Best Ever Chocolate Chip Cookies

Who doesn’t like chocolate chip cookies? There is something about the smell and taste of freshly baked chocolate chip cookies that always seems to put a smile on kids’ faces. And adults as well.

Stacked chocolate chip cookies

 

Disclosure: Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these companies and their products because of their quality, not because of the commission we may receive from purchases.

A Tried and Tested Recipe

There are so many recipes for chocolate chip cookies, so it took me a long time to perfect this one. I must have tried over 20 recipes before finally getting the right combinations to make my family’s favourite chocolate chip recipe.

What Ingredients Are In Chocolate Chip Cookies?

I have tried butter, shortening, and oil as the fat in recipes and found that butter-flavoured shortening worked the best in this recipe. It added not only to the texture but the taste as well. Shortening will produce a thicker, softer cookie, whereas butter will give produce a thinner, crispier cookie.

Some recipes call for white sugar, others for brown sugar, and some use a combination of both. I prefer using golden brown sugar which gives the cookie a softer and chewier cookie than using white sugar. Brown sugar also adds a more caramel flavour to the finished product. If you don’t usually have brown sugar on hand or run out, you can substitute white sugar and 1 tsp of molasses.

When it comes to the chocolate chips in the recipe, any chocolate chip works well. I don’t have a preference when making these cookies. I have used all kinds of chocolate chips when making these. Sometimes I use a mix of semi-sweet, white, and dark chocolate chips. One of our favourites is a mix of chocolate chips and sea salt caramel chips.




How to make chocolate chip cookies the same size?

Making the cookies approximately the same size is key to even baking. To make the cookies similar in size, I recommend a cookie scoop.

There are different-sized scoops available. A medium-sized scoop makes an average-sized cookie and is the size that is used for this recipe. If using a large scoop or small scoop the time to bake the cookies will vary.

An ice cream scoop with a trigger will work the same as a cookie scoop.

Turn Cookies into a Summer Treat

These cookies are also great in the summer if you make them a little larger and turn them into ice cream sandwiches. I like to add vanilla ice cream between two cookies to make an ice cream sandwich. Or you can add your favourite flavour of ice cream to make it your own. Our teens prefer mint chocolate chip ice cream.

My favourite way to enjoy these in the summer or anytime for that matter is to make these chocolate chip cookies and top them with ice cream and hot fudge sauce.

Check out some of our other cookie recipes:

Chocolate Beer Cookies

Bourbon Chocolate Chip Cookies

Nesquik Chocolate Chip Cookies

Cinnamon Toast Crunch Cookies

Stacked chocolate chip cookies

Best Ever Chocolate Chip Cookies

5 from 1 vote

Ingredients
  

  • cups butter flavored shortening
  • cups golden brown sugar
  • 2 eggs
  • ¼ cup heavy cream
  • 2 Tbsp vanilla extract
  • ½ tsp almond extract
  • cups all purpose flour
  • tsp salt
  • 2 tsp baking soda
  • 1 tsp corn starch
  • cups chocolate chips

Instructions
 

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In a large bowl, using a hand mixer, cream shortening and brown sugar until smooth.
  • Add eggs, one at time, beating between additions.
  • Then add heavy cream, vanilla and almond extracts. Continue beating until blended.
  • In a separate bowl, whisk together flour, salt, baking soda and cornstarch
  • Slowly add flour mixture to shortening mixture, mixing until just blended together.
  • Fold in chocolate chips.
  • Drop spoonful of dough, about 2 tablespoons, onto parchment lined cookie sheets, spacing about 3 inches apart.
  • Bake in preheated oven for 10 to 12 minutes. Cookies will still appear soft and wet looking in the centre.
  • Cool on pan for 3 minutes before transferring to cool racks to cool completely.
  • Store in an air-tight container for up to 1 week.

5 Comments

  1. I have to laugh at “Store in an air-tight container for up to 1 week.” There is NO WAY these cookies will make it that long in my house! I give ’em 24 hours, tops! Thank you so much for sharing your recipe!

  2. I love making chocolate chip cookies. I too have tried many different kinds and will definitely have to try this one out as well. Thanks for sharing.

  3. 5 stars
    I love your tip about light brown sugar. I will have to try that. My kids would love to make these into ice cream sandwiches in the summer. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.