My sister, Erika, is known for making chocolate chip cookies. She has baked thousands of these cookies…to rave reviews every time (and she always triples the batch!). This summer I asked her to make them for me and I’ve made them myself a time or two since. If you want a chocolate chip cookie recipe that comes out perfect every time, this is the one. I have made hundreds of batches of chocolate chip cookies and many, many different recipes. Sometimes they turn out great, other times I’m left wondering why they don’t hold their shape. This recipe is basically the quintessential chocolate chip cookie recipe. Perfect shape. Perfect bake. Little bit crispy on the outside with a nice soft and gooey middle and literally you can have one in your hands and belly within 20-30 minutes.
The Perfect Chocolate Chip Cookie
So many versions of the perfect chocolate chip cookie are out there. Every person is going to have their own view (or nostalgic memory) of what the perfect chocolate chip cookie is to them. This cookie is my definition of the perfect bake-at-home chocolate chipper. It takes 20-30 minutes TOPS from mixing dough to baking to eating. The chocolate chip cookie holds its shape with just a little bit of crispy edges (not too crispy), but a soft and gooey middle. They are divine eaten warm after a few minute rest, but are also amazing frozen and snacked on straight from the freezer. If this is the kind of cookie you are looking for, look no further than this recipe.
A Mix of Butter and Shortening
I admit it. For years I have kind of turned my nose up at this cookie…trying to find a better one because I did not want to bake with shortening. The truth is, the shortening is the key to this cookie. The mixture of equal parts butter and shortening (butter flavor or regular shortening is fine) is what helps this cookie hold its shape while increasing the tenderness of the cookie. Baking with shortening decreases the gluten production in the baked good resulting in a tender cookie AND gives you a taller cookie which makes it chewier. Butter on the other hand tends to give a crispier cookie and a richer flavor. All that said, equal parts of shortening and butter mixed together will produce the best homemade chocolate chip cookie. Can you substitute butter for the shortening, you may wonder? You can, but your cookie will be a little more crispy and a little less tender.
Should I use Convection Bake?
This question deserves its own post. I believe that if you have a convection oven, your cookies should always be baked with the convection setting. Convection ovens have a fan and exhaust system that blow hot air around the food and then take it back out through a vent. This makes food cook more evenly and quickly than normal bake. For cookies this results in the perfect browning, a little bit crispy edges with a gooey middle. You can also cook many pans of cookies at a time in a convection oven and don’t have to worry about moving pans around halfway through the bake. Moral of the story: use it for cookies!
A Few Rules For Convection Bake
If a recipe does not specifically call for convection bake, the rule of thumb when using the convection setting is to reduce the temperature by 25 degrees and bake for a little less time. In this recipe, these cookies bake at 350 degrees convection bake for 9 minutes. If you don’t have a convection oven, that is okay! You can still bake cookies and have them turn out amazing. Preheat your oven to 375 degrees on the standard bake setting (25 degrees higher than on convection bake) and bake the cookies for 10-12 minutes (depending on how well done you like them). They will still taste amazing.
Let the Cookies Rest
Another one of my cookie rules is to let the cookies set up just a bit on the pan after baking before moving them to a counter area. I usually like to give my cookies about 5 minutes resting on the pan to get them set up before moving them. The way the cookies cool helps set their shape. This in no way means you can’t snatch one up and eat a hot-off-the-pan cookie, but for the cookies you want to gift, freeze or eat a little later, give them a few minutes on the pan to set up and your cookie will be perfect.
How to Freeze and Thaw Cookies
This recipe makes about 36 cookies, depending on the size of your cookie scoop (a favorite medium sized one linked, affiliate), but once the cookies are cooled, they can be frozen. I use a gallon-sized ziplock bag or a large Tupperware to freeze my extra cookies. They thaw well and I’ve even had kids (who am I kidding…I do it too from time to time) eat them slightly frozen from the freezer. You can give them a quick zap in the microwave to thaw or set them out a few hours before you need them, covered with plastic wrap, and they will be perfect. You can also freeze the cookie dough. I like to let the dough thaw before baking, but you can also bake from frozen, just add a minute or two to the bake time.
Does this recipe mean I’m done with searching for chocolate chip cookie recipes? No it doesn’t! I will always try any chocolate chip cookie recipe and keep testing and sampling new ones. But, this recipe is one I will bookmark and keep for the days that I need a quick and perfect chocolate chip cookie. They are so good. I hope you love them too!
Erika’s Chocolate Chip Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup shortening butter flavor or regular
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 – 2 1/2 cups all purpose flour
- 2 1/2 cups chocolate chips
- Preheat the oven to 375 degrees. If you have a convection setting on your oven, use that instead and preheat to 350 degrees with convection.
- Using a stand mixer or a hand mixer, mix together the softened unsalted butter and shortening.
- Add the granulated sugar and brown sugar. Mix until light and fluffy, usually a couple minutes.
- Add the eggs and vanilla extract. Mix again until light and fluffy.
- To the center of the bowl, add the baking soda, salt and one cup of the flour. Mix gently. Continue adding flour until all the flour is incorporated and mix until just combined. Feel the dough. If it feels too greasy/sticky, add another Tablespoon or two of flour. You want the dough to feel light and fluffy but it should not be overly sticky on your fingers.
- Add the chocolate chips and mix until just combined.
- On a parchment-lined baking sheet, drop spoonfuls of cookie dough using a cookie scoop (affiliate link). Each parchment-lined sheet should hold 12 cookies per pan.
- Bake for 10-12 minutes at 375 degrees OR bake for 9 minutes using the convection setting until the edges are lightly browned. Allow to cool on the pan for a few minutes to set up before transferring to the counter to cool. Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.