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Easy Chocolate Chip Cookies Recipe (Old Fashioned)
Soft. Chewy. Delicious.

Easy Chocolate Chip Cookies Recipe (Old Fashioned)

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).

easy chocolate chip cookies recipe old fashioned homemade

Soft. Chewy. Delicious.

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.

 

4.7 from 20 reviews

Easy Chocolate Chip Cookies Recipe (Old Fashioned)
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 375
  2. In a medium bowl, sift together flour, salt and baking soda. Set aside
  3. In a large bowl, cream together shortening, butter, sugars, egg, and vanilla.
  4. 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.
  5. Stir in the chocolate chips.
  6. Roll the dough into tablespoon sized balls.
  7. Place on a baking sheet, two inches apart, lined with parchment paper.
  8. 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.
  9. Remove from oven when cookies are slightly golden around the edges and puffy and soft on the tops.
  10. Leave cookies in the pan for 2-3 minutes to continue cooking outside of the oven.
  11. Transfer to cooling rack to cool completely.
  12. Serve immediately. Store leftovers in an air-tight container.
Notes
~TIPS~ Be careful not to over bake. (see recipe) Jazz it up! Add oatmeal, m &m’s, etc. Freezes well.

 

69 comments

  1. Just baked this. Absolutely fantastic! :)
    I have been searching for years for a beautiful, soft, crisp cookie, and this is it. Definitely a convert to the shortening camp.

  2. I made these chocolate chip cookies last night and they turned out DELICIOUS! Whenever I use a recipe for the first time, I always follow it exactly, then the next time I tweak it to my taste buds, if necessary. I read through all of the comments before I started baking and several people commented on their cookies not turning out right. If you follow the recipe, your cookies will be delicious too! The recipe calls for shortening AND butter….believe her when she says NO SUBSTITUTES! If you don’t like using shortening, then maybe you need to find another recipe! Follow her tips that she gives before the recipe…they really do work! To Monique I say, thank you for sharing with us!

  3. Hey Monique!

    i just loved this recipe and i am going to try it out on my birthday!!

  4. I just baked these cookies tonight and they turned out absolutely wonderful! This recipe is perfect and super simple. If you love a chocolate chip cookie that’s crisp on the outside and gooey melted chocolate on the inside this recipe is for you. Thanks for sharing, Monique!

  5. Absolutely delicious! And so easy, thank you for sharing this great recipe!

  6. Hey Monique
    These cookies were so good . Soft, chewy, and moist. They were so irresistible. Thanks for sharing…

    Teri P.

  7. made this on fri and my 3 year old nephew tore them up!!! THANKS!!!

  8. Hi Monique!

    I’m in the nineth grade and will have to study and practice baking this year, so I’m kind of new to this but your channel and blog have helped a lot! And I plan on trying more of your recipes in the future :)

    I was wondering if it would be safe to substitute shortening with butter or vegetable oil? Will it change the outcome of the cookies?

    Thank you!

  9. Hi Monique! What can i use to replace crisco?

  10. Faith and Lacee

    How do you make cookies without milk or anything? Ours was like powder so we had to add milk..

  11. I used this recipe last night- adding coconut and walnuts and absolutely loved it!

  12. Hey! :) Can I use butter instead of “shortening”?? Easier to find here… I think.:)
    (I love your videos and your blog!)

  13. Hi Monique!

    I am a young baker aged 13. I was gonna try out your recipe but afraid at the same time looking at the other reviews saying that their cookies did not flatten out. I am from Asia, Singapore and could only find a cheap quality shortening and quite scared it wouldn’t work out. Please give me tips and hope to hear more GREAT recipes from you!

  14. Hi, I just made these and my 5 little one told me to tell you that they were the best cookies they ever had lol. Thank You for sharing

  15. hi monique

    i tried ur recipes before this and yey its amazingly delicious!! thanks.. but since i only did it once, i forgot what temp i used. u only mention 375 but did not say either C or F. last time i made them i bet its out of pure luck, hahaha.. today i tried to make them again, but confused regarding the temp u mention. so yeah, please help me was it 375C or 375F? my cookies UNDERCOOK..!! woootttt..hahahaha

  16. Oh, my goodness!!!! This cookie recipe is WONDERFUL!!! Super easy!!! I used unsalted butter stick softened on top of warming oven, light brown sugar, and 10 ounces dark chocolate chips. I agree with using stone……. works grea!!!!t……you do however take the cookies out as soon as a touch of browning is seen (which was 10 mins for my oven) let set for couple of mins on stone. My cookies did spread very nicely. I scooped the cookie dough with my large scoop from pampered chef. Thank you for sharing this recipe and for taking a video for me to see as well…..I am a visual learner :) Happy baking :)

  17. Omg i made them and they turned out great thanks Monique for putting a stop to my search for a GREAT chocolate chip cookie recipe :) ))

  18. Love, Love, Love ‘em!!!!! i just made these cookies and delicious~~~~!! only i didn’t add any shortening, couldn’t find any. but used butter instead! and they still tasted, as i said before, DELICIOUS!!!!! i love em!! gonna make them every morning now, and bring to school!!!

