Ultimate Chocolate Chip Cookies
Total:
35 min
Active:
15 min
Yield:
3 dozen
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
3 dozen
Level:
Easy

Ingredients

Directions

This is the most requested cookie recipe of all time. Bake up a batch and see for yourself why everyone thinks these cookies are tops!

HEAT oven to 375 degrees F.

COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

VARIATIONS

BAR COOKIES

HEAT oven to 375 degrees F. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.

BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

LARGE ROUNDS

HEAT oven to 375F. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.

PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.

BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.

CHOCOLATE DRIZZLE OR DIP

DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.

DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Ultimate Deviled Eggs

Recipe courtesy of Nancy Fuller

The Ultimate Pork Crown Roast

Recipe courtesy of Tyler Florence

Chocolate Devils

Recipe courtesy of Ree Drummond

Chocolate-Dipped Strawberries

Recipe courtesy of Ina Garten

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Chocolate Caramel Crunch Pie

Recipe courtesy of Giada De Laurentiis

Towering Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.