Our family’s all-time favorite cookie is chocolate chip. But it has to be a soft chewy, “loaded with chocolate” chocolate chip cookie. These cookies are even more soft and chewy the next day, if they last that long!
I’ve been baking these cookies as long as I can remember. I think it was the very first recipe I ever tried to make. I think it’s only fitting that it’s the first recipe I ever try to blog as well. I’ve made it so many times that I don’t even have to get the recipe out, I know it all by heart. They were my dad’s favorite cookies, and I remember baking them for him for father’s day and birthday gifts on occasion. Now they are my husband’s favorite cookies. I hope you love them too!
I inherited the basic recipe for these cookies from my great-grandmother. I’m not sure how many generations before that it has been handed down. I’ve made a couple of alterations to suit our family’s tastes, and it is by far my most favorite cookie recipe!
Preheat your oven to 375 and then you’re ready to make your cookie dough. First, cream ½ cup margarine and ½ cup shortening with 1 cup white sugar and 1 cup packed brown sugar. The original recipe called for 1 cup shortening and no margarine, but we like the buttery flavor the margarine gives it, plus it makes it a bit more chewy!
Next beat in three eggs and two teaspoons of vanilla. I used to just buy the cheapest generic imitation vanilla extract at the grocery store, but I’ve discovered that pure vanilla is so much yummier!
Once your eggs and vanilla are mixed in, it’s time to add the dry ingredients. I never sift my dry ingredients together before adding them to the wet ones. Well, almost never. I guess I do when I make pancakes and waffles. But for these cookies there’s no need. Just measure and dump in the flour, baking soda and salt and mix it up really well. I told me two year old that this was magic, because the white powdery mixture at the top of the mixing bowl suddenly turns into cookie dough! She was impressed.
Now dump in an entire 12 oz. bag of chocolate chips. Semi-sweet ones are good, but we also like Hershey’s milk chocolate chips. Either one or a combination of the two is great!
Mix the chocolate chips in and you’re ready to bake! If you’re one of those type of people who’s not afraid to eat raw cookie dough, this stuff is super yummy. DISCLAIMER: I always sneak a bite or two when I make cookies and I’ve never gotten sick, but I can’t guarantee you won’t so taste at your own risk!
Scoop either by teaspoonfuls or with a cookie scoop (I prefer a cookie scoop) onto a cookie sheet and bake for 8-10 minutes. Don’t they look beautiful?
Now, maybe it’s just my oven, but my first batch of cookies is perfectly done at 10 minutes, but after that 10 minutes is too long! 8 or 9 minutes works better. Probably because my pan is already hot. You want to bake them until they are just starting to turn a little bit golden brown in spots. Most of your cookie will still look white. They will set up completely as they cool. You don’t want to bake them too dark or they will be crunchy and taste a bit burned.
These ones are just perfect. They will be puffy when you pull them out, but after you transfer them to a paper towel or cooling rack to cool, they will start to deflate and become slightly cracked and “chewy” looking.
It never fails though, I almost always walk away too long during one of the baking cycles and I burn a dozen of them. Sigh. However, even the slightly too dark ones that are a bit too crunchy the first day and don’t taste quite as yummy as the perfectly baked ones, are nice and soft the second day, so it’s okay! (Unless they’re really dark brown, and then they might just have to be filed away in the trash can, which I have been known to do on occasion!)
Here’s hoping that your cookies don’t come out burned at all and that they’re just as lovely and chewy as a chocolate chip cookie should be. Oh, and the warm, fresh from the oven ones are AMAZING dipped in a cold glass of milk. Just sayin’.
Let me know how yours turn out!