Recipes & Cooking Desserts & Baking Cookies Chocolate Chip Cookies Chocolate Chip Cookies 4.1 (48) 11 Reviews This classic cookie is an updated version of the recipe that appeared in the 1941 edition of the Better Homes and Gardens cookbook. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Sheryl Geerts Sheryl Geerts Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. Learn about BHG's Editorial Process Updated on September 8, 2023 Rate PRINT Share Prep Time: 25 mins Bake Time: 8 mins Total Time: 33 mins Yield: 48 cookies Jump to Nutrition Facts Get ready to make the best chocolate chip cookies from scratch. These easy chocolate chip cookies hold their shape and have a slight chewiness from the combo of butter and shortening. Butter adds exceptional flavor, and shortening keeps the cookies from spreading too much while baking. Be sure to check out the included recipe variations: macadamia nut and white chocolate chip cookies, chocolate chip cookie bars, giant chocolate chip cookies, and chocolate chip cookie pizzas. This chocolate chip cookie recipe has stood the test of time and will likely become one of your favorite recipes to make. BHG / Cara Cormack Our 21 Best Chocolate Chip Cookie Recipes to Fit Every Preference Ingredients ½ cup shortening ½ cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon baking soda 2 eggs 1 tablespoon vanilla 2 ¾ cup all-purpose flour 1 12 ounce package semisweet chocolate pieces (2 cups) 1 ½ cup chopped walnuts, pecans, or hazelnuts (optional) Directions BHG / Cara Cormack Preheat oven to 375°F. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. BHG / Cara Cormack Add brown sugar, granulated sugar, and baking soda. Beat on medium 2 minutes, scraping bowl occasionally. Test Kitchen Tip: Brown sugar is available in both light and dark varieties. Either works fine here. Light brown sugar is more subtle because it has less molasses. Dark brown sugar has a slightly more pronounced and complex flavor similar to caramel or toffee. BHG / Cara Cormack Beat in eggs and vanilla until combined. BHG / Cara Cormack Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. BHG / Cara Cormack Stir in chocolate pieces and, if desired, nuts. BHG / Cara Cormack Drop dough by small spoonfuls 2 inches apart onto ungreased cookie sheets. BHG / Cara Cormack Bake 6 to 8 minutes or until edges are lightly browned (cookies may not appear set). Cool on cookie sheets 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies. Giant Chocolate Chip Cookies Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375° F oven for 11 to 13 minutes or until edges are lightly browned. Makes about 20 cookies. Macadamia Nut and White Chocolate Cookies Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3½-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares. Chocolate Chip Cookie Bars Prepare as directed, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375°F oven for 15 to 20 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 48 bars. Chocolate Chip Cookie Pizzas Prepare as directed, except do not stir in chocolate pieces and nuts. Press half of the dough into an ungreased 12-inch pizza pan. Sprinkle half of the chocolate pieces and half of the nuts over the top, pressing in lightly. Repeat with a second ungreased 12-inch pizza pan and the remaining dough and toppings. Bake in a 375°F. oven about 15 minutes or until golden. Frost as desired. Cut each pizza into 8 wedges, then cut a circle through wedges halfway between the center and the edge of the pan. Makes 32 pieces total. Rate It Print Nutrition Facts (per serving) 125 Calories 6g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 125 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 83mg 4% Total Carbohydrate 17g 6% Total Sugars 10g Protein 1g 2% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.