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Chocolate Chip Cookies

This chocolate chip cookie recipe plus tips should help you avoid another flat chocolate chip cookie.

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 12 to 15 cookies
Author Janssen Bradshaw

Ingredients

  • 3 T butter I use unsalted, softened
  • 3 T shortening If you're doubling the recipe, go with 1/3 cup each of butter and shortening
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 small egg
  • 1 cup chocolate chips
  • 3/4 cup + 2 T flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt if your butter is salted, just use slightly less salt
  • Kosher or sea salt

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 (I know, so much beating here. . . ).
  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 10-11 minutes (mine are 11 minutes, every time).
  6. 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.

Recipe Notes

(adapted from Nat the Fat Rat)