Chocolate Chip Cookies

Nothing says, “Welcome Home” to me like the smell and taste of fresh-from-the-oven chocolate chip cookies!  While my husband prefers them a little on the crunchy side, my preference is the just slightly underdone, super soft, warm, melt in your mouth, I’ve got to have a glass of ice cold milk kind of goodness!  This morning, I made a batch for the students at school.  (The place where my husband preaches also has a school of preaching to train young men to be preachers.)  Since most of them are away from home and some are young single guys, I try to bake something yummy for them from time to time.  So this morning, I decided on cookies.  Frequently, I will whip up a batch or two of dough, form them into balls and freeze.  Then, I can have fresh, hot cookies in a matter of minutes!  This is the ultimate in convenience for unexpected company, kid’s friends that come over, or a late night craving!  My recipe isn’t anything unusual.  I think I may have gotten it from the Betty Crocker Cookbook years ago.  I’ve made hundreds of batches of cookies in my life.  Once you bake your own cookies, you’ll be hooked!


Chocolate Chip Cookies


  • 2/3 cup shortening
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (12-ounce) package semisweet chocolate chips



Preheat oven to 375 °F.

Mix thoroughly the shortening, butter, sugars, eggs, and vanilla.  Stir in remaining ingredients.  Drop dough by rounded teaspoonful onto un-greased baking sheet.  Bake 9 to 11 minutes or until lightly brown.  Cool slightly before removing from baking sheet.



  1. brandon kingrey says:

    Great recipe Kim. Made these Sunday night for family dinner. All gone! Only change was that I used butter flavored Crisco instead of regular. Keep up the posts. Stay away from the healthy stuff, it leaves a bad taste in my mouth!!

    • Kim says:

      The original recipe says 7 dozen, though I think I make mine larger and get fewer. I’ve never really counted how many. I always make a whole recipe and then just bake how many I want and freeze the rest for a later time.

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