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–+ servings
Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies That Feel Like Home

This Classic Chocolate Chip Cookies recipe is a warm hug in cookie form, perfect for spontaneous cravings with crispy edges and a gooey center.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Light Brown Sugar Can be swapped with dark brown sugar for a richer flavor.
  • 1 cup Granulated Sugar No substitutions recommended.
  • 1 cup Unsalted Butter If using salted butter, reduce added salt by 1/4 teaspoon.
  • 1/2 cup Vegetable Shortening Can replace with more butter.
  • 1 teaspoon Table Salt Use less if using salted butter.
  • 2 teaspoons Vanilla Extract Use pure or imitation vanilla; almond extract can add a unique twist.
  • 1 teaspoon Vinegar Lemon juice works well as an alternative.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal results.
  • 1 large Egg Use room temperature eggs for best results.
  • 2 cups All-Purpose Flour Use gluten-free Measure for Measure Flour for gluten-free needs.
  • 2 cups Semisweet Chocolate Chips Use up to 16 oz for a double chocolate flavor.
Optional Add-ins
  • 1 cup Nuts (Walnuts or Pecans) Introduces a nice crunch and added texture.
  • 1 cup Rolled Oats Use for a heartier oatmeal chocolate chip version.
  • Variety of Chocolate Types Swap for dark or milk chocolate, or mix varieties for flavor exploration.

Equipment

  • mixing bowl
  • cookie scoop
  • Baking sheet
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking sheets by greasing them lightly or lining with parchment paper.
  2. In a large mixing bowl, combine light brown sugar, granulated sugar, unsalted butter, and vegetable shortening. Use a hand mixer on medium speed to blend until smooth and fluffy, approximately 2-3 minutes.
  3. Add table salt, vanilla extract, vinegar, and baking soda to the sugar mixture. Mix on low speed until combined, then add in one large egg and blend until fully incorporated.
  4. Gradually incorporate the all-purpose flour into the wet mixture, mixing on low speed until just blended. Gently fold in semisweet chocolate chips.
  5. Scoop out roughly 1 1/4 inch balls of dough and place them onto prepared baking sheets with about 2 inches of space between each.
  6. Bake the cookies for 11-12 minutes until edges are golden brown and centers are light golden.
  7. Allow cookies to cool for about 5 minutes on sheets before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough for 24-48 hours intensifies flavors. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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