My Go-To Chocolate Chip Cookies

My husband is a HUGE chocolate chip cookie fan. In fact, he is a chocolate chip cookie snob if there is such a thing. And if the cookie happens to have M&Ms in it too… well, then it’s all over. So, in our year and a half of marriage, I have tried a wide assortment of cookie recipes in search of one that measured up to his “upper echelon” standards. And I think I have finally found it. Crisp on the outside, chewy on the inside. The best part? It’s super easy and doesn’t need any fancy ingredients! Have I died and gone to heaven?!

So, if you are looking for a reliably good and simple-yet-delicious chocolate chip cookie recipe, here you go!


  • 1 1/4 cups brown sugar, firmly packed
  • 3/4 cup butter flavored shortening
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cups milk chocolate chips


Heat oven to 375° F.

Combine brown sugar, shortening, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until light and fluffy. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Gradually add to creamed mixture and mix until just blended. Stir in chocolate chips.

Drop by round tablespoonfuls of dough 3 inches apart onto an ungreased cookie sheet.

Bake for 8-10 minutes for chewy cookies or 11-13 minutes for crispy cookies. Cool for a few minutes on the cookie sheet and then remove to a cooling rack to cool completely.

Serve with a tall glass of milk and a lot of smiles. Enjoy!

Tips and Alterations

  • I like to use the butter flavored shortening sticks for easy measuring. Instead of 3/4 cup, use 3/4 a stick. Super simple and less messy than trying to measure shortening.
  • I always add more chocolate chips than the recipe calls for. I usually just eyeball it till it looks good. You can never have too much chocolate, right?
  • Ultimate Chocolate Chip M&M cookies: use 1/2 cup milk chocolate chips, 1/2 cup dark chocolate chips and 1 cup mini M&Ms. (You can usually find the mini M&Ms in the candy section of your grocery store.)
  • Triple Chip Cookies: use 2/3 cup milk chocolate chips, 2/3 cup dark chocolate chips, and 2/3 cup white chocolate chips.
  • Chocolate Chip Reese Pieces cookies: I recently found mini Reese Pieces in our grocery store. So fun! I used the same ratio as the M&M variation, but used the mini Reese pieces instead. YUM! You could also use the regular sized Reese pieces candies.
  • This recipe doubles nicely. So, if you are making for lots of people, just double up.
  • This recipe also freezes very nicely. Make logs of cookie dough, roll up in wax paper and twist the ends. Then roll in aluminum foil and twist the ends so that it resembles a tootsie roll. Use a marker to write the type of cookie and baking temperature/time on the outside of the foil for easy remembrance. Then just plop in your freezer. This makes it easy to have fresh baked cookies any time. Also great for gifts.

And now for a few pictures of the cookie dough and final product.

Two types of cookie dough - Reese Pieces Chocolate Chip on the left and M&M Chocolate Chip on the right.

M&M cookies ready to bake.

Reese Pieces cookies ready to bake.

The final products. Delicious!

This is an example of what a cookie dough log looks like. These are some cookie dough logs that I made for this past Christmas. Putting the cookie information on the outside of the log makes for easy baking in the future.

Bon appetit!



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