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Chocolate Chip Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Chocolate Chip Cookies Recipe Chocolate Chip Cookies Recipe

EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy."

Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

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At a glance

Prep
Bake
Total
Yield
36 cookies
Nutrition information

Ingredients

Choose your measure:

  • 2/3 cup light brown sugar, firmly packed
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, right from the fridge, or at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1 teaspoon vinegar, cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur Unbleached All-Purpose Flour OR Gluten-Free Measure for Measure Flour**
  • 2 cups semisweet chocolate chips*
  • *For cookies with extra chocolate in every bite, use up to 16 ounces (2 2/3 cups) chocolate chips.
  • **For gluten-free chocolate chip cookies, substitute Gluten-Free Measure for Measure Flour 1:1 for the all-purpose flour.

Instructions

  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
  3. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
  4. Mix in the flour, then the chips.
  5. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
  6. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
  7. Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

Nutrition Information

  • Serving Size 1 cookie (36g)
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 150
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 70mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.