How to Make Classic Chocolate Chip Cookies

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Start with 2 and 1/2 cups of all-purpose flour and 12 oz of semisweet chocolate pieces.

In a large mixing bowl, combine 1/2 cup of softened butter and 1/2 cup of shortening using a hand mixer for about 30 seconds on low to medium speed.

Gradually add in 1 cup of packed brown sugar and 1/2 cup of granulated sugar, mixing slowly to allow absorption.

Add 1/2 teaspoon of baking soda and mix again, scraping the sides of the bowl to ensure all ingredients are combined.

Add 1 teaspoon of vanilla and 2 eggs, mixing until combined.

Gradually introduce the flour mixture, mixing with the hand mixer until combined, and switch to a spoon if necessary for any additional flour.

Fold in the 12 oz of semisweet chocolate pieces, mixing until just combined.

Preheat the oven to 375°F (190°C).

For giant cookies, use a 1/4 cup dry measure to scoop the dough onto an ungreased cookie sheet, spacing them about 2 inches apart.

If making smaller cookies (60 cookies), use a rounded teaspoon to scoop the dough.

Bake the giant cookies for about 11 to 13 minutes, or until golden brown around the edges.

Let the cookies cool before serving and store in an airtight container for up to a week.

Cooking Techniques

Equipment Needed

Allergens