  19. Hello! I made this recipe with my boyfriend and they came out great! We used Nestle semi-sweet chocolate chips, but didn’t find them chocolaty enough. We were wondering, would you recommend using more chocolate chips or a different brand of chocolate? Thank you! We enjoy watching all of your videos and we especially enjoy your commentary! Always so full of spunk! :)

  20. My family has a BIG issue with shortening because trans fat is bad for you and we don’t have any margarine in the house so is there any substitute for the Cisco? Can I just use more butter?

  21. i have a big issue. my cookies came out like huge dough balls..what did i do wrong? i did not have any butter . so i used the big tub of margarine that i had 1/3 cup. i will make them again until they are right. please help!!!!!

  22. Thank you! for sharing this cookie recipe! They were the best cookies ever….This is a keeper!

  23. Wow, these cookies are amazing! I have tried others chocolate chip cookie recipesm but this is by far the best. I followed the recipe to the letter, and ofcourse I used my Pampered Chef stone. They came out perfectly..buttery, soft and crispy. I thought now was the time to say thank you since my 11 and 7 year old daughters just placed a fresh batch in the oven for Santa. It’s Christmas Eve!

  24. These cookies are amazing! I make all the time now. Thank you.

  25. OMG Seriously this is by far thee best cookie recipe I have ever tried and made successfully. I love choc chip cookies and always always ended up making them wrong before, but NOT ANYMORE thanks to this recipe. Before my cookies always came out either too flat, hard or something would just be wrong with them. After trying this recipe for the first time, I will never try another recipe. I bake them for our family, for family functions even make them as gifts as it is the holidays :D Ive gotten a ton of compliments on them. Its so funny because I get cookies like how I used to make them before and I just chuckle because I feel like a pro now and its just nice to be able to make something this good and be proud to give it to people lol The good thing too about this recipe is you can mix it up.

  26. These were the best cookies I have ever made! My two year old son kept coming back for more. These were delicious. No more betty crocker in my house.

    I love this site, your recipes. I also made you bbq chicken and macaroni and cheese. It was a hit in my house as well.

    I LOVE DIVAS CAN COOK!

  27. Hey! i can get hold of any shortening what can i use instead?

  28. hello!!:) do u think u can help
    Me convert this into grams instead? Just for te shorteningand butter. I’m suck at converting te measurement! I hope to try out ur recipe soon!! Thank u!!

  29. Hello Monique!
    I really want to bake these cookies for my cousin who doesn’t like oatmeal today, bt chocolate chips are verrrrry expensive and hard to come by over here (Nigeria). Could you please tell me how much 6oz of choc chips would be in cups?
    I’m new to your blog and have enjoyed what I’ve seen so far….look forward to trying the monster cookies next and the red velvet cake for christmas!
    Thanks for responding!

  30. I subscribed to your channel a few weeks ago. I made these cookies today and….THEY TURNED OUT PERFECT!!!! I kept an eye on my oven and 8 minutes was the best time for soft, chewy cookies with crispy edges. My husband and our boys loved them so much. I had to make another batch. Thank you so much for your great recipes!!!

  31. It’s me again! So I really do like this recipe, it’s fantastic! The shortening really does its magic of making the cookies not spread out much and have a light, airy texture that you can’t get with just butter. I pulled it out of the oven at 10 minutes and let the cookies cool for about 5 before transferring them to a wire rack to cool. They are puffy at first, but as they cool they start to take the shape of the cookies you would see at a bakery. The color isn’t too dark. It’s more of a light brown. The taste isn’t very sweet, which I like, because I can eat a lot more without getting sick. It is a little crispy on the outside edges, and chewy and soft in the middle. And as for the spreading, I’m glad I didn’t chill the dough, because they spread out just a little without being to round or too flat. One change I might make is add a little it more sugar, because the shortening blands out the cookie a bit. All in all. Fantastic recipe, Monique!

  32. Hey Monique, love your channel! I was considering this recipe and another one that had raving reviews, but I opted for this one because the other recipe made way too much, even when I split the recipe. I’m having good hopes, because I’m using high quality ingredients, and my dough looks like yours in the video. The one thing I am concerned about is the baking time, as it is in the oven right now. I usually put my dough in the refrigerator, but because this has shortening, I’m hoping it won’t spread out into a flat disk, but come out like yours! I will write another comment later, reviewing the cookie and the taste!

  33. Hi Monique! I really want to try this chocolate chip cookie recipe but I have one dilemma. I only have butter flavored shortening– how much will that effect the cookie?

  34. what can i use instead of shortening??

