Chocolate Chip Cookies
Classic. Rich. Homemade. Perfection. This dough stores in the fridge beautifully, so bake just enough for that day and then bake more tomorrow. Add more chocolate chips, nuts, M&Ms, or whatever you like to really make them your own!
- 1 c. shortening
- 1 c. softened butter
- 2 c. brown sugar
- 2 c. white sugar
- 4 eggs
- 1 TBSP vanilla extract
- 5 1/2 c. flour (approx. 688 grams)
- 1 1/2 tsp. salt
- 1 TBSP baking soda
- 2-4 c. chocolate chips
First, cream the shortening, butter, brown sugar, and white sugar together for 3 minutes, until light and fluffy. Scrape down the sides of the bowl frequently. Add eggs one at a time, and vanilla extract. Whisk together the flour, salt, and baking soda in a separate bowl. Then, add the flour a little at a time so it doesn't make a mess. Fold in chocolate chips, adding as many as you personally like.
Optional, but a very good idea: Transfer cookie dough to a bowl with a lid or a gallon sized ziplock bag and refrigerate 2+ hours.
Preheat oven to 375°F. Scoop your cookies onto a parchment-paper lined (or sprayed with cooking spray) cookie sheet. Optional, but really good: add a sprinkle of extra chocolate chips right on top. Bake for 9-11 minutes, or until golden on the edges and still slightly gooey in the center. Cool on the tray for a few minutes before transferring to a cooling rack.
Note: You can reduce the flour to 5 cups for thinner cookies, or increase it to 6 cups for taller, chewier cookies.
You can sub out the shortening for something else, but you do so at your own risk. (in other words, all the substitutions we tried, we didn't like.)
HALF-BATCH AMOUNTS:
- 1/2 c. shortening
- 1/2 c. softened butter
- 1 c. brown sugar
- 1 c. white sugar
- 2 eggs
- 1/2 TBSP vanilla extract
- 2 3/4 c. flour (approx. 344 grams)
- 3/4 tsp. salt
- 1/2 TBSP baking soda
- 1-2 c. chocolate chips