Easy Chocolate Chip Cookies Recipe (Old Fashioned)
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.
Get the Recipe: 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.
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