Grandma Mary’s Chocolate Chip Cookies

There’s nothing like the smell of fresh baked chocolate chip cookies wafting though the house. If I ever need to make my apartment smell a little better I’ll just whip up a batch of cookies – it beats cleaning if you ask me!

This recipe was given to me by my aunt’s mother, Mary Beth, who would make them for every holiday or even just because we were visiting. She knows that my Dad and I like them so much that she would always make extras and send them home with us in re-sealable bags.

Grandma Mary’s Chocolate Chip Cookies

What Sets This Chocolate Chip Cookie Recipe Apart?

These chocolate chip cookies are light, puffy and filled with just the right amount of chocolate chips. They are perfectly crisp on the outside yet soft and gooey on the inside.

When baking the cookies, be careful not to over-bake! While it might be stating the obvious, it is important to keep the cookies soft and delicious.

Key Ingredients in This Recipe

• Shortening – I use butter flavored shortening (I use Crisco® brand) to create a soft, fluffy cookie. Using butter-flavor shortening makes for a great enhanced buttery flavor.
• Brown sugar –  I use dark brown sugar in this recipe which contains 6.5% molasses (in comparison to 3.5% in light brown sugar). To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
• Granulated sugar – I use a combination of both granulated sugar, white sugar and brown sugar in this recipe.
• Chocolate chips – Semi-sweet chocolate is a dark chocolate made up of a at least 35% cacao. Semi-sweet chocolate can be used interchangeably with bitter-sweet chocolate in this recipe. Its strong chocolate flavor makes it great for cookies. Use either high-quality chocolate chips or chop up chocolate bars.

How to Make Chocolate Chip Cookies

1. Heat oven. Preheat oven to 350ºF.
2. Cream butter, shortening and sugars. In the bowl of a stand mixer beat the butter, shortening, sugar, brown sugar and vanilla until creamy.
3. Add the eggs. Add the eggs one at a time, beating well after each addition.
4. Mix the dry ingredients. In another large bowl, sift together the flour, salt and baking soda.
5. Add the flour mixture and chocolate. Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips.
6. Shape balls Roll the dough into medium-size balls (roughly the size of a golf ball) and drop onto a buttered baking sheet.
7. Bake the cookies. Bake until puffy and just lightly browned, about 7 to 10 minutes. Remove from oven and move cookies to a cooling rack.
8. Bake or store the remaining dough. Continue with the remaining dough. Store in a re-sealable container or freeze for later.

Tips and Tricks for This Recipe

• I like to store any remaining chocolate chip cookie dough in the fridge for 2 days or roll the dough into balls and freeze in resealable plastic bags. They keep in the freezer for a few months. That way I can take out the dough and bake cookies as I need. Perfect for unexpected guests.

Other Recipes to Try

If you enjoy this chocolate chip cookie recipe, I recommend checking out some of these:

• Giant Gooey Chocolate Chip Walnut Cookies
• Oatmeal Cookie with Chocolate Covered Raisins
• Meringue Cookies

Grandma Mary’s Chocolate Chip Cookies

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 18 cookies.

US Customary – Metric

Ingredients:

• ½ cup (1 stick) unsalted butter, at room temperature
• 2/3 cup butter flavored shortening (I use Crisco®)
• 1 cup granulated sugar
• 1 packed cup dark brown sugar
• 1 teaspoon vanilla
• 2 large eggs, at room temperature
• 3½ cups all-purpose flour
• 1 teaspoon table salt
• 1 teaspoon baking soda
• 12 ounces semi-sweet chocolate chips

Instructions:

• Preheat oven to 350ºF (180ºC).
• In the bowl of a stand mixer beat the butter, shortening, sugar, brown sugar and vanilla until creamy.
• Add the eggs one at a time, beating well after each addition.
• In another large bowl, sift together the flour, salt and baking soda.
• Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips.
• Roll the dough into medium-size balls (roughly the size of a golf ball) and drop onto a buttered baking sheet.
• Bake until puffy and just lightly browned, about 7 to 10 minutes. Remove from oven and move cookies to a cooling rack.
• Continue with the remaining dough. Store in a re-sealable container or freeze for later.

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