Made with a combination of butter and shortening, these Chocolate Chip Cookies will have your family asking for seconds, maybe even thirds!
For years it seems I have been on the hunt for a knock your socks off chocolate chip cookie recipe. You see, Husband Man has a HUGE addiction to chocolate chip cookies. Before discovering this recipe, it seemed like I tried at least a thousand to see if any of them appeased him. None of them did. They were either to chewy, to crispy, to small, etc.. It seriously was to the point where I felt like giving up….until this recipe came along.
These cookies actually came to me via him. One afternoon, he came home with the news that he had tried the homemade cookie of his dreams. Apparently, a wife of one of his co-workers had made a batch for everyone in the shop. In the beginning of our marriage, news like this would have offended me, because after all, I had been slaving over the oven for quite some time, trying to find a chocolate chip cookie that he liked. Instead of letting it bother me however, I was surprisingly relieved! When he told me this new found news, I looked right at him and said, “Do me a favor…if you say that this is the one…please find a way to get that recipe from his wife.”
He liked these cookies so much that a week or two later….the minute he came through the door after work, he reached into his pocket and handed me a piece of paper. I opened it up and low and behold….found the hand written recipe for these cookies!
That very evening upon receiving that recipe, I decided to make them.
And the verdict is….hers is the last and final chocolate chip cookie recipe I will make for my family. Hers will be our go-to recipe. At this point, I am happy with this one (and so is he) and I do not plan on seeking out others anytime soon. As for my husband, he is in heaven thanks to this recipe. I love giving him one of these cookies with a glass of milk and watching him flash a 100 watt smile 😉
- 1/2 cup shortening
- 1/2 cup unsalted butter at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 12 ounce package or 2 cups semisweet chocolate chips
- 1 1/2 cups chopped walnuts, pecans, or hazlenuts optional
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high for 30 seconds.
- Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and if desired, nuts.
- With a 1/8 measuring cup, individually scoop dough and drop onto an ungreased cookie or one lined with parchment paper…making sure they are only 2 inches apart.
- Bake for 8 to 10 minutes or until edges are lightly browned.
- Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
To save on time, the dough can be made ahead of time. Make the dough and store in the fridge for a few days or store in the freezer for up to a month. Take out of the freezer to defrost in the fridge for a few days before baking. Even More Tips: For a fluffier cookie, use a regular bowl and a large mixing spoon to make the dough. Bake as directed in the recipe. Recipe Source:
From a wife of one of Husband Man's co-workers. Wish I knew who she was because I would give her double the credit for this recipe 🙂
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