How to Make Chocolate Chip Cookies

While necessity may be the mother of invention, some of life's best treats were stumbled upon quite by accident. Such is the case with chocolate chip cookies--indescribably delectable treats that have been a mainstay in baking for generations. When Ruth Wakefield cooked up the first batch in 1930, she was actually trying to make chocolate cookies and was substituting bits of semi-sweet chocolate for the baking chocolate, thinking the chips would melt down in the batter. Fortunately for cookie lovers, they didn't, and expert and novice chefs alike have been trying to perfect the art of how to make chocolate chip cookies ever since. The traditional recipe calls for semi-sweet chocolate chips and chopped nuts, but you can use whatever kind of candy chips or chunks you desire. A single batch yields dozens of cookies, which can be packaged in seasonal boxes or tins for gift-giving (though we won't tell if you decide to keep them all for yourself). This classic cookie recipe is an updated version of the one that appeared in the 1941 edition of the Better Homes and Gardens cookbook.
Hi. I'm Miranda with And today we're whipping up a batch of chocolate chip cookies. Now, this classic cookie is an updated version of a recipe that first appeared in the Better Homes and Gardens cookbook in 1941. So, classic indeed, it bound to be delicious. Let's get started. I have our ingredients all laid out here. We're gonna start with 2-1/2 cups of all purpose flour, 12 ounces of semi-sweet chocolate pieces. We have chips here. One cup of packed brown sugar, 2 eggs, 1/2 cup of granulated sugar, 1/2 teaspoon of baking soda, 1 teaspoon of vanilla, 1/2 cup of shortening and 1/2 cup of butter softened. So I've got a large mixing bowl here and you will want a hand mixer or some sort of electric mixer. So we're gonna start by creaming the butter. So let's put in our butter and our shortening, and we're just gonna mix this together for about 30 seconds on low to medium. Great. Now, let's add in our sugars. And it's always a good idea when you're introducing some sort of sugar or powder to, you know, a liquid or fat like this, that you introduce it slowly so it has time to absorb and it doesn't get overwhelmed. And the granulated sugar now. And the baking soda. Okay. Now, let's just scrape the sides. We always wanna make sure that we're doing that. You'll definitely have some little rogue pieces of various ingredients stuck to the side and you wanna make sure everything is combined. Let's give it one little mix more. Okay. Now, we're ready to add in the vanilla and our eggs. About another mix until it combines. This is why the hand mixer saves you, or an electric mixer. Imagine doing this by hand potentially in 1941. What strong biceps you would need. Okay. So now we're gonna start to introduce the flour. Again, we're gonna introduce that slowly and gradually. And we're gonna put in as much as we can and beat it together using the hand mixer. Okay, so this is all combined. I don't wanna over mix it. There we go, get that excess. You know that trick, right? If you're trying to get some excess go up to get out of the bowl, put it on low and it will just spin whatever you have stuck on here off. Okay, let's move this over to this side. Now, we're going to add in the chocolate for the cookies. This is also when you would add in the walnuts were you to do that version. Now, the oven behind me is preheated at 375 degrees. I am also going to do the giant version today. So my measurements for the cookie size is going to be a little bit different. If you wanted to make 60 cookies out of this, you would just do 1 rounded teaspoon. That's right, a teaspoon, not a tablespoon. And you would measure those out on this ungreased cookie sheet. You would need multiple, obviously, to make 60 cookies. However I'm going to do the giant cookies today. So I'm using a 1/4 cup dry measure, and these are gonna be awfully sticky so I'm just warning you. So, there we go. If you're doing just the rounded teaspoon, you'll wanna space those 2 inches apart. So I'm guessing I'm gonna be able to fit about eight on this cookie sheet here. So, once I'm all done, we are gonna pop these in the oven 375 degrees. For the giant cookie, it will be about, you know, 11 to 13 minutes. And then if you go with just that little size or if you're gonna make those 60 cookies, that'll be about 7 to 8 minutes. So, let's come back when they've out of the oven and classically delicious and ready to eat. Okay, so our chocolate chip cookies cooked for about 13 minutes at 375 degrees. I cooked them until they were nice and kind of golden brown around the edges as you can see. So I'm gonna let them cool before I serve them and then definitely store them in an airtight container and enjoy them for up to a week. So there you go. It was super simple, super delicious. That's how you make chocolate chip cookies. Thanks for watching. And for more great recipes and savings, visit us at

What You'll Need

  • 1/2  cup shortening
  • 1/2  cup butter
  • 1   cup packed brown sugar
  • 1/2  cup granulated sugar
  • 1/2  teaspoon baking soda
  • 2   eggs
  • 1   teaspoon vanilla
  • 2 1/2  cups all-purpose flour
  • 1  12  ounce package (2 cups) semisweet chocolate pieces
  • 1 1/2  cups chopped walnuts, pecans, or hazelnuts (optional)

Step By Step

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.

  • Giant Chocolate Chip Cookies: Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 11 to 13 minutes or until edges are lightly browned. Makes about 20 cookies.
  • Macadamia Nut and White Chocolate Cookies: Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares.
  • Chocolate Chip Cookie Bars: Prepare as directed, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
These are just a few of the many variations on how to make chocolate chip cookies. You can experiment with any flavored chips from your grocer's baking section, or use candy-covered chocolates such as M&Ms.

nutrition information

Per Serving: cal. (kcal) 93, Fat, total (g) 5, chol. (mg) 11, sat. fat (g) 1, carb. (g) 12, fiber (g) 0, pro. (g) 1, vit. A (RE) 10.3, vit. C (mg) 0, sodium (mg) 29, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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