There’s a lot of sugar in these cookies. Maybe that’s why I like them so much. They’re just sweeter tasting. And I use a combination of butter and shortening, so they spread when baking, but not too much. The edges are brown and crispy. The center is chewy. I’ve not done this yet, but I bet the batter would also make an delicious sheet pan cookie, too. I didn’t have enough regular chips in the pantry, so I added 1/2 cup of mini chocolate chip to the batch. And I have a bag of peanut butter/chocolate chips that will find their way into the next batch.
A cold, tall glass of milk or a hot, steamy cup of coffee would be perfect. Or smash a scoop of ice cream between two for a yummy cookie ice cream sandwich.
- ½ cup (one stick) unsalted butter, room temperature
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In the mixing bowl of a stand mixer, add the butter, shortening, granulated and brown sugars. Beat with a paddle attachment until the mixture becomes light and fluffy.
- Add the eggs, one at a time, and continue to beat until fully incorporated.
- Add the vanilla. Add the baking soda and salt.
- On low speed, add the flour until the cookie dough comes together.
- Remove the bowl from the mixer, and add the chocolate chips. Stir with a wooden spoon until the chocolate chips are evenly distributed.
- Lightly grease cookie sheets, or line them with parchment paper, or use Silpats.
- Drop a tablespoon of the dough onto the sheets. Bake for 10-11 minutes, or until the edges are brown and crispy.