Homemade Chocolate Chip Cookies

Tyler Maney

Overview Formatted: Font color: Background 1

This recipe will help you make soft cookies at home from scratch. You do not need any experience Formatted: Normal, Indent: Left: 0.25", No bullets or
baking as this recipe will walk you through each step thoroughly. This recipe does not require many numbering
materials however using a mixer can make the process significantly easier and is recommended
despite not being necessary.

Required Ingredients Formatted: Font color: Background 1

• 2 ½ cups of all-purpose flour

• 1 cup of granulated sugar
• 1 cup of light brown sugar
• 1 cup of semisweet chocolate chips (can be substituted with butterscotch, peanut butter, or
other kinds of baking chips as desired)
• ¾ cup of vegetable shortening (Crisco)
• ¼ cup of unsalted butter (room temperature)
• 1 teaspoon baking soda
• 1 teaspoon iodized salt
• 1 teaspoon of vanilla extract
• 2 eggs

Required Materials Formatted: Font color: Background 1

• Dry ingredient measuring cups

• Graduated measuring cup with at least 2 cups of capacity
• Large mixing bowl
• Quart sized bowl
• Baking Sheet
• Oven
• Cooking Spray
• Large spoon or spatula
• Plastic wrap (Saran Wrap)
• Mixer (Recommended but not required)
Instructions Formatted: Font color: Background 1

1. In the large mixing bowl, add in Mix ¼ cup of butter, 1 cup of granulated sugar, 1 cup of light
brown sugar, ¾ cup of vegetable shortening and 1 teaspoon of vanilla extract in the large mixing
bowl. .
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Tip: Vegetable shortening can be difficult to measure accurately into a measuring cup. To more accurately
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measure shortening in a graduated measuring cup with ¾ cup of water and then add spoonfuls of
shortening pushing it under the water until the water level rises to the 1 ½ cup mark. As demonstrated
below. Then pour the water out into the sink and then add your shortening to the mixture as desired. Formatted: Font: 10 pt, Italic
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numbering

Then pour the water out into the sink and then add your shortening to the mixture as desired.

1. Formatted: Normal, Centered, No bullets or

numbering
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2. Add ¾ cup of vegetable shortening to the mixing bowl. Tip: Vegetable shortening can be difficult Formatted: Normal, Centered, No bullets or
to measure accurately into a measuring cup. To more accurately measure shortening in a graduated numbering
measuring cup with ¾ cup of water and then add spoonfuls of shortening pushing it under the water

until the water level rises to the 1 ½ cup mark. As demonstrated below.
Then pour the water out into the sink and then add your shortening to the mixture as desired.

3.2. Mix your ingredients together in the mixing bowl. If using a mixer only use the lowest speed
setting to avoid making a mess. If you do not have a mixer, you can mix these ingredients
together with a sturdy spoon. Mix until creamy.

4.3. Crack open two eggs and add the whole eggs to the mixture and throw out the shells. Then
lightly mix the ingredients until mixture appears very watery.

5.4. In the quart sized bowl, pour in Mix 2 ½ cups of flour, 1 teaspoon of baking soda, and 1 teaspoon
of iodized salt in the quart sized bowl.
5. Add approximately a quarter of the dry ingredients from the Quart sized bowl to your measuring
mixing bowl. Then mix the ingredients in the mixing bowl until the dry ingredients you just
added have mixed in completely, once again if using a mixer only use the low setting. If you are
not using a mixer and are mixing by hand with a spoon, be sure to mix thoroughly as you do not
want to unintentionally leave a clump of flour or salt in the mixture. Then repeat this process
Repeat until you have added the entire bowl of dry ingredients.
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Tip: the dry ingredients can begin to stick to the sides of the mixing bowl rather than mixing in so be sure
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to scrape the sides of the mixing bowl with your spoon or spatula.

Note: Once you have mixed in all your dry ingredients spend another minute or two mixing the dough you Formatted: Font: 10 pt, Italic
have made to ensure a good mix.

6. Tip: At this point the cookie dough is in a state where you could eat some however be aware that
there are risks associated with eating raw flour or egg.
7. Once you have mixed in all your dry ingredients spend another minute or two mixing
the dough you have made to ensure a good mix. Note: At this point the cookie dough is in a
state where you could eat some however be aware that there are risks associated with eating
raw flour or egg.

6. To complete your cookie dough, pPour in your 1 cup of chocolate chips.

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8. Note: I traditionally use semisweet chocolate chips; however, you can also substitute this for any Formatted: Font: 10 pt, Italic
other kind of baking chip you desire.

7. Mix the chocolate chips into your dough with your spoon or spatula by hand to distribute them
evenly throughout the dough.

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8. Next pPreheat your oven to 325°F.
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9. Cover your mixing bowl with plastic wrap and place it in the fridge while the oven preheats.
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10. Note: You may also transfer your cookie dough into another bowl or container as desired for Formatted: Font: 10 pt, Italic
storage.
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11.10. Once the oven is to temperature sSpray your baking sheet with cooking spray and
remove your cookie dough from the fridge once the oven is at temperature.

11. Roll small balls of cookie dough and place them on the baking sheet even spaced.
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 12. Note: The size of the cookie dough balls will determine the size of your cookies after baking. The Formatted: Font: 10 pt, Italic
balls of cookie dough should look something like this.

12. Place the baking sheet in the oven for 12 minutes Formatted: List Paragraph, Numbered + Level: 1 +
Numbering Style: 1, 2, 3, … + Start at: 1 + Alignment:
Note: When the cookies come out of the oven, they will be very gooey, this is intentional so that the Left + Aligned at: 0.25" + Indent at: 0.5"
cookies will remain soft. You may eat the cookies while they are still hot if you prefer them warmer and Formatted: Font: 10 pt, Italic
gooier. Your cookies should look something like the image on the left fresh out of the oven. Once the
cookies have cooledcooled, they will resemble the image on the right. Formatted: Font: Italic

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13.

14. Note: You can continue to put further batches of cookies in the oven or return the dough to the Formatted: Font: 10 pt, Italic
fridge to make cookies fresh as needed. The dough will last a few weeks in the fridge.
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References Formatted: Font color: Background 1

Labu, Elizabeth. “How to Measure Shortening” https://www.sugarhero.com/wp-

content/uploads/2019/02/how-to-measure-shortening-7.jpg

All other photos taken by author