Watch me make these easy, old-fashioned chocolate chip cookies from start to finish.
I use to call these “lunchbox chocolate chip cookies” when I was little. I can remember waking up to the smell of fresh-baked chocolate chip cookies, which meant one thing; there would be five wrapped together in saran 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 on 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 tasty chocolate chip cookie recipes???? NEVER!)
This easy chocolate chip cookie recipe freezes great. Just shape the cookie dough into balls and place them 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’ll 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 bake completely. 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 the 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 at room temperature and don’t try to substitute the ingredients for lower-fat versions.
Easy Chocolate Chip Cookies Recipe (Old Fashioned)
Ingredients
- 1½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup shortening
- 1/3 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 6 oz package semi-sweet chocolate chips
- 1/2 cup chopped nuts optional
Instructions
- Preheat oven to 375 F.
- 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 mix in half of the flour mixture into the wet ingredients. Use a rubber spatula to incorporate the other half of the flour mixture if the dough gets too thick for the mixer.
- Stir in the chocolate chips.
- Roll the dough into tablespoon sized balls.
- Place on a baking sheet lined with parchment paper, 2 inches apart
- Bake for 7-10 minutes.
- Remove from oven when cookies are slightly golden around the edges and soft on the tops.
- Leave cookies on the pan for 2-3 minutes to continue cooking outside of the oven.
- Transfer to a cooling rack to cool completely.
- Serve immediately. Store leftovers in an air-tight container.
Video
Notes
Be careful not to overbake. (see recipe)
Jazz it up! Add oatmeal, m&m's, etc. if desired
Freezes well.
Hi where did you get your stone baking sheets at?
They are from Pampered Chef
my mixture comes out “loose” I’m using a standard mixer to cream my ingredients but I haven’t had this issue before? any ideas as to why it’s not as together as in the video?
Sometimes the temperature and moisture in the kitchen can cause this
Hi I’ve done this recipe more than I can count my fingers, you gotta make sure the butter and the Cisco shortening are cold cold cold. Don’t let them soften up too much. You have to use stick butter and stick shortening! Also you could be adding too much vanilla maybe?
Cherie, WHY do you have to use stick shortening? Ingredients should be weighed for accuracy.
These came out amazing! I didn’t have any shortening, so I just used more butter (same amount it called for) and I cut the sugars down by a smidge. My daughter and I loved them, this will be my new go to recipe!
Made these today & they turned out perfect!
This recipe is amazing no doubt! The flavor and texture satisfying! BUT I’m having trouble achieving the same flat chewy I see in the pic. They are coming out more cakey or puffy. I bake them 7-10 minutes, for my oven 10 mins work best. My butter was room temp but not the egg. Any suggestions anyone??! I have the same issue with other recipes too? Maybe drop the baking temp??
Make sure you are using baking SODA and not baking powder (super common mistake) I bake mine at 365′ at 8 min for my oven. When on1st take them out they are slightly fluffy looking but flatten-out as they sit on pan after a couple of min. during the Carry-over cooking process
You can always slam the cookie sheet down a few times in the oven. This will flatten out the cookies
This is a Really good recipe!! delicious
These cookies are sooo good and came out great for me. I made them once, now people are ordering in batches ! Thanks Mo
Made these today! The best cookies I have ever made. So delicious!! Thanks for the recipe.
I couldn’t find my chocolate chip cookie receipe that I have used for ages. I found this one and it is easy and delicious. My gradson wanted me to make chocolate chip cookies and we had a good time. He loved them. This is very similar to the recipe I had. I will make them again butI may tey cutting back on the sugars. Great recipe and thanks for sharing.
I have been using this recipe for a couple of years now because it is my favorite. Easy and delicious. Thank you
will love to try these. what would be a perfect replacement for the shortening or would the cookies still come out great without it?
I would just substitute the 1/3 cup of shortening with butter. Cookies that are made with butter has a great flavor because of the butter though they’ll spread out more compared to ones that use shortening so you might want to refigerate the finished dough for an a hour or more before baking them to reduce the spread. Shortening though also tends to make the cookies softer so all butter cookies will have a different texture compared to the 1/2 butter shortening mix in this recipe but it should still be good.
Hi, I’m from South Africa.
This recipe seems so awesome. I have been looking for a perfect choc chip recipe.
There is one problem. We dont get shortening at every store here, it’s very hard to find.
What can I replace it with?
Many Thanks
Roshal Naicker
If you can’t get shortening, the only thing I can think that “might” be used as a substitute is lard. Not the healthiest, but I am pretty sure it was a cooking staple before Crisco came out. It usually comes in block form at the grocery stores. At my store it is most often displayed in the refrigerated butter section. Good luck
I use your recipe to make homemade chocolate chip cookies my husband and I love your recipe and my co works thank you so much I also use some of your other recipe when I want a homemade pound cake thank you so much for sharing your recipe with us
Best Fool proof homemade cookies. Awesome attitude and awesome recipes. Truly inspiring.
This recipe is always a hit! I add a whole bag of chocolate chips to make it extra chocolatey.
