Chocolate Chip Cookies Recipe (Drop Cookies)
This chocolate chip cookies recipe follows the classic drop cookie style with slightly crisp edges and a softer center. The ingredients are straightforward; butter and vegetable shortening help the dough hold its shape while still spreading nicely. In the how to make steps, we’ll keep mixing gentle and space the scoops on the tray so they bake evenly.
Ingredients
1. For the dough
2. For easier baking
Step-by-Step Method
Preheat and line the tray
Heat the oven to 190°C / 375°F. Line a baking sheet with parchment so the cookies lift cleanly.
Cream fats and sugars
Mix butter, shortening, granulated sugar, and brown sugar for 2–3 minutes until the mixture looks creamy.
Add eggs and vanilla
Beat in the eggs one at a time. Stir in vanilla until everything is evenly combined.
Mix in dry ingredients
In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture in two additions and mix just until no dry flour remains.
Fold in chips and nuts
Stir in the chocolate chips. If using walnuts and pecans, fold them in gently so the dough stays tender.
Portion the dough
Drop walnut-sized scoops onto the tray, leaving space between each one since they will spread as they bake.
Bake
Bake for 8 minutes. Pull them out when the edges are lightly set; the centers can look a bit soft and will firm up as they cool.
Cool and serve
Let the cookies sit on the tray for 5 minutes, then move to a rack. Warm cookies stay softer; fully cooled cookies get a bit crisper.