The Yummiest, Softest Chocolate Chip Cookies

These chocolate chip cookies are what started my baking journey many moons ago. I have such fond memories of helping my mom in the kitchen as she made them (she is practically famous where I come from for making the best cookies). This is also where I developed my love for licking dough from the beaters (and perhaps taking out a handful of it and eating it like an apple). I licked one beater while my sister licked the other, and Mom would lick the spatula. I honestly wouldn’t be surprised (nor concerned!) if I have cookie dough running through my veins. 

Several years ago, I was so excited to bake these for my then-boyfriend, now-husband for the first time. I giddily pranced over to him to pop some dough into is mouth. HE WAS REPULSED. AND DIDN’T EAT IT! Can you imagine? This, of course, repulsed ME, and raised a red flag. I really liked him, though, and put my blinders on and convinced myself that it is for the better. More dough for me!

My inner dialogue has gone back-and-forth on whether or not I want to raise my children to lick the beaters. On one hand, the addiction will surely follow them into adulthood and they will not be able to bake anything without eating way too much dough or batter from the bowl (I speak from experience). On the other hand, however… We will make amazing and lasting memories together like we did in my mom’s kitchen when I was a kid!

Okay, it’s settled… my kids will be cookie dough kids (don’t tell my husband)!

You will notice that the recipe uses shortening instead of butter (controversial, I know). This is mainly for consistent consistency. I have tested the recipe a couple of times using butter. The dough tasted divine. I mean, duh. Butter? Good. Dough? Good. The consistency of the baked cookies, however, just wasn’t right. Butter can be finicky in baking, and can make cookies spread too thin. Shortening helps give you a tall and full cookie. Whether you use regular or butter-flavored shortening, it will be sure to deliver great (and delicious) results.

As it often goes, the bake on these can vary widely based on different ovens. I could personally NEVER serve a crunchy cookie (we are a soft and chewy kind of family!), so I watch the cookies and wait until the edges are just slightly golden-brown and just set in the middle. For my oven, this is about seven minutes. The cookies continue to bake while they rest on the pan out of the oven, and then set completely after resting for a bit on some wax or parchment paper. You might have to swat a few hands away after your family and friends (rightfully) swarm your cookies when you take them out of the oven! This is not a serve-it-while-it’s-hot kind of cookie, as they will fall apart if you try to pick them up. Once they’re set (and this doesn’t take too long, don’t worry!) the rest will be history, and you will soon be praised for making the yummiest, softest chocolate chip cookies!

Storing and Making Ahead

I have excellent news, friends: these cookies are perfect for making ahead of time or freezing. The cookies can be stored in an airtight container on the counter for up to a week (I can guarantee they will not be around that long!). I personally like to make a double batch, so I can freeze individual cookie dough balls and have them ready when I have unexpected company over. I set the dough balls out onto a cookie sheet as the oven preheats, and it takes maybe an extra minute for them to bake since they’re cold.

Another make-ahead tip is to prepare your dough a day or two ahead of time. This actually enhances the flavor of the cookies, and makes the dough firmer so that they won’t spread as much as they bake. It will be easier if you go ahead and pre-portion out the dough balls and refrigerate them on a cookie sheet; however, I usually just leave my dough in the mixing bowl, lay a sheet of cling wrap on top, and then cover bowl with some Press ‘n Seal. I don’t have any issues scooping the chilled dough out when it’s time to bake. As a toddler mama, I love breaking up the baking process into two days. Sometimes making a whole batch from start to finish can be a big feat with a needy little boy! Preparing the dough one day and baking it the next makes it a lot more do-able, and makes the cleanup a lot easier. Plus, if you know you’re having company over and have your dough already prepped, your house will smell of fresh-baked cookies, your kitchen will be clean, and your guests will think you’re a superstar!

Step-by-Step Instructions

It is important to not over-work the dough. Everything should be mixed on low-medium speed until just combined.

Step 1: Combine the shortening, vanilla, granulated sugar and brown sugar

Step 2: Add in one egg at a time, mixing after each addition, until just combined.

Step 3: Add in your dry ingredients in three separate additions, mixing each time until just combined. Scrape the bowl between additions.

Step 4: With a spatula, stir in your chocolate chips and optional pecans.

Step 5: With a cookie scoop, place balls of dough at least 1″ apart from each other on a baking sheet.

Step 6: Bake for about 7 minutes, or until you see the edges turning slightly brown and the center is barely set.

Step 7: Do not remove the cookies from the pan for at least five minutes. See how they continue to bake and set up?

Step 8: With a metal spatula, transfer the cookies from the baking sheet to wax paper on the counter to continue to cool.

Now it’s time to enjoy that tastiest chocolate chip cookies!

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