Desserts Recipes

The Best Chocolate Chip Cookie Recipe

I love cookies.

And I REALLY love chocolate chip cookies.

The best chocolate chip cookie recipe. This turns out perfect chocolate chip cookies every time - you'll never have to try another recipe!

But they are kind of like pizza – totally ubiquitous but hard to find a really stellar variety.

For years, I didn’t even attempt chocolate chip cookies, because I was disappointed every single time by flat crisp cookies with little chocolate chip mountains poking out of them or bready, dense cookies with no real flavor.

All I wanted was the best chocolate chip cookie recipe that would turn out a no-failure version every single time.

I wanted a crisp exterior with a perfectly-soft but not underdone interior, plenty of chocolate chips, and bonus points for looking pretty.

Apparently, that was a tall order.

The best chocolate chip cookie recipe. This turns out perfect chocolate chip cookies every time - you'll never have to try another recipe!

The best chocolate chip cookie recipe. This turns out perfect chocolate chip cookies every time - you'll never have to try another recipe!

The best chocolate chip cookie recipe. This turns out perfect chocolate chip cookies every time - you'll never have to try another recipe!

Then I tried this recipe about five years ago in Texas.

After a couple of false starts and adjustments to the flour levels, baking time, and temperature, they came out perfectly.

And I haven’t even tried another chocolate chip cookie recipe in the past five years.

This one is it for me.

I make these all the time and every single time, they’re absolutely perfect.

And not only do they taste incredible, but I love how gorgeous they are.

I know that it doesn’t actually matter how they look as long as they taste good, but it gives me an extra little bit of happiness to take them out of the oven and have them look like the chocolate chip cookie of my dream.

Occasionally, I’ll sub out half the chocolate chips for mint chips instead, which is Bart’s favorite, or I’ll do half butterscotch chips and half chocolate chips.

One thing I don’t recommend, though, is skipping the shortening.

Shortening is not my favorite thing, and I never use it except in this recipe.

But right after we moved to Arizona, I made these cookies when some friends came over for lunch and I hadn’t yet bought new shortening, so I just used all butter instead.

It’d been a while since I’d made these cookies, and while they were fine, both Bart and I commented separately that they weren’t as good as we’d remembered. They were fine, but I couldn’t believe I’d been so enraptured with this recipe.

A few weeks later, I bought a tiny can of shortening at the grocery store and tried them again.

And this time, they were again, the best chocolate chip cookies ever.

The texture was perfect, the taste was divine, and I vowed to never go the all-butter route ever again.

So if you’re still on the quest for the best chocolate chip cookie recipe, give this one a try and let me know how they turn out.

And maybe invite me over to try one for myself.

The best chocolate chip cookie recipe. This turns out perfect chocolate chip cookies every time - you'll never have to try another recipe!

Print Recipe
The Best Chocolate Chip Cookie Recipe
The best chocolate chip cookie recipe. This turns out perfect chocolate chip cookies every time - you'll never have to try another recipe!
Course Cookies
Cuisine Dessert
Prep Time 10 minutes
Cook Time 9-12 minutes
Servings
2 dozen cookies
Ingredients
Course Cookies
Cuisine Dessert
Prep Time 10 minutes
Cook Time 9-12 minutes
Servings
2 dozen cookies
Ingredients
Instructions
  1. Preheat oven to 375.
  2. In a stand mixer, beat butter and shortening together until combined (about a minute). Add sugars and beat another minute or two. Add vanilla and egg. Beat again.
  3. Mix in the chocolate chips.
  4. Add the flour, soda, and salt. Mix JUST until combined. It will look over-floured for a few seconds, but should come together fairly quickly.
  5. Scoop golf-ball size spoonfuls of dough onto cookie sheet, sprinkle each ball with a pinch of kosher or sea salt and bake for 9-11 minutes (mine are 11 minutes, every time, except when I've made them in a higher altitude like Utah, and there it's about 9 minutes). They should be light-colored and puffed when they come out of the oven, but dry-looking (not shiny or wet). Let cool on the pan for about 5 minutes then transfer to cooling rack.
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31 Comments

  • Reply Janelle October 25, 2017 at 7:42 am

    Is it just me, or is egg missing from the list of ingredients?

  • Reply Laura October 25, 2017 at 8:33 am

    I am going to try these today but use coconut oil for the shortening.

  • Reply Becky October 25, 2017 at 8:54 am

    Is it just one egg?

  • Reply Angie October 25, 2017 at 9:32 am

    Haha. This is the recipe I’ve been using for years now. My entire family agrees, it’s simply the best. No need for any other chocolate chip cookie. They make amazing cookie ice cream sandwiches as well. 🙂

  • Reply Ashley October 25, 2017 at 10:54 am

    Yep half butter and half shortening has been my grandmas secret for decades! I just came across Cook’s Country chocolate chip cookies and those are now my go to! ❤️🍪

  • Reply Liz October 25, 2017 at 12:03 pm

    Is this recipe supposed to have an egg in it??

