The ULTIMATE Chocolate Chip Cookies Using Shortening
This classic chocolate chip cookie recipe is just like grandma made them: soft, rich, and thick. The secret ingredient is a combination of butter and shortening!
I know, I know—everyone claims to have the best chocolate chip cookie recipe. But I’m going to go ahead and join the crowd, because this one really is that good. I’ve tested plenty over the years, and I always come right back to this tried-and-true favorite.
Why? These cookies are soft, rich, and perfectly buttery every single time. The ingredients are simple, the measurements are easy, and best of all—no chilling required (because I am impatient and so are you!). You can have a batch mixed, rolled, and baked in under 15 minutes, making this one of the quickest, easiest recipes in my kitchen.
Ingredients and Substitution Notes
- Butter or Margarine: This recipe is very forgiving: you can use either butter or margarine. Margarine cookies are thicker and softer throughout. Butter made ones are thinner with a crispier outside! If you use salted butter, just omit the salt.
- Shortening: This keeps the insides of the cookies nice and soft. You can use standard Crisco for this, or use butter flavor shortening for even more buttery flavor!
- Granulated Sugar: White sugar helps keep these cookies from drying out. You can sub this with brown sugar for a more nutty flavor.
- Brown Sugar: This also helps with texture, and gives these more flavor depth. You can sub this with granulated sugar in a pinch.
- Vanilla Extract: This can be subbed with butter flavor or almond extract for a different twist!
- Eggs: These add structures and moisture. Don’t sub them!
- Baking Soda: This is the leavener, which helps the cookies to puff up and get that tender texture.
- Salt: Salt brings out the other flavors. You can leave it out if you need to!
- Flour: I have only tested this recipe with all-purpose flour. I can’t speak to how the cookies would turn out with any other kind.
- Chocolate Chips: You can use any kind of chocolate chip in this recipe: dark chocolate, white chocolate, milk chocolate chips, and semisweet chocolate chips are all great. You can even use chocolate chunks!
Instructions with Pictures
Variations
This recipe might be the most versatile one on my blog! You can make these into tons of different cookies just by changing the mix-ins. Here’s a few of our favorites here at Homan at Home!
- Chocolate Chip Peanut Butter Pretzel Cookies
- White Chocolate Cranberry Cookies
- Chocolate Chip Cookie Bars
And this one uses the same recipe but with a slightly more advanced technique (browning butter) to make my favorite cookie of all time!
FAQs
Shortening is the secret to that soft, thick, bakery-style texture. It doesn’t melt as quickly as butter, so the cookies spread less and stay nice and fluffy in the center.
You can, but the texture will change. All-butter cookies will spread more and have crispier edges with a slightly thinner profile. Still delicious—just different!
Yes! The cookies will be extra soft and thick, but you’ll lose a bit of that classic buttery flavor. Using butter-flavored shortening is a great middle ground.
Store them in an airtight container at room temperature for up to 4 days. If you want to keep them extra soft, toss in a slice of bread—it works like magic!
Chocolate Chip Cookies
Ingredients
- ⅔ cup butter/margarine
- ⅔ cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 3 cups flour
- 12 oz chocolate chips
Instructions
- Whip butter and sugars together.
- Add egg and vanilla and mix well.
- Add flour, baking soda, and salt. Mix well.
- Mix in chocolate chips.
- Drop by rounded spoonfuls onto greased or lined cookie sheet.
- Bake at 350° for 8-10 minutes or until golden brown on top.
Notes
These cookies look delicious!