Chocolate Chip Cookies I Recipe -
Chocolate Chip Cookies I Recipe
  • READY IN 23 mins

Chocolate Chip Cookies I

Recipe by  

"My mother says this is the original chocolate chip cookie recipe passed down from my grandmother. For bars just press the dough into a jelly roll pan and bake. This recipe makes a very small batch. I triple the recipe and use 1/2 cup margarine and 1 cup shortening instead of all shortening. It seems to make a softer cookie."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    23 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together shortening, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 minutes in the preheated oven, until the edges are light brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2002

Excellent cookies! The original contributor is right; substitute some margarine for part of the shortening. Our family also thought it needed a lot more vanilla; I'd triple what it calls for. But the cookies were fantastic, and definitely a big hit!

Most Helpful Critical Review
Sep 25, 2002

These cookies turned out a little less soft than I'd hoped- but the flavor is delicious!!!

Jun 09, 2003

Tasted great. Yet cookie was flat. Any tips on how to remedy that?

Dec 19, 2002

This is without a doubt the best chocolate chip cookie recipe. I've been freezing the dough in cookie-size balls, flash freezing them, putting them in freezer bags and giving them as extra treats to my friends when they have new babies. I'm not sure if any of the dough has actually gotten baked, or if it all got eaten straight out of the freezer. YUMMY!

Apr 12, 2005

I made these for a group of teenage girls who all said that these were great. My friend who helped me make them even wanted this recipe to replace here usual recipe. I thought they were pretty good. But unfortunatly I really like a more buttery falvored cookie than these were. I did use butter flavored crisco but it didn't take the lack of butter away. These cookies are nice and soft. I do like having more brown sugar than white sugar, I like the flavor better. When I make these again I will probably modify it a bit and add both shortening and butter (only a 1/3 or 1/4 of what it calls for will be butter until I find the right mix for me) this will hopefully give me the butter flavor I like and still keep them softness that I also like. I have now made it with regular crisco, the flavor isn't all that. Plus make sure the crisco hasn't be sitting around the house too long, that will make the flavor even worse!!!

Jul 14, 2003

Quick and easy recipe w/ excellent result! I substituted half of shortening w/ butter, and added slightly more vanilla. My husband and son loves them.

Sep 25, 2002

I made these cookies a few weeks ago & used almonds instead of walnuts & a 1/4 tsp. of almond extract I added also & they were so awesome ! I have never made such a easy & versatile cookie to make

Sep 25, 2002

These are the BEST chocolate chip cookies and very easy.


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  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 63.3 g
  • 20%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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