the perfect chocolate chip cookie.

guys, ive been on a serious baking kick lately. cookies and cakes and breads, oh my! my little oven has been working hard (as has the zipper to my pants.)

ive made chocolate chip cookies in the past, but i was never thrilled with the way they came out. and while i try and bake most things from scratch- the break and bake chocolate chip cookies you can find at the grocery store taste pretty darn good so i never really bothered finding a recipe i liked more… and then i stumbled upon this one. with 155 five star reviews, i knew i had to give it a try!

i made a few small changes the second time i made them and boy do they taste good. its hard to stop at just one… or two… they are crunchy around the edges but are still a little soft/chewy in the middle- best of both worlds! i hope you enjoy them as much as i do!



  • 2 1/2 cups all-purpose flour (or 300g- i like weighing my flour!)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick of butter, at room temperature
  • 1/2 cup of shortening (1/2 a stick if you buy that kind)
  • 3/4 cup of firmly packed dark brown sugar
  • 3/4 cup of white granulated sugar
  • 2 tsp. vanilla
  • 2 large eggs
  • 12 oz. package of semi-sweet chocolate chips*

(*I’ve made these with regular chips, chunks, and mini chips- and the mini chips are by far my favorite to use!)


  • Mix flour, baking soda and salt in a small bowl
  • In a large bowl, beat butter and shortening until creamy
  • Add sugar and vanilla and beat with a mixer until well blended
  • Beat in eggs, one at a time, mixing well
  • Add in the flour mixture and beat slowly to incorporate, then beat to blend well
  • Stir in your chocolate chippers (and sneak a few, for quality control of course 😉 )
  • Cover bowl with plastic wrap and refrigerate for at least 30 minutes (I found the longer I let chill the better the cookies came out!)
  • Preheat oven to 375 degrees and line a cookie tray with parchment paper
  • Use a tablespoon to scoop out the dough and roll into balls (you can make bigger cookies if youd like- i just like the mini ones!) keep the balls about two inches apart from each other.
  • Bake for 8 minutes or until the edges of the cookies are turning brown- the center will still look a little pale! dont worry- they will brown up a bit more as the cool.
  • Cool on the pan for two minutes and then move to a wire rack to cool (or pour yourself a glass of milk and dig in!)

This makes about 6 dozen mini cookies.



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