Sometimes people just want to see the classics, right?!? Well, a good friend of mine, Abbey (from Not 2 Shabbey– you’ll find out more about Abbey and her incredible business later in this post) asked me a few weeks ago if I had a simple chocolate chip cookie recipe. She was complaining that all of the recipes she finds in cookbooks and online are too overdone. Everyone is trying to be different by adding strange ingredients (I know a thing or two about that) or baking in unique shapes and sizes. But she just wanted something simple, classic and delicious. So here you have it…and for the first time on Kitchen Tested! A simple and classic recipe for chewy chocolate chip cookies. I would like to give a special shout-out to my friend, Julie Greene, for sharing her “Bubbie Ina’s Rockin” Chocolate Chip Cookie recipe with me. I bake them almost every weekend and I’m so excited to be sharing it with all of you!
Classic Chocolate Chip Cookie
makes 2-3 dozen cookies
1 cup vegetable shortening
1 cup light brown sugar
1/2 cup sugar
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 cups + 4 Tbsp all-purpose flour
12 oz (one bag) chocolate chips
I preheated the oven to 375 degrees F. I lined a baking sheet with parchment paper and set it aside. With a paddle attachment in my brand new KitchenAid Raspberry Ice Artisan Design 5-Quart Stand Mixer, I mixed the shortening, sugars and vanilla until creamy and fluffy, around 3 minutes. By beating the mixture for a few minutes, you are ensuring a light and chewy cookie!
I added the eggs and mixed well. I add the salt and baking soda and mixed again.
I added the flour 1 cup at a time and mixed until no flour could be seen in the mixture, around 1 minute. If you add all of the flour at once, it will fly everywhere as soon as you turn the mixer on. Not a fun way to bake unless maybe your my 4 year old son! I added the chocolate chips and stirred to combine.
Using a small ice cream scoop, I scooped around 2 tablespoons of batter for each cookie on to the parchment lined baking sheet. I fit 12 cookies on the baking sheet, with around 2 inches of space between each. These cookies are going to spread so make sure you don’t place them too close together. Sometimes I like to make smaller cookies for my kids so I use 1 tablespoon instead of 2.
If you don’t want to bake all of your chocolate chip cookies right away or you make double the batter (which I always do), I have a great tip for saving that extra dough in your freezer. Just wrap the batter in plastic wrap in a log shape and freeze! I definitely suggest writing what type of cookie you wrapped and how long it bakes, just in case you end up freezing other dough’s. When you are ready to bake, just unwrap the cookie log, slice the dough and place on your baking sheet lined with parchment paper.
I baked the cookies for 10-12 minutes, until lightly golden brown. I prefer my cookies to be a little darker so I left them in for the full 12 minutes. I let the cookies sit for a minute on the baking sheet then moved to a cooling rack.
At this point, you can eat your cookies warm (my favorite way to eat them) or wait until they have cooled completely. Totally up to you!
I served my classic chocolate chip cookies on my beautiful new Chanukah platter from my good friend, Abbey, from Not 2 Shabbey! Abbey specializes in hand painted personalized pieces and she has an incredible attention to detail. People always want specialty items and it’s nearly impossible to find someone who will personalize for the Jewish crowd. Abbey caters mostly to the Jewish Kosher world and her pieces are absolutely stunning. Check out her blog for crafty ideas and website not2shabbey.com to place an order today!
The fun part about using this special Chanukah platter is the reveal! As everyone eats the cookies, the design comes out. How cute is this plate?!?
So there you have it! The perfect classic chewy chocolate chip cookie. And hey, if you want to get a little adventurous, add white chocolate chips or chopped walnuts. Go nuts!
Yields 2-3 dozen
- 1 cup vegetable shortening
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 cups + 4 Tbsp all-purpose flour
- 12 oz (one bag) chocolate chips
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
- With a paddle attachment in a stand mixer, mixed the shortening, sugars and vanilla until creamy and fluffy, around 3 minutes. By beating the mixture for a few minutes, you are ensuring a light and chewy cookie!
- Add the eggs and mix well. Add the salt and baking soda and mix again.
- Add the flour 1 cup at a time and mix until no flour could be seen in the mixture, around 1 minute. Add the chocolate chips and stir to combine.
- Using a small ice cream scoop, scoop around 2 tablespoons of batter for each cookie on to the parchment lined baking sheet.
- Bake the cookies for 10-12 minutes, until lightly golden brown. Let the cookies sit for a minute on the baking sheet then move to a cooling rack.