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Cookies are delicious! Whether as a snack or a dessert, we all have those memories from growing up of our favorite cookies gracing our lunch bags. I have numerous cookies I love – part of the reason I started Cookie of the Month – but none are more basic and craved than a simple chocolate chip. Everyone craves a different version of the cookie: soft, crunchy, flat, cake-like, dark, or light – there are too many variations.
While mine may not be perfect, I think they encompass many of the properties we all love. They’re slightly crisp on the edges but soft and chewy in the middle. This is a basic that never goes out of style: a simple and delicious chocolate chip cookie!
Disclaimer: While cooling, you probably won’t have many left since they are best served warm after all!
More cookie recipes
Brown Butter Snickerdoodle Cookies
Chocolate-Covered Cherry Cookies
Candy Bar Cookies
Chocolate Chip & Oatmeal Refrigerator Cookies
Watch how to make these chocolate chip cookies
Chocolate Chip Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- ¼ cup vegetable shortening
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ tbsp hot water
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 cup semi-sweet chocolate chips
Instructions
- Cream butter and shortening until light, fluffy and incorporated. Add brown and white sugar and cream until light and fluffy. Add eggs, water, vanilla, and mix.8 tbsp (1 stick) unsalted butter, ¼ cup vegetable shortening, ¾ cup light brown sugar, ¾ cup granulated sugar, 2 large eggs, 1 ½ tbsp hot water, 2 tsp vanilla extract
- Add all dry ingredients and mix to incorporate. Then fold in chocolate chips by hand.2 ¼ cups all-purpose flour, ½ tsp kosher salt, 1 tsp baking soda, ¼ tsp baking powder, 1 cup semi-sweet chocolate chips
- Using a small scoop, place tablespoon-size cookies on lined or greased cookie sheets. Bake in preheated 350°F oven for 10-12 minutes.
- Watch carefully – when outside of cookies are set and golden but the middle is soft, remove from oven. Let cool on pan for 3 minutes then cool completely on a rack.
Looking forward to baking a batch of these tonight.
They sound and look great !
Thanks Del! Let me know what you think of the recipe!
I have never used vegetable shortening . Can I use oil? Thank you I love you.
Hi Kaleb,
These are scrumptious! I use this recipe most often because the cookies have the perfect blend of tender crunchy edges and chewy soft insides, and they are buttery and delicious. Today I made a double batch and they turned out wonderful. I enjoy your site very much, gardening tips and recipes, and am happy to see your Facebook posts. Keep up the great work! It benefits us all.
I watched a live video of you making cc cookies and I saw Carnation powdered malt on your counter. I couldn’t finish watching the video to the end and didn’t get to see how you used it in the recipe, and didn’t see it in this video at all. Can you post “that” recipe. Plus you used 2 kinds of cc in that one and not this one.
One of my favorite things in life is REAL MALT!!, and I was soo excited to see it in your kitchen for a cc cookie recipe!!
Hi Kelli! You can find that recipe here: https://www.wyseguide.com/ultimate-chocolate-chip-cookie/
Enjoy!
Hi, This ingredients list is not the same as what you used for the video. I watched . Where is the recipe with the molasses and malted milk? Thanks.
Will you create this cookie recipe for the Gluten free group?
My 17 yr old grandson wanted to make chocolate chip cookies. We have fun baking together. This recipe was just right for him and the cookies turned out “perfect”. It will be added to the recipe book I’m making for him.
These are divine. I shared the recipe with my friend and told her it was “Kaleb’s recipe” referring to you by first name as if we’re best friends or something! ha!
I followed your recipe for your chocolate chip cookies, but they came out very hard. I don’t understand what I did wrong.
Hi! My first thought would be to bake them for less time. Baking time can be tricky as each of our ovens can be run slightly different. It could be that your oven runs warmer and baked these a but quicker. I remove cookies when the edges are set but the middle is soft, the carry over cooking out the oven will finish them perfectly.