teaspoons not rounded teaspoons worth of dough). I had to adjust the temp though because 375 was too high, but my oven is gas and though only 7 months old it is bottom of the line and never been right temp wise. My cookies baked 10-11 minutes and the oven thermometer said 360 degrees.
RECIPE SUBMITTED BY
SilentCricket
Highlands Ranch, CO
(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.)
Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
