Chocolate chip cookie recipes are a dime a dozen, but this is the one that always breaks my diet when I’m trying to eat clean. This is the one that I return to over and over, because it’s just that good. These Chocolate Chip Cookies have achieved something like cult-status in my family. My mom has been making this recipe, which is a Betty Crocker original, since she was eight years old. It’s gone through minor adaptations over the years, and is essentially the cookie that every single person in my family loves, without fail.
The texture of these Chocolate Chip Cookies is nothing short of perfection. They have those crispy edges and soft middles that I can’t get enough of. If you like over-done, crunchy cookies, leave these cookies in the oven a minute or two longer – they’ll develop more flavor while they’re in there too. They’re made with butter and shortening, so they taste rich without feeling too dense, something I’ve found that break-and-bake type cookies seriously lack.
The texture is wonderful, but I think the flavor is what really keeps me coming back to these. They have a slight hint of salt, so there’s no overwhelming sweetness, and it amplifies the chocolate hit in each cookie. The butter and sugars are balanced exactly right, and there’s just enough vanilla to complement the chocolate, so these taste like the Chocolate Chip Cookies of your dreams. If we’re being honest here, I could eat the whole bowlful of cookie dough before any of it makes it to the oven. Apparently that’s bad for you or whatever, but I’ve never gotten sick. I think someone is just trying to keep me from living my best life.
The thing about this cookie recipe is that it took me 26 years to master it. I’ve tried making it several times over the course of my adolescence and early 20’s, and for some reason, I could never get it exactly right. This recipe is a perfect example of why precision matters in baking. Even a little extra flour can throw off the dough and leave you with sub-par cookies. Fortunately, I found a way to solve my problem a while ago: with a food scale.
I’ve given the measurements for the ingredients in grams (I try to do it with most of my baking recipes,) and it’s pretty important that you actually weigh them on a food scale to get the cookies exactly right. I promise it’s worth it. Baking with a food scale instead of measuring cups means way less clean-up, and no more trying to measure things like shortening or peanut butter by squishing them into a cup. If you haven’t already invested in a food scale, this is me begging you to do so. Your entire life will be better for it.
I sort of view this recipe as my mom’s family legacy. That’s completely ridiculous, as she has six children (I know, it was like growing up in a zoo), but baking is something I’ve always done with my mom and learned from her, so her beloved cookie recipe stands out to me as particularly important. I love the idea of a family recipe that gets passed through generations, and I plan to keep this one going forever.
This dough unfortunately isn’t the type that will do best if you mix it up and pop it right in the oven. It generally needs at least three hours to chill to achieve good results, and you’ll get even better results if you let it chill overnight. My mom mentioned that she discovered this years ago while running her zoo, as she had to work during toddler nap times and do things in stages to get anything done! The wait time for this dough lets it develop the proper flavor and texture. You can chill the dough for up to two days if you want to make it ahead, but the quality will start to decline after that.
Both the cookies and the dough freeze well. If you bake more cookies than you can eat, they keep okay for a day in an airtight container – but nobody has ever found out if they keep well longer than that.
Chocolate Chip Cookies
Recipe adapted by Laura Landi from Betty Crocker Chocolate Chip Cookies.
- 2/3 cup butter, softened 150g
- 2/3 cup shortening (I use Crisco) 128g
- 1 cup granulated sugar 200g
- 1 cup brown sugar, firmly packed 215g
- 2 eggs
- 1 tsp vanilla
- 3 cups plus one Tbsp flour 751g
- 1 tsp salt
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips 170g
1. Cream together butter, shortening, and both sugars. Stir in eggs and vanilla until well combined.
2. In a separate bowl, stir together flour, baking soda, and salt. Mix thoroughly, and add to the sugar mixture. Stir gently just until everything is combined. Don't over-mix. Fold chocolate chips into the dough until evenly dispersed.
3. Place dough in an airtight container and refrigerate for at least three hours, up to two days.
4. Roll cookies into 1 inch balls and bake at 375 degrees for 7 minutes. Turn the tray in the oven and bake for an additional 1 to 1 1/2 minutes, depending on how they look. The bottom edges should look golden and baked through, the tops should look pale, but not doughy. Remove tray from oven and set on a cooling rack. Allow the cookies to remain on the tray for an additional 3 minutes before transferring to the cooling rack. If cookies look brown all over, skip this step and transfer to a cooling rack immediately.
Note: Freeze dough by rolling it into balls first. You can bake them directly from the freezer like this, increasing baking time by 30 seconds to 1 minute.
This recipe makes quite a lot, as it's technically a double batch. It can be halved if you don't need 72 cookies, although I don't know anyone who has ever experienced that!