Nothing beats a good, classic chocolate chip cookie. There are so many versions out there. This recipe is a family recipe for chocolate chip cookies.
It happens to come from my husbands family. He and I baked these cookies several times before we got married. Since we got married, I have considered it my go-to recipe for chocolate chip cookies.
I like this recipe because it uses both brown and granulated sugar plus butter and shortening.
What does the combination of butter and shortening do for this cookie recipe?
Texture: Butter adds flavor and tenderness to these cookies, while shortening makes them softer and more tender. The combination results with a cookie that’s both soft and chewy.
Thickness: Shortening has a higher melting point than butter, which can help cookies maintain their shape during baking. This means that these cookies are less likely to spread excessively, resulting in thicker cookies.
Moisture: Butter adds moisture to the dough, while shortening adds stability. This combination makes these cookies moist and tender without becoming overly greasy.
Flavor: Butter contributes a rich, buttery flavor to the cookies, while shortening has a neutral taste. The combination ensures that these cookies have a buttery flavor without being too greasy.
What does the combination of both granulated sugar and brown sugar do for My Go-To Chocolate Chips Cookies?
Texture: Granulated sugar makes the outside crispy, while brown sugar makes the inside soft and chewy.
Moisture: Brown sugar contains molasses, which adds moisture to the dough. This contributes to the cookies’ tenderness and helps keep them from becoming overly dry.
Flavor: Brown sugar adds a caramel-like flavor due to its molasses content.
Color: The molasses in brown sugar also gives the cookies a darker color compared to using only granulated sugar.
Spread and Thickness: The ratio of granulated to brown sugar influences how the cookies spread during baking. More granulated sugar may lead to cookies that spread more, while more brown sugar can result in cookies that are thicker and chewier. The combination in these makes them perfectly balanced.
- BUTTER (OR YOU CAN USE MARGARINE)
- BROWN SUGAR
- BAKING SODA
- CHOCOLATE CHIPS
For more chocolate chip cookie recipes, try:
- Emily’s Chocolate Chip Cookies
- Not Your Average Chocolate Chip Cookies
- Hand Mixed Chocolate Chip Cookies
- Chewy Brown Sugar Chocolate Chip Cookies
Chocolate Chip Cookies
Real Mom Kitchen
- ⅔ cup shortening
- ⅔ cup butter or you can use margarine
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 ½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 (12 oz) bag chocolate chips
- Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well.
- Add soda, salt, and flour and mix until combined. Stir in chocolate chips.
- Bake at 375 on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen.
This is the original photo from this post. The above photo was updated in January 2015.