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My Go-To Chocolate Chip Cookies

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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.

Chocolate Chip Cookies | realmomkitchen.com
Chocolate Chip Cookies | realmomkitchen.com

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.

Here is what you need to make the
My Go-To Chocolate Chip Cookies

  • SHORTENING
  • BUTTER (OR YOU CAN USE MARGARINE)
  • SUGAR
  • BROWN SUGAR
  • EGGS
  • VANILLA
  • FLOUR
  • BAKING SODA
  • SALT
  • CHOCOLATE CHIPS

For more chocolate chip cookie recipes, try:

Chocolate Chip Cookies | realmomkitchen.com

Chocolate Chip Cookies

Real Mom Kitchen

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 48 cookies
Calories 153 kcal

Ingredients
  

  • cup shortening
  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1 serving | Calories: 153kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 14mg | Sodium: 96mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 89IU | Calcium: 12mg | Iron: 0.5mg
Keyword chocolate chip, cookies
Tried this recipe?Let us know how it was!

This is the original photo from this post. The above photo was updated in January 2015.

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40 Comments

  1. Pingback: Vanishing Oatmeal Chocolate Chip Cookies and 17 Chocolate Chip Recipes | Real Mom Kitchen
  2. Pingback: Vanishing Oatmeal Chocolate Chip Cookies and 17 Chocolate Chip Recipes | Real Mom Kitchen
  3. I came to your post looking for a solution to my cookies spreading too much. I’ve always used the recipe on the choc chip package. I use all butter because of the whole hydrogenated fats thing. I never use shortening anymore. I will try using some whole wheat flour as one comment suggested – maybe one third whole wheat and one third a/p flour. The chocolate chip is the only kind of cookie that spreads on me like that and it’s annoying because it’s everybody’s favorite kind of cookie.. Good comments. Thanks, Karen

    1. You can also try to refrigerate the dough a little before baking. This could help with the spreading issue if you are using all butter.

  4. I came to your post looking for a solution to my cookies spreading too much. I’ve always used the recipe on the choc chip package. I use all butter because of the whole hydrogenated fats thing. I never use shortening anymore. I will try using some whole wheat flour as one comment suggested – maybe one third whole wheat and one third a/p flour. The chocolate chip is the only kind of cookie that spreads on me like that and it’s annoying because it’s everybody’s favorite kind of cookie.. Good comments. Thanks, Karen

    1. You can also try to refrigerate the dough a little before baking. This could help with the spreading issue if you are using all butter.

  5. Laura,
    Your recipes were a HIT at our Memorial Day cookout! We all loved the cookies, Aunt Gert’s Macaroni Salad, etc. Thank you so much!!

  6. Laura,
    Your recipes were a HIT at our Memorial Day cookout! We all loved the cookies, Aunt Gert’s Macaroni Salad, etc. Thank you so much!!

  7. Just stumbled upon your beautiful chocolate chip cookies at foodgawker. They look delicious.

    Wanted to comment on Brindy’s question about her cookies.

    Extra flour and/or flour with a higher protein content will cause cookies to spread less. (as will chilling the dough.)

    It’s important to always fluff up your flour before gently spooning it into your measuring cup and leveling it off with the flat side of a knife.

  8. Just stumbled upon your beautiful chocolate chip cookies at foodgawker. They look delicious.

    Wanted to comment on Brindy’s question about her cookies.

    Extra flour and/or flour with a higher protein content will cause cookies to spread less. (as will chilling the dough.)

    It’s important to always fluff up your flour before gently spooning it into your measuring cup and leveling it off with the flat side of a knife.

  9. What great looking chocolate chip cookies. I stumbled upon them at foodgawker.

    I just wanted to comment on Brindy’s question about why hers would have spread less. More flour than the recipe calls for and/or flour of a higher protein content will cause cookies to spread less.

    It’s important to fluff up the flour before spooning it into the measuring cup and then leveling it off with the flat side of a knife.

    Hope this helps.

  10. What great looking chocolate chip cookies. I stumbled upon them at foodgawker.

    I just wanted to comment on Brindy’s question about why hers would have spread less. More flour than the recipe calls for and/or flour of a higher protein content will cause cookies to spread less.

    It’s important to fluff up the flour before spooning it into the measuring cup and then leveling it off with the flat side of a knife.

    Hope this helps.

  11. I stumbled upon your Blog and have tried and loved many of your recipes. Thank you for posting such delicious recipes.

  12. I stumbled upon your Blog and have tried and loved many of your recipes. Thank you for posting such delicious recipes.

  13. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks

  14. Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks

  15. Yours looks so pretty! I just made mine and they didn’t spread out as far, they were more round on the top. What would cause this? I did use 1/2 cup whole wheat flour, would that be it? They do taste very good though, I’ve already had 3! 🙂

  16. Yours looks so pretty! I just made mine and they didn’t spread out as far, they were more round on the top. What would cause this? I did use 1/2 cup whole wheat flour, would that be it? They do taste very good though, I’ve already had 3! 🙂

  17. I just made these yummy cookies. This is a recipe I’ll keep on hand. I love that they didn’t spread out flat! I love your website I check out it out every day!

  18. I just made these yummy cookies. This is a recipe I’ll keep on hand. I love that they didn’t spread out flat! I love your website I check out it out every day!

  19. This is the same recipe my family has used for years. It’s the best, isn’t it? I think the shortening and butter combination makes it. My mom got it years ago in a Betty Crocker recipe collection that came in a big red box full of tons of recipe cards. I have a lot of those cards still.

  20. This is the same recipe my family has used for years. It’s the best, isn’t it? I think the shortening and butter combination makes it. My mom got it years ago in a Betty Crocker recipe collection that came in a big red box full of tons of recipe cards. I have a lot of those cards still.