Trying these right now they smell delicious. Thanks for reciepe, I rember my gramma always made cookies with shortning.
Correction Their** recipes not there. **
I have tried two recipes in the last 4 months and let me tell you they were terrible cookies. I’m not saying there recipes were bad but I am saying this one gave me NO Problems. I struggled to find a recipe and then thought I have tried several DCC recipes and have not had a bad one yet, she’s got to have a chocolate chip cookie recipe. And boom! Here it is and the cookies are great! Thank you ma’am!
These were PURRFECT!
They were crunchy and soft and baked to perfection. My husband wants me to save this recipe!
My daughter and I made these and they were delicious! We followed the recipe exactly and the cookies came out soft and lightly crispy on the outside. I got 2.5 dozen of cookies out of one batch at a tablespoon size ball of dough. I have a new favorite recipe, and would gladly make these again!
How many cookies does this recipe make??
20 normal size cookies, but if you want more hunky cookies that have some weight to them, it will be less. about 15 cookies cookies, this is based on my experience making these, which by the way i have done at least 5 dozen times in the past 2 months. (kinda addictive)
Monique, does this recipe need to be refrigerated, I find often times that if I don’t my cookies turn out like pancakes. Giving 5 stars without trying yet because your recipes are normally awesome!
My shapes were off but they were yummy nonetheless
I have an apartment kitchen and did the following to accolade : I used a whole stick of butter, no shortening and regular chocolate chips, warmed my oven to 375 but reduced to 350 right before baking and varied baking times between 7-10 minutes based on the edges/bottoms Browning. Usually when I make cookies on a baking sheet in a bad oven I struggle but this combination gave me beautiful cookies! I also flattened the cookie balls before putting them on the sheet to get the traditional flat style. Thank you so much!!!
I’ve used this recipe 3 times already and my family loves it! I’m so glad I found this recipe! I rate this recipe ????????????????????
Hi, my mixture that included the shortening, sugars, vanilla, egg, etc. was not thick as your mixture was. And when it came time to form the little dough balls my batter was too creamy and not thick whatsoever 🙁 Could you please tell me where I made a mistake? Thank you!
Sounds like you need to add more flour!
OMG great receipe!! I was starting to give up and I didn’t and found your receipe I’m so excited now for my kids can’t wait to add other ingredients to it! Thank you!!
Best chocolate chip cookie on the WWW!!! Thanks!!!????
I live in Bahrain which is next to Dubai, and I have tried your cookie recipe. Omg! I am obsessed! Thank you so much xoxo
One of the BEST and EASIEST chocolate chip cookie recipe I’ve ever made. It’s so chewy, soft, and obviously yummy!
Can I double the recipe
How much does this make
This recipe is so bomb! I made this for my daughter’s school project and all the kids loved them! We enjoyed a few while we were wrapping them as well lol. I’ve made a lot of your recipes and I want to say thank you!!!!
The best chocolate chip cookies ever! Yes and you can always jazz it up!
These cookies were delicious.
Just made them for 2016 superbowl, turned out great,
I added white chocolate, milk chocolate, and peanut butter chips, ( i put them in microwave for 20 seconds to melt and mix better, these dont like to melt good in oven, made balls,,turned out great, for my butter, i used imperial …..
Great great great
Thank you for recipe
This Recipe definitely makes the sweetest tasting cookies. The cookie practically melted in my mouth.
This recipe is by far the best chocolate chip cookie recipe I’ve tried. My boyfriend loves it, his family loves it, and so do I. It has a great crispy/chewy bite on the outside and a soft gooey interior. Great recipe, everyone should try this out!
Hi there i love this recipe. I was just wondering if i can use just butter instead of the crisco. Because where i live its not available.
I made these today and they turned out perfect! They had the perfect texture that I’ve always wanted!! Not too thin, not too crispy, not too sweet, it’s chewy and just right. My youngest sister thought it was a little salty so I think next time ill just use 1/4 tsp of salt. other than that it’s perfect! THANK YOU SO MUCH! I finally found the perfect recipe and consistency for chocolate chip cookies. Can’t wait to try your white chocolate macadamia cookies!
Do u know how many it make because I have to make about 2-3 doze
How many does it makes
it’s a pretty good recipe, a little too sweet and buttery for my taste, but still good. If you don’t want it to be too sweet then adjust the sugar to 1/4 cups of each sugar, and 50 grams of butter instead of 75 grams. mine didn’t turn out a puffy but still taste good 🙂
About how many cookies does this recipe make? Looks delicious! 🙂
I just had to tell you how thankful I am of this recipe! So simple, enjoyable and fun to make on a lazy day!!! Very delicious and I used chocolate chunks which made them more fun and chocolate fulfilling. Thanks, thanks, thanks!!! I’m using this recipe over and over again.
These cookies are just beyond delicious and yummy! My search for the perfect chocolate chip cookie has officially ended. Thank you for sharing this lovely recipe!
I am thrilled with this recipe, thank you so much. I had to substitute shortening for the same amount of butter and I added a hint of cinnamon, but they’re a real hit with my family and taste just amazing.
