Folks, these are the BEST Chocolate Chip Cookies you will ever eat. They’re soft, chewy and filled with chocolate chips. We’ve made these lovely cookies ever since the first year we got married. We had no money that year for gifts because we were trying to get out of debt so we made Chocolate Chip Cookies for all of our relatives. That’s what we could afford.
Everyone loved the cookies – even though it was a Christmas gift they weren’t used to getting. Baking a few batches of cookies that year kicked off our Christmas Cookie Extravaganza which we’ve done every year since. From a hundred cookies that first year we were married, our Christmas Cookie Extravaganza has blossomed into a 3,000 to 5,000 enterprise now over 35 years later.
This Chocolate Chip Cookie recipe is adapted very slightly from the Betty Crocker Cookbook, 1972 edition. (I don’t actually see this exact recipe on the website but it is in the cookbook). We take them out of the oven after they poof up and just starting to descend before they get overcooked and crispy. Chocolate Chip Cookies just melt-in-your-mouth that way.
These are drop cookies, but as I’ve stated in other posts we prefer to shape them into balls so they spread out more uniformly. We usually omit the nuts in the recipe, but they are good with the nuts, too. I highly recommend you don’t fool around with the ingredients too much. If you try to substitute all butter and leave out the shortening, the cookies will run on the cookie sheet and become a real mess. Don’t omit the shortening!
When I first posted this recipe in June 2012, I had only been operating my blog for a few days. It took me a week before I even posted my first recipe because I was trying to learn how to do everything–and I was scared to death! My pictures back in those days were so bad they were embarrassing.
I didn’t know anything about food photography or blogging. What I did know how to do fairly well was cook! I decided to give blogging a whirl and the rest is history. Back to the pictures, I’ve been systematically going back through many of my old recipes and remaking them and retaking the pictures.
So, last week (September 2014) when I went for a check up with my peridontist, I brought along another batch of our favorite Chocolate Chip Cookies for the office staff to sample. They were delighted with these tasty jewels.
Are you looking for a great holiday baking cookie? These chocolate chip cookies have a wonderful taste and have been our family’s favorite Chocolate Chip Cookie recipe for over 35 years. I’ve used them with holiday baking chips as well as regular chocolate chips and they always come out marvelously. They have taste, texture–the works! Give this Chocolate Chip Cookie recipe a try. You, and your family, won’t be disappointed.
I recently remade these cookies (July 2018) for a Kid’s Fest program our church put on at a local park. I made six to eight batches of these jewels. The only thing I did differently was to add chocolate chips to the tops of the cookies before baking. They were really chocolaty that way. Believe me, everyone enjoyed them and kept coming back for more. Betty Crocker’s version of Chocolate Chip Cookies is still one terrific recipe.
This Betty Crocker recipe has been our favorite Chocolate Chip Cookie recipe for over 35 years.
We have tried lots of Chocolate Chip Cookie recipes over the years, but we have yet to find anything that really beats this one.
These Chocolate Chip Cookies are amazing. You’ll have a hard time stopping at just one.
Here’s what I did.
I used these ingredients.
Place shortening in a mixing bowl. Add softened butter, brown sugar, white sugar, eggs, baking soda, Kosher salt and vanilla.
Mix everything together with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add a full 12-oz. bag of semi-sweet chocolate chips and nuts, if desired. (I omitted the nuts).
Stir all the ingredients together with a wooden spoon.
Spray cookie sheets with cooking spray. Roll dough into balls and place on sprayed cookie sheets. Press five to six chocolate chips into the tops of each cookie.
Bake at 350 about 12-15 minutes or until lightly browned.
Here’s a plate of these fabulous cookies. These are our favorite Chocolate Chip Cookies and I have tried many!
Your family will just love these tasty treats! Chocolate Chip Cookies are great for afternoon snacks, tailgating, or holiday parties.
The only change I made to this cookie is to add extra chocolate chips to the top of the cookie. They were super chocolaty that way.
Here’s the recipe.
CHOCOLATE CHIP COOKIES
(From the Betty Crocker Cookbook)
- 2/3 cup Crisco shortening
- 2/3 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup chopped nuts (we usually omit)
- 12-oz. pkg. chocolate chips
- Heat oven to 375°.
- Mix thoroughly shortening, butter, sugars, eggs, vanilla baking soda and salt.
- Stir in flour, chocolate chips and nuts if you are using them.
- Roll dough into balls and place onto greased baking sheets.
- Bake 12-15 minutes or until light brown.
- Cool slightly before removing from baking sheets.
Chocolate Chip Cookies are great for any occasion, but we have served them many, many times for our Christmas Cookie Extravaganzas.
Chocolate Chip Cookies are so good you will have a hard time getting your hands on one. Everyone else will clean out these cookies before you get a chance!
Chocolate Chip Cookies are wonderful for any kind of function where you need tasty treats.
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You may find these items helpful for making this recipe.
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