  35. Monique What can i use instead of shortening?

  36. I LOVE this LOL OMG TTYL

  37. I love this recipe! Ever since I was a little girl, I dreamt of making homemade chocolate chip cookies from scratch but never did! Now that I’m a mother, I wanted to make some for the first time with my daughter, and we did just that this weekend! Me, her, and her dad, we were all in the kitchen making these cookies, and we had so much fun!:) And these cookies were so yummy! Thanks so much for this recipe, I chose your recipes over the others I had considered! I also plan on making many more of your recipes cause they are easy to follow, and fun! Thanks again:)

  38. Loved it……….

  39. Sooo good!! I’ve made these twice!! The first time I made the mistake of leaving them in longer than you said because they didn’t turn golden brown. That made them hard as a rock once they cooled down!!! The second batch were perfect though!!!

  40. what is the exact name of the paper and pan used and where can i buy the items

  41. Wow, Monique

    I just took these cookies out of the oven and they are great. I couldn’t wait for them to cool. Keep these recipes coming monique!!

  42. Just made a batch and they came out perfect. Thanks for your help.

  43. Can I use Wesson vegetable oil instead of Crisco??

  44. Going to try and make these chocolate chip cookies. Will let you know how they come out.

  45. made these cookies again without the salt. absolutely delicious and tasted even better!

  46. I made these cookies today and mine flattened out perfectly. I think the others that didnt have theirs flatten out put too much of the flour in at one time I only put in half the amount of flour you posted then added more gradually that I needed after I mixed the ingredients. They came out great! I can make cookies from scratch,omg!

  47. Cookies were great, I just could not get them to flattening.

  48. Hey :)
    These cookies are soo good! They just wouldn’t get flat. AT ALL. Like, I ran over them with my moms car, and like, nope. Jokes. But, yeah. Do you know why they aren’t flattening?

    -LovefromNYC

  49. I tried this cookie recipe twice and the cookies I baked came out great. My family and I truly enjoyed these cookies. They were awesome. My daughter wants me to make her class some cookies for her christmas party. :) Thank you Monique. Its because of you that I know how to cook from scratch!!! Yay Me!!!

  50. i have got a question what kind of shorting do you have to use? cisco?

  51. ok, now you gonna make me sign up for google+..lol …Don’t worry though, we will get it right…these cookies are too scrumptous looking! Matter of fact, I’m sending my 17 year old to the store to get some more Pillsbury all purpose flour in just a few :-)

  52. I included some tips that may help with the spreading issue. Yall MUST experience the satisfaction of these cookies so we gotta get this right, even if I have to do a goole+ live chat. Could be fun…

  53. 10 min @ 375, but didn’t flatten at all. my first failure :-( I think there maybe slightly too much flour in the mixture leaving them to rise. will try again with a little less. will also use all butter and omit shortening.

  54. Thanks so much, I see it now! (duh me, lol)

  55. About to make these cookies with a couple of assumptions…Monique, can you edit this post to include the baking temperature (350?) and the amount of yield for us loyal fans? :-) Thanks!

    • The baking time (375) is the printable recipe (link on page) and the yield (about 2 dozen) is at the top right side of the title.

  56. I had the same problem as Jasmine. The cookies tasted good- my boys loved them…but they didn’t flatten out well. I baked it on an almuminum cookie sheet with no parchment paper…maybe that was the problem?

  57. delicious delicious delicious…

  58. Monique!
    Girl I don’t know what happened…I followed this recipe , and they did NOT come out good at all. =(

    At first, the consistency of the dough wasn’t firm enough to roll into little balls like you did in your video, so I sprinkled a little more flour in it, rolled them…baked them and they would NOT flatten out. at all. They cooked as little chocolate chip cookie dough balls!

    Now, I don’t know if this would make THAT much of a difference, but I used margerine instead of butter, because I ran out of butter and I also used butter flavored crisco instead of the orginal.

    Would those little changes make that much of a difference? Help me please…I’ve searched High and Low for a good chocolate chip cookie recipe!

    • Hi Ms. Monique!

      I made them again and they were amazing!!!!!

      -This time I didn’t use a dark pan, because they don’t spread as much.
      -And instead of using the stick of butter, I used the spreadable butter from one of those tub thingys!
      I knew they would work, because the first time I made them, my dough was firm. This time it was sticky!

      I love them!!!!

      -LovefromNYC

    • My dough was a bit soft and sticky. For those whose cookies didn’t spread I bet you added too much flour. Mines were perfect but I had to be very gentle rolling dough into balls. Hope it helps! They are perfect!

  59. Thank you so much for this recipe!

    Is this the one you mentioned in a previous post that made your hubby propose? LOL I so would love to get that reaction, haha!

  60. These cookies look great. By the way, where did you get your stone bakeware? I’m looking for new bakeware and would love to know where to buy a stone set.

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