Can you believe that I have over 250 recipes on this site, and I have yet to post a classic chocolate chip cookie recipe?
These chocolate chip cookies are my go-to because they are simple. They are crispy around the outsides, super soft on the insides and to make it even better, this recipe makes a butt-load of cookies.
So, basically for every other normal human on the planet, that means that you get to freeze a bunch of cookies so that you can have a cookie or two when the craving strikes.
For me, that just means I get to eat 50 cookies worth of cookie dough and still have extra left over to bake cookies for everybody else.
Cookie dough is like, my ultimate weakness. It’s probably why I tend to under-bake my cookies, because I want to get as close as is socially acceptable to eating cookie dough in inappropriate amounts.
If you didn’t know by now, one of the hats I wear is that of a Cubmaster of Boy Scouts.
Every time I have a pack meeting, I whip out a batch of these cookies. The boys go CRAZY over them. It’s not uncommon to see boys smuggling 5 or 6 cookies at a time on their way out.
Not that the palate of a Boy Scout is something to be trusted, but I like to think that the parents of Boy Scouts know their way around a decent chocolate chip cookie, and trust me… the parents love these, too.
I show up with around 100 cookies every time and never come home with a single cookie.
Also, this is where I need to sing the praises of my Bosch. It is a WORKHORSE and can seriously turn out SO MANY cookies at a time. This recipe easily makes about 100 cookies and it doesn’t even come close to full capacity.
That is SO. MUCH. COOKIE DOUGH.
- 1 cup salted butter, softened
- 1 cup vegetable shortening
- 2 cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 3 teaspoons vanilla
- 2 teaspoons salt
- 2 teaspoons baking soda
- 5 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 cup roughly chopped walnuts (If you choose to omit, add about 3/4 cup additional flour)
- Preheat oven to 350° F.
- To the bowl of an electric mixer add the butter, vegetable shortening and sugars and cream together until smooth. Stop mixing, scrape down the sides of the bowl with a rubber spatula and add the eggs and vanilla. Mix until light and fluffy about 3-5 minutes.
- Stop the mixer, scrape down the sides of the bowl and add salt, baking soda and flour. Mix just until combined. Stop and scrape down the sides of the bowl. Add chocolate chips and chopped walnuts (if desired) and mix just until combined.
- Cover and refrigerate cookie dough for at least 2 hours. Using a 1 or 2 tablespoon cookie scoop, place mounds of dough at least 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes or until the bottoms just barely start to brown. Leave on the cookie sheet for 5-10 minutes before removing to a cooling rack. If they look a little under-baked when you pull them out of the oven, that's a good sign. They'll finish baking on the hot cookie sheet and stay super soft!
- If your oven is as awesome as mine and you can only bake one tray of cookies at a time, (anyone pick up that sarcasm?) I like to keep my cookie dough in the refrigerator in between scooping sessions. It will keep the dough nice and firm from beginning to end.
My dream come true.