I will preface this recipe by saying I can take zero credit for any of it. Not its creation, not purchasing the cookbook it came from… I’m not even entirely sure I found the recipe in the book. My mother in law gifted us the Better Homes & Garden’s Prizewinning Recipe book at our wedding shower over six years ago, and I’ll be honest- it didn’t get much use early on. As I’ve grown into cooking more at home (and obviously baking), I’ve found several excellent recipes in its pages. I suppose that’s why “prizewinning” is in the title, eh? 😜
Anyway, these cookies are about as perfect and classic as they come. Crunchy edges, soft and chewy center, with juuuuust the right amount of chocolate. Friends and coworkers love when I show up with these, and it’s definitely a favorite in our house when we’re craving something sweet. Plus it makes a good amount of cookies, so you’ll have dough leftover to freeze for your next chocolate chip cookie fix. Winning indeed!
Ingredients (makes about 4 dozen cookies):
- 3/4 cup unsalted butter, softened
- 1/4 cup shortening
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 2 cups (1 package) semisweet chocolate chips
Preheat oven to 375 degrees Fahrenheit and line 2 medium cookie sheets with parchment. In the bowl of your mixer, beat the butter and shortening on medium-high speed until combined and fluffy, about 30 seconds. Add sugars, baking soda, and salt and beat until combined, then beat in eggs and vanilla. On low speed, add flour until no dry streaks remain. Stir in chocolate chips with a rubber spatula. *Adorable, pants-less, chocolate chip stealing helper optional.