Chocolate Chip Cookies
Butter, shortening, and a full bag of chips—crisp edges, chewy centers, worth buying shortening once a year.
Chocolate Chip Cookies
This is my favorite chocolate chip recipe from Better Homes and Gardens New Cookbook, 16th edition (2017). I buy shortening once a year, just for these cookies.
Time
- Prep: about 15 minutes
- Bake: 8–10 minutes per sheet (375°F)
- Total: about 25 minutes (first batch)
Nutrition Facts
Serving size: 1 cookie · 1 of about 48
- Calories ~150
- Protein 2 g
- Fat 8 g
- Carbohydrates 19 g
- Fiber 1 g
- Sodium ~105 mg
All nutrition facts are AI generated and approximate.
Ingredients
- ½ cup butter
- ½ cup shortening
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 Tbs light corn syrup
- 1 Tbs vanilla
- 2¼ cups flour
- 1 (12 oz) package chocolate chips
Directions
- Preheat oven to 375°F.
- In a large bowl, mix butter and shortening on high for 30 seconds.
- Add the sugars, baking soda, and salt and mix at medium speed for 2 minutes. Pause occasionally to push the ingredients off the side of the bowl with a rubber spatula.
- Beat in the eggs, corn syrup, and vanilla until incorporated.
- Beat in the flour until combined.
- Mix in the chocolate chips.
- Drop cookies on cookie sheet about 2 inches apart.
- Bake 8–10 minutes. Let cool on the cookie sheet a couple of minutes before moving to cooling racks.