- Be careful not to over bake. (see recipe)
- Jazz it up! Add oatmeal, m &m's, etc.
- Freezes well.
I use to call these lunchbox chocolate chip cookies when I was little because I can remember waking up to the smell of fresh baked homemade chocolate chip cookies which meant one thing, there would be five wrapped together in seran wrap in my lunchbox. Yeeeeeeah!!!
It would only take my mother about 10 minutes to whip up this dough and as soon as the preheated oven beeper went off those cookie dough balls were on the pans and ready to bake.
I use to think she was so awesome to make homemade chocolate chip cookies that fast, now that I have the recipe, I see just how easy it really is (although I still think she’s pretty darn awesome).
This easy, old fashioned chocolate chip cookie recipe is my go to when I need a quick, homemade snack to pack in a lunchbox, picnic basket or when last minute company drops in. I usually have all of the ingredients in the house and I’ve even mixed everything in one bowl without using a mixer and they still come out great. Gotta love recipes like that!
They bake up slightly crisp and chewy on the outside and soft and chocolaty in the inside. It is definitely one of my favorite chocolate chip cookie recipes. (And yes, I plan on listing every one of my many favorite chocolate chip cookies recipes on this blog. I mean can ya really have too many good chocolate chip cookie recipes???? NEVER!)
This easy chocolate chip cookie recipe freezes great. Just shape the cookie dough into balls and place on a cookie sheet. Place into the freezer until the dough balls are partially frozen. Then transfer them into a freezer-safe bag or container. When you’re ready to bake them just let them thaw out and bake. They last 9-12 months in the freezer.
Store any leftovers in a super air-tight container.
Getting a Super Soft & Chewy Chocolate Chip Cookie: The key to a chewy, soft cookie is removing them from the oven before they have had a chance to fully bake. This varies from oven to oven, but you want them to be golden around the edges but still a little gooey and puffy in the center. Remove from oven and let them sit in the pan for a few minutes. They will continue to cook on the pan. Transfer to a cooling rack to finish the cooling process. This may take some practice to know just when to take them out of the oven, but you’ll quickly learn that crucial timing.
Baking: These cookies always turn out the best in appearance when I bake them on a baking stone. If using a baking stone you may need to cook it a little bit longer. Just keep an eye on it at the 8 minutes mark. Mine usually takes about 10-12 minutes on a baking stone and 7-10 minutes on a regular cookie sheet.
Cookies not spreading? If you are having trouble getting this cookie recipe to spread for you here are some things that may help. The cookies do not spread as much on dark, nonstick pans. Also the dough should be room temperature and don’t try to substitute the ingredients for lower fat versions.
Watch me make these easy, old fashioned chocolate chip cookies from start to finish.
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup shortening
- ⅓ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 (6 oz) package semi-sweet chocolate chips
- ½ cup chopped nuts, optional
- Preheat oven to 375
- In a medium bowl, sift together flour, salt and baking soda. Set aside
- In a large bowl, cream together shortening, butter, sugars, egg, and vanilla.
- Gradually combine half of the flour mixture into the wet mixture. Use a rubber spatula to incorporate the other half of the flour mixture if the dough gets to thick for the mixer.
- Stir in the chocolate chips.
- Roll the dough into tablespoon sized balls.
- Place on a baking sheet, two inches apart, lined with parchment paper.
- Bake for 7-10 minutes if using regular baking pans. If using a baking stone you may need to add a few more minutes to the baking time.
- Remove from oven when cookies are slightly golden around the edges and puffy and soft on the tops.
- Leave cookies in the pan for 2-3 minutes to continue cooking outside of the oven.
- Transfer to cooling rack to cool completely.
- Serve immediately. Store leftovers in an air-tight container.