Mom’s Chocolate Chip Cookies

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There is nothing like a chocolate chip cookie, particularly warm out of the oven. I love looking at recipes for crazy complex desserts (everything from stuffed cookies to fancy cheesecakes) and it’s fun to try them out from time to time. But sometimes the best things in life are just a little bit simpler. I sometimes feel that as a baker and a blogger, my tastes should be a little more adventurous, but chocolate chip cookies are very close to the top of my list of favourite treats. They are my husband’s absolute favourite sweet and I always earn brownie points when I make them!

This is the chocolate chip cookie recipe that my mom has made since I was a little girl. They are chewy, chocolatey, and instantly bring me back to a time of after-school snacks and snow day bake-fests.

This isn’t the only chocolate chip cookie in my recipe book, but it’s the one I turn to when I want classic cookies quickly. It doesn’t require any odd ingredients like bread flour or cornstarch, doesn’t need to chill for two days and can be made with or without a mixer. You likely have everything in the cupboard right now to whip up a batch!

You’ll need shortening AND butter/margarine, white AND brown sugar, eggs, vanilla, flour, baking soda, salt and chocolate chips.

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Let’s talk about chocolate chips for a moment. I found Ghirardelli chocolate chips at Sobeys recently and was super thrilled. I’d heard about them from American websites and had found them a few times at Target. That was my only disappointment about Target closing; I was wondering where I might get my chocolate!

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That said, I don’t think they are vastly superior to other chocolate chips. But they are tasty, and it’s nice to have a dairy-free option that comes in semi-sweet and dark chocolate. Kirkland chocolate chips from Costco are a favourite around here, but we also like the Compliments brand “chips and chunks” from Sobeys and President’s Choice “Decadent” from Atlantic Superstore.

Start by preheating your oven to 350°. Beat the shortening and butter together in a stand mixer or large bowl.

Side note – when a recipe calls for “softened” or “room temperature” butter, I almost always soften it in the microwave.

Even if I knew I was going to bake and planned ahead to take the butter out, we keep our house pretty chilly and there are only about 3 months of the year where butter will soften on the counter! This may change in the new house as we have a wood stove insert and it’s warm!

But don’t feel you need to wait to bake if your butter is cold. 10 seconds at a time on defrost will work fine!

Add the sugars and beat until creamy.

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Add eggs and vanilla.

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I tried out my homemade vanilla here and it worked great!

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In a medium bowl, combine flour, baking soda and salt.

Gradually add the dry ingredients to the wet in 3 or 4 additions, mixing on low speed.

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Add chocolate chips. I like to use a mixture of semi-sweet and dark.

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If you need cookies now, go ahead and bake them. This dough makes perfectly wonderful cookies right after mixing. That said, if you do have some time, I like to refrigerate the dough for 30 – 45 minutes before baking. I find that it helps the cookies to spread less and makes them thicker and chewier. I made these for many years before ever refrigerating the dough, so it’s certainly not necessary!

Using a spoon or cookie scoop, drop 1 – 1 ½ teaspoon balls of dough onto a cookie sheet. The cookies will spread, so space them at least 2 inches apart.

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Bake for about 10 minutes, until the edges are set and starting to brown. The middles of the cookies will still look a bit underdone. (If you like your cookies on the crispy side, bake for a few minutes longer.) Let the cookies set for about 5 minutes on the cookie sheet, then transfer to a wire rack and cool completely.

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Making the cookies this size yields about 4 dozen cookies. Feel free to make them larger or smaller to suit your tastes.

Make sure you enjoy one warm with a cold glass of milk! The cookies stay fresh in an airtight container for several days and also freeze well. We like eating them straight out of the freezer!

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If you love chocolate chip cookies, stay tuned. I have plans this summer to find the recipe for the chewiest, most chocolatey cookie ever!

Mom’s Chocolate Chip Cookies

  • Servings: 48 cookies
  • Print

Ingredients:

  • ½ cup shortening
  • ½ cup softened butter or margarine
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/s teaspoon salt
  • 1 300 gram package (about 2 cups) chocolate chips

Directions:

Preheat oven to 350°. Beat the shortening and butter together in a stand mixer or large bowl.

Add the sugars and beat until creamy.

Add eggs and vanilla.

In a medium bowl, combine flour, baking soda and salt.

Gradually add the dry ingredients to the wet in 3 or 4 additions, mixing on low speed.

Add chocolate chips.

If desired, refrigerate dough for 30 – 45 minutes before baking.

Using a spoon or cookie scoop, drop 1 – 1 ½ teaspoon balls of dough onto a cookie sheet. The cookies will spread, so space them at least 2 inches apart.

Bake for about 10 minutes, until the edges are set and starting to brown. The middles of the cookies will still look a bit underdone. (If you like your cookies on the crispy side, bake for a few minutes longer.) Let the cookies set for about 5 minutes on the cookie sheet, then transfer to a wire rack and cool completely.

Makes about 4 dozen 2 ½ inch cookies.

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2 thoughts on “Mom’s Chocolate Chip Cookies

  1. Cristina says:

    Love these! Just nice and simple chocolate chip cookies. The Ghiradelli chocolate chips are so delicious, they’re a great addition! Look delicious, fellow bluenoser!

    Like

  2. bluenosebaker says:

    Glad you like them! The Ghiradelli chips are pretty yummy, I just ate the last handful out of the bag!

    I’m enjoying your blog as well – I’ve been trying to cut back on nightshade veggies thinking it may help with some health issues!

    Like

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