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+ servings

The Best Chocolate Chip Cookies

A great chocolate chip cookie should be plump, chewy, and loaded with chocolate chips! Well, look no further; here it is! I'm confident this will become your favorite chocolate chip cookie too!
Course bars, cookies, Dessert, Snack
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 dozen


  • ½ cup shortening
  • ½ cup butter, softened
  • 1 cup granulated white sugar
  • 1 cup brown sugar, packed
  • 2 eggs + 1 egg yolk
  • 3 teaspoons vanilla
  • 3 ¼ cups all-purpose flour
  • 3 teaspoons cornstarch
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 12 oz. package of chocolate chips (plus more for garnishing tops of cookies) (I prefer dark)


  • Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or use silicone baking mats.
  • In the bowl of a standing mixer, cream together the shortening, softened butter, and sugars until creamy and smooth (do not over mix). Next, mix in the eggs, egg yolk, and vanilla just until combined.
  • In a separate bowl, combine the flour, corn starch, baking soda, and salt. Mix well. Add the dry ingredients to the wet; and mix on a low setting, just until fully incorporated. Add one 12-ounce bag of chocolate chips, and mix in by hand with a wooden spoon, just until evenly incorporated.
  • Using a 1 ½ tablespoon cookie scoop, place cookie dough on prepared baking sheets, two inches apart. Bake for 10-11 minutes or until the edges are golden brown.
  • Take the cookies out of the oven and allow them to rest for 2 to 3 minutes, then move to a cooling rack to completely cool.
    **If you want to garnish the tops of the cookies with additional chocolate chips, do so immediately after taking them out of the oven.
  • Allow the pans to come to room temperature before placing more cookie dough on them.
    **For a quicker method of cooling your pans, run them under cool water for 20 to 30 seconds, dry and continue with your baking.
  • Repeat the process for the remaining cookies.
  • Store in an airtight container for 4 to 5 days.


Store in an airtight container for 4 to 5 days.
These cookies freeze well. If you freeze them, it is best to eat them within six months.