Chocolate Chip Cookies Recipe

Prep Time Cook Time Serves
15m 20m Makes 2 dozen cookies

I know everyone says that they have the best chocolate chip cookie recipe… but really, mine is the best! For me, at least, it is the perfect combination of crispy outside and chewy inside. I am like a six year old all over again when I have these with a glass of milk.


  • ½ cup vegetable shortening (like Crisco)
  • 8 tablespoons (1 stick) unsalted butter
  • 1 ½ cups light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces dark 70% chocolate, chopped into small chunks
  • 5 ounces white chocolate, chopped into small chunks


Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.


In a standing mixer fitted with a paddle attachment or with a handheld mixer, cream together the shortening, butter and sugar until light and fluffy. Beat in the vanilla and eggs. Add the flour, soda and salt and mix to incorporate completely. Stir in the dark and white chocolate by hand.


Using two soup spoons, drop 6 large rounds of the dough onto each lined baking sheet. Bake for approximately 10 minutes or until the edges of the cookies are a dark golden color, but the centers are still light. Let cool for a few minutes on the cookie sheets and then transfer onto a wire rack. Repeat this process with the remaining dough. Store in an airtight container to keep the crispy goodness!

Related Recipes