December 7, 2015
These soft, chewy, chocolate chip cookies have been a favorite at our home for many, many years. This last weekend, it was Aidan’s birthday and instead of a cake, he wanted Grammy’s chocolate chip cookies. This is rather amusing because my youngest son, whose birthday is next Saturday, has also requested chocolate chip cookies instead of cake on his past birthdays and again this year. Is it a December birthday boy thing? Click here to skip to the printable recipe ►for Chocolate Chip Cookies.
When Will, my youngest, was in school, I would make a snack for him to have after school. When these were the snack of the day, I always tried to time it so the cookies were coming out of the oven when he was on his way home. Lots of times, he would have a friend or two with him. They seemed to enjoy the cookies and, of course, there had to be a big glass of milk to go along with them, too.
A mixer is not required for this recipe. The ingredients are easily combined by bringing the butter to room temperature and mixing the butter and sugars together with a spoon. (Do not use margarine in this recipe! The cookies will not bake the same, and my goodness, they won’t taste as good.) The eggs should also be at room temperature.
A Few Tips for Perfect Chocolate Chip Cookies
There are a few tips to have the best results with this type of cookie. Using a one and one-half inch ice cream scoop
to shape the dough keeps the cookies a uniform size and they all bake evenly. If your oven is preheated, you can be very watchful with the first batch, checking the time before the recommended baking time. Then you will know to set your timer for that amount of time. I record this on my recipe for convenience the next time. Ovens do not all bake the same. (We are an Amazon Affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
How To Know When to Remove the Chocolate Chip Cookies
The cookies should come out of the oven when they just begin to turn golden brown. They should not be shiny in the middle, but the tops should not be completely golden either. The cookies will continue to bake on the hot cookie sheet while they are resting for a few minutes.
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After a couple of minutes, using a thin-bladed spatula, remove the cookies from the pan to a cooling rack. Be sure to let the cookies cool on a cooling rack, as in the picture above. Have you ever seen a pile of cookies that had melded together into one large mass? Yes, I have, too, and it is not a pretty sight. That is what happens when warm cookies are piled on top of each other onto a plate or platter.
How To Freeze The Chocolate Chip Cookie Dough
This recipe can be halved with the same results. I have also made the entire batch and using the one-inch ice cream scoop, dropped the shaped cookie dough into a flat layer in a gallon size freezer bag. By doing this, they won’t stick together. Write “Bake at 375° for 8-10 minutes” on the bag with a felt tip marker. Then place the bag flat on a cookie sheet and place it in the freezer. Remove the cookie sheet after the cookie balls are frozen.
Will would come home sometimes and pull these out of the freezer and bake them himself. They have come in handy at times when the grandkids come over, too!
Using these few tips, you can have the perfect soft, chewy, chocolate chip cookies, too! You’ll Absolutely Love These Yummy Little Chocolate Chip Cookies! Need more chocolate chip cookie ideas? ►peanut butter chocolate chip ►oatmeal chocolate chip ►white chocolate-chocolate chip cookies.
Chocolate Chip Cookies
Ingredients
- 2/3 cup butter, softened to room temperature
- 2/3 cup shortening
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 extra-large eggs, room temperature
- 2 tsp. vanilla
- 3 – 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups semi-sweet chocolate chips
Instructions
Cream the softened butter, the shortening, white sugar, and brown sugar together with a spoon, until there are no lumps of brown sugar.
Add the eggs and vanilla and combine well.
Stir in the dry ingredients and mix well. Add the chocolate chips.
With a 1-1/2 inch ice-cream scoop, drop dough onto a cookie sheet and bake in a 375° oven for 8 – 10 minutes until the cookies are just beginning to brown.
Remove from the oven and let rest on the hot cookie sheet for a couple of minutes. They will continue to bake.
Remove from cookie sheet to a cooling rack and allow to completely cool.
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