These cookies are incredibly good; they’re moist and chock full of chocolate. You should probably discard your previous chocolate chip cookie recipe.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- ½ cup shortening
- ¼ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅛ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips.
- Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 42 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect just as directed. Thanks!!
I did double it, using half butter and half shortening. Then I made one gigantic cookie on a cookie sheet, covering it. I baked it for 20 min. It is so good!! It’s excellent for a gigantic birthday cookie.
A nice chocolate chip cookie. I doubled the recipe and got 6 dozen. They have a nice crunch to the outside, but a nice chewy inside. Just the way my family enjoys their cookies.
Very good moist cookie. I did use the butter Crisco shortening because that is what I had in the pantry and swapped the amounts of sugar, brown sugar was 1/2 cup and white granulated was 1/4 cup.
I wasn’t a particular fan of these but Hubs sure was. They’re a tad on the flat and greasy side (which also made them a little on the fragile side too), but that’s how he likes ’em. Personally, I think these would benefit from a little more flour, perhaps 1/2-3/4 cup. Using half butter, half shortening was also a definite plus.
Marked down 1 star since they were on the sweet side. The hubby loved them. Next time I will see if I can cut down the sugar b/c I love that these are soft in the middle and crisp on the edges. My kind of cookie.
These were good. They stood up well and were moist and attractive. I would use butter shortening next time or do 1/2 and 1/2 butter and shortening. I missed the buttery flavor.
I made these cookies when I was in the mood for chocolate chip cookies but didn’t have any butter in the house. They got the job done and will be enjoyed, but I miss the butter flavor.
I tripled this recipe but only doubled the chocolate chips. It made five dozen medium size cookies. I am not sure how the original would have made four dozen, they would have been bite size minis. I also used 1/3 margarine, 2/3 shortening. They are pretty good, but I had a better recipe previously.
nothing worked for me the cookies were just burnt up and hard to take off the cookie sheet!
Just made these. They are probably the easiest cookies to make. 🙂 i really liked this recipe!
These turned out really good and they were really easy!
I have mad A LOT of chocolate chip cookies, and this one is by far the BEST!! They hold their shape, and are chewy inside. I cooked mine for 10-11 minutes.
These are great cookies; although, you would have to make these pretty tiny to get 48 cookies. I chose to make giant cookies and used my 1/4 cup scoop. I only ended up with 10 cookies. But even if you got 2-3 cookies for every 1 that I made, that’s only 20-30 cookies. Still, these turned out beautiful. I used 1/4 cup butter and 1/4 cup shortening. Perfectly round, with a little crisping around the edges and a soft, chewy center. I actually like that it doesn’t make a lot of cookies, because I like to try new recipes daily and don’t need a lot of “extras” around. Thanks!
Very tasty! Soft on the inside, crunchy on the edges, just the way I like them!
I usually make the toll house recipe. This recipe beats that one. Family loved these cookies. I will definetly double the recipe next time. I only made about 2 doz.with this recipe.
good, but not the best
These cookies are very easy and super soft and chocolatey. I make many different kinds of cookies and these are the ones that I pick when I need to make them relatively quickly. I usually leave them in the oven for about 10-11 minutes, though.
Sorry I did not like these, I will keep my original recipe. They never “spread out” and were just a mound of cookie dough. (??)
It’s wonderful! If you’re like me and forget to take the butter out of soften then this is a handy recipe to have.
These were sweet cookies, nice flavor but you def have to use the semisweet chips for this one, a milk choc chip would be too sweet a cookie. They were different almost like there was a coating of crispy sugar on the outside. I’m not quite sure how to describe it – sandy? Mine took almost 11 minutes to cook though. Overall, they were okay and both my guys said, “Mmmmmmmm”.