Soft and Chewy Chocolate Chip Cookies
Thick, soft and chewy homemade chocolate chip cookies just like grandma's!
Course Cookies
Cuisine American
Keyword chewy chocolate chip cookies, easy chocolate chip cookies recipe, soft chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings
Adjust recipe servings-
36 cookies
Calories 151kcal
Author Blair
Ingredients
list of 10 items
• ½ cup shortening
• ½ cup (1 stick) salted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (increase to ¾ teaspoon if you like a saltier contrast)
• 2 cups chocolate chips
list end
Instructions
list of 6 items
1. Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone mats.
2. In a large bowl, use an electric mixer to cream together shortening, butter, brown sugar and granulated sugar. Add the eggs, one at a time, mixing until
well combined. Mix in the vanilla extract.
3. In a separate bowl, sift together flour, baking soda and salt. Add the dry ingredients to the butter mixture; mix to combine. Stir in the chocolate
chips. Cover and chill for at least 1 hour.
4. Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer
for about 10 minutes to chill again.
5. Bake for 9-11 minutes, or just until light brown around the edges. The centers will still be soft.
6. Cool on the baking sheets for about 3-5 minutes, then transfer to wire racks to cool completely.
list end
Notes
Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days. To extend the life of your cookies, wrap
them tightly and freeze them for up to 3 months.Make AheadYou can prepare the dough up to 24 hours in advance and keep it covered in your refrigerator
until ready to bake.How to Freeze the DoughThis dough freezes best if you portion it into dough balls before freezing. Arrange the dough balls on baking
sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. The dough will keep in the freezer for up to 2 months. When ready to bake,
just pull a couple of frozen dough balls from the oven and bake in a 375 degree F oven. You’ll need to add about 1-2 more minutes to the baking time since
you’re starting with frozen dough.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 80mg | Potassium: 21mg
| Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
From the seasoned mom
Thick, soft and chewy homemade chocolate chip cookies just like grandma's!
Course Cookies
Cuisine American
Keyword chewy chocolate chip cookies, easy chocolate chip cookies recipe, soft chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings
Adjust recipe servings-
36 cookies
Calories 151kcal
Author Blair
Ingredients
list of 10 items
• ½ cup shortening
• ½ cup (1 stick) salted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (increase to ¾ teaspoon if you like a saltier contrast)
• 2 cups chocolate chips
list end
Instructions
list of 6 items
1. Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone mats.
2. In a large bowl, use an electric mixer to cream together shortening, butter, brown sugar and granulated sugar. Add the eggs, one at a time, mixing until
well combined. Mix in the vanilla extract.
3. In a separate bowl, sift together flour, baking soda and salt. Add the dry ingredients to the butter mixture; mix to combine. Stir in the chocolate
chips. Cover and chill for at least 1 hour.
4. Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer
for about 10 minutes to chill again.
5. Bake for 9-11 minutes, or just until light brown around the edges. The centers will still be soft.
6. Cool on the baking sheets for about 3-5 minutes, then transfer to wire racks to cool completely.
list end
Notes
Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days. To extend the life of your cookies, wrap
them tightly and freeze them for up to 3 months.Make AheadYou can prepare the dough up to 24 hours in advance and keep it covered in your refrigerator
until ready to bake.How to Freeze the DoughThis dough freezes best if you portion it into dough balls before freezing. Arrange the dough balls on baking
sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. The dough will keep in the freezer for up to 2 months. When ready to bake,
just pull a couple of frozen dough balls from the oven and bake in a 375 degree F oven. You’ll need to add about 1-2 more minutes to the baking time since
you’re starting with frozen dough.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 80mg | Potassium: 21mg
| Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
From the seasoned mom
