I have posted this recipe on my blog before, but after a recent request for them, here they are again.
If you are into the classic chocolate chip cookie, there is also another cookie recipe I discovered last year which is rivals this one. But that’s for another day.
This cookie is a recipe I know by heart. I've been making them since I was little. I’ve adjusted this recipe over the years and the measurements are now juuuust right.
I don’t change this one with my healthy ingredient spin. It just wouldn’t be right.
Chocolate Chip Cookies
- ½ cup (1 stick) margarine
- ½ cup Crisco (vegetable shortening)
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 ¾ cup all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees.
- Cream together margarine and Crisco. Add sugars until well-blended and smooth.
- Add eggs. Slowly add in the flour, salt, baking soda and vanilla. Mix until combined.
- Add chocolate chips or mix in with a spoon.
- Use a cookie scoop to scoop dough on cookie sheet. bake for about 8-9 minutes, until they look just about done. Rotate the cookie sheets half-way through for even baking.
- Let cool on the sheet before removing (they continue to bake on the sheet)
BAKING TIPS: To make them extra soft and not too hard, take them out of the oven right before they look done. They will continue to bake as they cool.
Also, I add a few more chocolate chips to the top of the cookies halfway through baking. Right when they are done baking, you can use a spatula to re-form the cookies to make sure they are all circles and uniform.