If I wanted to use crisco butter sticks would I use 1/3 or 2/3 cup
I have a little question. When using real Vanille Sticks/Pods, how much should I use? A teaspoon would be overdosing it I’d think. Otherwise, the Recipe sounds just like the cookies that I once loved a a kid, cant wait to try it out!
Fantastic recipe! I am from Europe and am trying out many of your truly American baking recipes and am in love with all of them. I made these cookies with macadamia nuts and chopped up chocolate since I can’t get chocolate chips here and they were amazing. Am now going to try out the lemon ricotta cookies. My boyfriend and I thank you for all your incredible recipes. Your website is awesome! 🙂
These cookies are very simple to make and delicious!!!!
Thanks for the recipe!
I didn’t have any shortening so I used a half cup of butter, only, and added in a quarter cup of oats and a quarter cup of coconut. The cookies were delicious and I’ll be making them again, soon!
These cookies are AMAZING!! A girlfriend of mine made them at her house one time and my family and I were hooked INSTANTLY, I begged her for the recipe!! I refuse to use another recipe!! Can’t wait to try your other recipes!! 🙂
The BEST !!!!!! Finally a cookie recipe that flattens beautifully ! Officially a strong believer in shortening!
I added 1/8 tsp of cinnimon ( adds a warm flavor to the cookies, perfect for fall ) and I used a mix of semi sweet and milk chocolate , and thew in some SKOR bits in turned out great! Can’t wait to experiment with other flavor combos 🙂
Thanks for sharing !
Just made these babies today…and girl they are delicious!!! I was a little nervousness because I did have time. But they turned out great! Thanks Hun!
These look so delicious they caught my eye…. SO excited to make these i know they’ll be good!!
So this should have been my first recipe to try. I tried another and it was complete fail. Tried this and they were sooo good. Took a few to work and my co-worker insisted I print her out the recipe so she can make them also. This will be my new favorite cookie recipe.
What is the approximate yield of this recipe?
MONIQUE PLS ANSWER BACK
I can’t find shortening do I have to add shortening or can I just leave it?
I just made this cookie for our Sunday dinner dessert. I let my husband taste test a cookie from the first batch and I had to hide the cookies until after dinner. Thanks for the recipe. This will be added to my favorite go to recipe.
Made these cookies several times but each time I do something different. Today I tried them with butterscotch and peanut butter chips instead of chocolate chips and they were soooooo good please try 🙂
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.
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!
I absolutely love this recipe!! I made this on Tuesday, and I’m making this same recipe right now!! I love this website, its my favorite recipe website.
Hey Monique!
i just loved this recipe and i am going to try it out on my birthday!!
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!
Absolutely delicious! And so easy, thank you for sharing this great recipe!
MADE THESE and they were sooo good!!!!! i added oatmeal to half the batter!mm and i didnt have shortening so i used all butter
Hey Monique
These cookies were so good . Soft, chewy, and moist. They were so irresistible. Thanks for sharing…
Teri P.
Omg, I was so nervous while making these because I used vegetable oil instead of shortening, but they turned out absolutely perfect!
I took these to school, and my friends went crazy for these!
A killer recipe!
Thanks for sharing it! xox
made this on fri and my 3 year old nephew tore them up!!! THANKS!!!
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!
Hi Monique! What can i use to replace crisco?
How do you make cookies without milk or anything? Ours was like powder so we had to add milk..
I used this recipe last night- adding coconut and walnuts and absolutely loved it!
Hey! 🙂 Can I use butter instead of “shortening”?? Easier to find here… I think.:)
(I love your videos and your blog!)
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!
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
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
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 🙂
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 :)))
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!!!
Chile, where you live where you can’t find shortening??? lol…..
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! 🙂
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?
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!!!!!
Thank you! for sharing this cookie recipe! They were the best cookies ever….This is a keeper!
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!
These cookies are amazing! I make all the time now. Thank you.
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 😀 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.
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!
Hey! i can get hold of any shortening what can i use instead?
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!!
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!
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!!!
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!
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!
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?
what can i use instead of shortening??
Monique What can i use instead of shortening?
I LOVE this LOL OMG TTYL
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:)
Loved it……….
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!!!
what is the exact name of the paper and pan used and where can i buy the items
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!!
Just made a batch and they came out perfect. Thanks for your help.
Can I use Wesson vegetable oil instead of Crisco??
Going to try and make these chocolate chip cookies. Will let you know how they come out.
made these cookies again without the salt. absolutely delicious and tasted even better!
what
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!
Cookies were great, I just could not get them to flattening.
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
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!!!
i have got a question what kind of shorting do you have to use? cisco?
yep crisco
hey diva! love your recipes! i am making these cookies for a bake sale! does it matter if I use a stick of margarine or a stick of butter? please answer..the bake sale is 4 days away!
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 🙂
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…
A more precise measurement is weight vs. volume. So if you’re interested in adding in how much each items weighs in grams, that would be smashing. 🙂
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.
Thanks so much, I see it now! (duh me, lol)
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.
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?
delicious delicious delicious…
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!
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!
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.
It’s a pampered chef stone