I know I’ve talked my mom’s chocolate chip cookies up… a lot. I’ve put them on up on pedestal and created expectations that no cookie can ever live up to. But I promise, they are good!
This cookie recipe actually came from a Betty Crocker cookbook from long, long ago. It’s that old 70’s orange with vintage flowers, if I am remembering correctly. The cookie page was easy to find because it was by far the stickiest. Then we didn’t even need the cookbook anymore because we all memorized it. I had this recipe completely memorized by the time I was 8 and I could make it in 10 minutes flat. My point is, it has been the go-to recipe since before I was born and this is the only chocolate chip recipe I need in my recipe book. Its a little crispy on the outside and completely chewy on the inside.
And the dough, that’s pretty good too.
- 1/2 cup butter, room temp
- 1/3 cup shortening
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chocolate chips, or as many as you'd like
- Preheat oven to 350.
- With a hand mixer or stand mixer, mix together the butter and shortening until creamy.
- Add in sugar and brown sugar and mix again until light and fluffy.
- Add egg and vanilla and mix until incorporated
- Add dry ingredients and mix until combine.
- Stir in chocolate chips.
- Refrigerate dough for 10 minutes.
- Measure into 1 inch balls and place on a UNgreased cookie sheet, two inches apart.
- Bake for 10 minutes until edges are JUST golden brown. Take the cookies out, even if they look a little soft. Let the cookies stand on the cookie sheet for 3-5 minutes until they have begun to harden and can be easily moved. Move cookies to a cooling rack until they are completely cool. Or start devouring them while they're still warm.
Common Cookie Faults and Solutions
Cookies seem easy enough to make, but dang it they can be tough to get “just” right sometimes. Here are some common cookie faults and solutions.
Cookies are too hard/too dry
- The cookies have been baked too long, or the oven temperature is too low. Try boosting the oven temperature up a few degrees and baking a few minutes less.
- Add a little extra shortening. Nothing like a little fat to soften a cookie up. Remember, cookie calories don’t count!
- Too much flour can make tough cookies. Decrease the amount of flour you use.
Cookies spread out like a pancake
You may not need to use ALL of these solutions at once. Experiment and find what will work for your cookies. The easist and probably most effective action you can take is solution number 1.
- Turn up the oven temperature 25 degrees.
- Add two tablespoons flour.
- Decrease the amount of sugar, liquid, or baking soda.
- Be sure your pans are NOT greased!
Cookies don’t spread out enough
The opposite solutions for the opposite problem of pancake cookies.
- Baking temperature too high.
- Too much flour.
- Add more sugar or liquid.
- Add a little grease to the cookie sheet. Just a little.
Good luck with your cookie experimenting. Keep going and keep trying until you have found your perfect recipe!