Chocolate-Chip Cookies


Chocolate-chip cookies need no introductions. Chocolate-chip cookies need no excuse. All chocolate-chip cookies need is the standard baking staples, a bowl, a couple hours, and the desire for soft, chewy, chocolately goodness.

The best possible advice I can give for making cookies is to get a mixer. Either a stand mixer, like I use below, or a hand mixer. Making sure the ingredients are well-mixed at every step is the key to good cookies.

Also, use room-temperature ingredients. The butter should be soft, and the eggs should be out of the fridge for about an hour to warm up. The soft butter is easier to cream, and the warmed eggs are easier to incorporate.

Since it is very easy to scale up, I tend to make double batches. It's almost too much for my mixer, but more cookies is always better than fewer.


  • 1/2 c shortening
  • 1/2 c butter, softened
  • 1 c brown sugar
  • 1/2 c sugar
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 c flour
  • 1 12oz package semi-sweet chocolate chips


Preheat oven to 375°.

First, mix the butter and shortening together on high for at least 30 seconds. Add the brown sugar, sugar, and baking soda and mix until combined, making sure to scrape the sides of the bowl.

Add the eggs and vanilla and mix until smooth. Add the flour slowly, in 2 or 3 batches until incorporated (the mixer may give up at the last batch, so break out the strong arm).

Add the chocolate chips. Arrange tablespoon-sized drops of dough on cookie sheet. Bake for 8 minutes, or until the bottom edge of the cookie turns slightly brown (top may still appear uncooked). Place on wire rack to cool.


This thing is perhaps the best tool for baking and mixing. It is powerful. It will last forever.

It is important to get a lot of air into the butter, so do not skimp on the mixing at this step.

Same thing with the sugar. The best results I've had are from mixing extremely thoroughly.

Don't forget to keep scraping the sides of the bowl to make sure everything is incorporated!

At this point, only the Kitchenaid has the necessary torque to mix the final, crucial ingredient.

A couple spoons makes it easy to drop the right-sized amount of dough onto the cookie sheet.