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Classic Chocolate Chip Cookie

A Photo of a baked Classic Chocolate Chip Cookie on a spatula

Ingredients

Scale
  • 320g of flour
  • 1 tsp baking soda
  • 3/4 tsp Morton’s Kosher salt
  • 1 stick Crisco Vegetable Shortening at room temperature
  • 150g granulated sugar
  • 165g packed brown sugar
  • 1 1/4 tsp vanilla 
  • 2 large eggs
  • 255g semi sweet chocolate morsels
  • 70g dark chocolate chunks (plus more for later…see recipe)

Instructions

  • Preheat oven to 375
  • In a medium bowl, sift together the dry ingredients: flour, baking soda and salt
  • In a bowl fit to an electric mixer with the paddle, cream the shortening, both sugars and vanilla for 3-4 minutes, until fluffy
  • Use a spatula to scrape down the the sides of the bowl and clear off the paddle
  • Add eggs, one at a time, mixing in between
  • Gradually add in your dry ingredients mixture, being sure to scrape down the bowl between each addition to ensure a well combined dough
  • Fold in all your chocolate
  • (option to refrigerate dough for 30min if you’d like a puffier cookie. See notes)
  • On a baking sheet lined with parchment paper, scoop heaping spoonfuls of cookie dough onto your sheet. Be sure to space them out.
  • Take extra chocolate chunks and press them into the tops of your cookie dough balls
  • Bake for 10-12 minutes or until the edges are a light golden brown. If you are baking two sheets of dough at once, be sure to flip them on their racks half-way through baking!
  • Remove from the oven and allow them to set on the warms pans for 5 minutes
  • Remove and cool completely on a rack
  • Enjoy!

Keywords: Classic Chocolate Chip Cookie