  • Reply Maggie October 25, 2017 at 12:21 pm

    I don’t see egg listed in the ingredients but it is in the list of steps.

  • Reply Diana October 25, 2017 at 12:41 pm

    I have a go-to chocolate chip cookie recipe but in the interest of experiments I’ll totally have to try these too. =)

  • Reply Jenna October 26, 2017 at 1:35 pm

    I made these today. I just happened to have 1/3 cup of butter already softened, so it was meant to be. You’re right! They are great. I happen to think one can never have too many CC Cookie recipes, though. The more, the merrier 🙂

  • Reply Amy October 27, 2017 at 9:42 am

    Just wondering how many eggs the recipe calls for. I thought it seemed strange that there weren’t eggs listed on the ingredient list and then read the directions and noticed eggs listed. Thanks!

    • Reply Amy October 27, 2017 at 9:43 am

      I promise, I’m not blind. Eggs weren’t listed when I looked at the ingredient list the first time! lol

  • Reply Amanda November 4, 2017 at 5:59 pm

    I typically make the Toll House cookie recipe on the chocolate chip bag and think they are THE BEST. But, as a lover of chocolate chip cookies, I will give this one a try. 🙂

  • Reply Renee Hall November 8, 2017 at 1:47 am

    So I’m in Australia – what is an equivalent for Shortening?

    • Reply Lisa g. October 25, 2018 at 3:57 pm

      Lard is the equivalent for shortening.

  • Reply Caitlin Donohue Supcoff November 10, 2017 at 2:22 pm

    Just made these. Yummy!!!

  • Reply Victoria January 11, 2018 at 9:47 pm

    I like be my family and I won’t ever be able to thank you enough for these AMAZING cookies!!! I’ve made the most 4 times now and they are perfection! Thank you so much for sharing!! 👌🏼🍪

  • Reply Nancy Scott April 6, 2018 at 7:46 am

    These were wonderful! I am always searching for a chocolate chip cookie that is soft and chewy and doesn’t go flat. I made these with butter flavored crisco (didn’t have plain crisco)and regular butter in the amounts called for in the recipe. Increased the brown sugar to 3/4 cup and decreased the white sugar to 1/4 cup to assure the “chewiness” (not sure if that is even a word, but you guys know what I mean). Did everything else as advised in the recipe and they are delicious! No more flat cookies for me! Thank you for a great recipe.
    P.S. Love that I didn’t have to chill the dough!

  • Reply John April 19, 2018 at 3:35 pm

    Hello,

    Should I use salted or unsalted butter or does it make any difference ?

    Thank you

    • Reply Janssen Bradshaw April 19, 2018 at 10:01 pm

      I use unsalted, but salted is fine too – just decrease the salt VERY slightly.

  • Reply Betsy April 20, 2018 at 12:32 pm

    I make these often – they are my favorite cookie recipe – and now they’re on The Kitchn.

  • Reply Melissa April 23, 2018 at 10:59 am

    Hello, i was wondering if lard will work in place of shortening?? I have all natural lard with no bha or bht in it and thats what the old folks used to use before shortening was invented. I may have organic shortening. I too dont care for alot of the foods since my daughter was born… the government is ruing our foods. I made vegan chocolate chip cookies once and although they tasted somewhat ok except for the discusting vegan chips (you couldnt pay me enough to go vegan, maybe a day but thats pushing it) anyways used melted coconut oil, definatly a mistake! Never do that again.. Let me know if you think it would effect the taste any?

    • Reply Janssen Bradshaw April 23, 2018 at 11:00 am

      I’ve never tried it, but if you do, let me know how it works out!

  • Reply Carla April 24, 2018 at 7:31 pm

    I’ve just started following you and love all the suggestions! I do have a question about the cookies. I tried making them and they were great, with the exception of being too salty. I used unsalted butter, skipped the salt at the end, and used 1/2 vs 3/4 tsp of salt, but they’re still salty. Eek, any ideas what I’m missing?

    • Reply Janssen Bradshaw April 24, 2018 at 8:45 pm

      That’s so odd! I have no idea why that would be – I’m so sorry not to be helpful!

    • Reply Lisa g. October 25, 2018 at 4:04 pm

      Try using 1/8 or 1/4 tsp of salt. Always go with a lower amount of salt first until you get it to your liking once you have tasted them baked. Everyone’s taste buds are different. Salt is suppose to compliment the chocolate. One things for sure, once it’s added you can’t take it back out.

  • Reply monique April 25, 2018 at 7:24 am

    I made these for 2 of my grandsons yesterday:) Thumbs way up..(PS I tried one..Delicious..) I’m a baker..this is a keeper.Thank you.

  • Reply Danielle April 28, 2018 at 6:28 am

    I wonder if these would turn out at high altitude…. anyone know?

  • Reply Meems April 30, 2018 at 10:21 am

    OK, these ARE the best chocolate chip cookies ever! I’m not a fan of shortening – BUT – what a great texture it produces.
    I gave most of them away so I wouldn’t eat them, and had two phone calls this morning asking for the recipe!
    Might add toasted walnuts next time, just to gild the lily.

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