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Chocolate Chip Cookies

Categories: Cookies

Submitted by: Nathaniel Crawford - Terminatetor Kitchen

These chocolate chip cookies have plenty of chocolate and a great buttery aftertaste. Wash them down with a glass of milk or cup of coffee.


  • 2/3 c. butter softened
  • 2/3 c. shortening
  • 2 eggs
  • 1 c. brown sugar
  • 1 c. sugar
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 12 oz. semi sweet chocolate chips


Preheat the oven to 350 degrees F. In a stand mixer fitted with a hook attachment, beat together the brown sugar, granulated sugar, butter, and shortening until the mixture is incorporated and light in color. Add in the eggs and vanilla extract and mix until combined. 

Slowly add in the dry ingredients: flour, baking soda, and salt. Allow to mix on low at first, then gradually increase speed as the mixture begins to come together. Stir in the semi-sweet chocolate chips. 

Using a tablespoon, form the dough into little spherical drops (about 1 ½ tablespoons). Spread the dropped dough 2 inches apart. On a 9 x 13 cookie sheet, 12 drop doughs fit perfectly. Bake for 8-10 minutes or until the bottoms is a light golden brown color. Let cool slightly before serving.

Recipe yields 24-30 cookies. Recipe and photography by Nathaniel Crawford - Terminatetor Kitchen.