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Traditional chocolate chip cookies, crisp on the edges, chewy in the center, loaded with lots of semi-sweet chocolate chips. Pretty much a perfect cookie!

On a red background, top view of a glass of milk, with a cookie balanced on the edge of the glass.

There are probably a million chocolate chip cookie recipes in cookbooks and on websites. I know there are at least a thousand chocolate chip cookies on blogs. And I know there are hundreds of good chocolate chip cookies on blogs and in books.

So why should you make my chocolate chip cookies?

Well, you don’t have to, but they are tried and true. People like them. I’d like to say it is an original recipe but this is the recipe my mom has been making her whole life, and her mom before that.

I’d like to say it is an original family recipe but it probably isn’t. In fact, this recipe for chocolate chip cookies is most likely from the back of a bag of chocolate chips.

But hey, it’s really good! Why mess with perfection? This is the cookie recipe for you crispy cookie fans. If you’re more in the chewy camp, try these perfectly chewy chocolate chip cookies. (They have a secret ingredient.) 

Hey, I love chocolate chip cookies. I can’t help it. I think I should buy stock in the Nestle company. Try my healthier chocolate chip cookies with whole wheat flour or these malted chocolate chip cookies. Yes, malted for you malted milkshake lovers. 

If you’re in more of a hurry, and don’t have time to make dozens of cookies, try these chocolate chip blondies or deep dish chocolate chip cookies. Feeling fancy? Try dark chocolate and pecan cookies.

Image of a stack of four cookies, with turquoise colored squares of paper between each cookie.

About these chocolate chip cookies

I know you probably know how to make cookies so I won’t bore you with the little stuff. 

I just want to give you a couple of tips. Never make two bowls dirty when you make these cookies. You can make them very successfully in one bowl.

Here’s how: Cream the sugar, butter, and shortening together in a large mixing bowl. Then blend in the eggs, vanilla, and water. Don’t ask me why you have to add a half teaspoon of water but I’m not messing with perfection. 

In the same big bowl, measure out the dry ingredients. Fluff them together right on top of the wet ingredients to mix them gently, then blend the dry into the wet, making a nice cookie batter. Stir in the chocolate chips and begin baking. 

Make these cookies your own creation:

  • Add a cup of chopped nuts. Good choices are: walnuts, pecans, almonds, cashews, or hazelnuts.
  • Replace half the flour with whole wheat flour. No one will be able to tell the difference.
  • Use milk chocolate chips, peanut butter chips, or white chocolate chips.
  • Add a cup of quick oats to the batter for extra crunchy cookies.

Make ahead and storage tips

Make the dough up to a day in advance, cover well, or put in a zip top bag. You can even freeze the dough for up to 3 months. Pat it into a disk shape and put it in a zip top bag. Or form the dough into balls, freeze on a cookie sheet, sides not touching, and when the balls are frozen, store them in a zip top bag. You can bake a few at a time, or all of them at once. Perfect if you have a hankering for a warm cookie. 

To store baked cookies, make sure they are thoroughly cool, and put them in an airtight container. They’ll keep at least a week at room temp, or even longer in a cooler spot, like an unheated garage.

IF they last that long…. and I’m pretty sure they won’t. Once the word is out, or once they smell the delicious aroma coming from the kitchen, your family will be raiding the cookie jar. 

For the cookie monsters out there…

I have lots more cookie recipes–not just chocolate chip cookies. Here’s just a sampling. If you’d like to see my complete list, click here. 

 

 

Image of several cookies on black and white patterned plate, with white background.

A chocolate chip cookie balanced on a glass of milk with a red background.

Chocolate Chip Cookies

Yield: 5 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Traditional chocolate chip cookies, crisp on the edges, chewy in the center, loaded with lots of semi-sweet chocolate chips. Pretty much a perfect cookie!

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter (one stick), softened
  • 1/2 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon water
  • 2 large eggs
  • 2 cups (12-ounce package)semi-sweet chocolate chips
  • 1 cup chopped nuts, if desired

Instructions

  1. Preheat oven to 365°F.
  2. In large bowl, combine butter, shortening, sugar, brown sugar, vanilla, and water. Beat until creamy. Add eggs and mix until well combined.
  3. Measure out dry ingredients into bowl; mix gently right on top of wet ingredients. Stir together until everything is well combined. Stir in chocolate chips and nuts, if using.
  4. Drop by rounded teaspoonfuls onto a cookie sheet.
  5. Bake for 10-12 minutes. (10 for softer cookies, 12 for crispier cookies.)

Notes

  • Add a cup of chopped nuts. Good choices are: walnuts, pecans, almonds, cashews, or hazelnuts.
  • Replace half the flour with whole wheat flour. No one will be able to tell the difference.
  • Use milk chocolate chips, peanut butter chips, or white chocolate chips.
  • Add a cup of quick oats to the batter for extra crunchy cookies.
Nutrition Information:
Yield: 30 Serving Size: 2 cookies
Amount Per Serving: Calories: 174Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 156mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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© Rachel Gurk
Cuisine: American / Category: Cookies & Bars
Verdict: These are tasty! Crispy around the edges, soft and chewy in the middle.
Husband’s take: Hands down his favorite cookie.
Changes I would make: None. I almost always make a double batch of these and freeze at least half of the dough. Then I can bake a couple of cookies when we’re craving them. Nothing beats a fresh chocolate chip cookie. In fact, I might go do that right now. 
Difficulty: Easy!