Ultimate Chocolate Chip Cookies Recipe - Allrecipes.com
Ultimate Chocolate Chip Cookies Recipe
  • READY IN 35 mins

Ultimate Chocolate Chip Cookies

Recipe by  

"With this versatile recipe, you can make chocolate chip drop cookies, bar cookies, large round cookies, or chocolate drizzled cookies."

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Ingredients Edit and Save

Original recipe makes 3 -dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
  4. 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.
  5. TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Kitchen-Friendly View


  • *3/4 cup Crisco® Butter Flavor All-Vegetable Shortening can be substituted for 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 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 375 degrees F. 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.

Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2010

Oh wow, this definitely is one of the "Ultimate Chocolate Chip Cookies"! These cookies are chocolatey, chewy on this inside and crispy on the outside - just perfect! The only thing I did differently was to use half white sugar and half brown sugar. I love the combination of chocolate and pecans! I always line my baking sheet with parchment paper to ensure a good baking experience. Be sure to have a tall glass of ice cold milk handy as you're gonna want to eat a bunch of these warm from the oven!

Most Helpful Critical Review
Dec 10, 2010

Use butter! These cookies look beautiful and have great texture but are lacking in the rich chocolate and vanilla flavor that you expect in a great chocolate chip cookie. They have a shortening aftertaste that lingers. The Hersheys and Toll House recipes on the chocolate chip packages are much better.

Dec 01, 2010

I LOVE this recipe - have fine-tuned just a little - substitute real butter for butter flavored Crisco, increase the flour to 2 1/4 cups (need more flour when using real butter), and use Girardelli Milk Chocolate Chips - BEST chocolate chip cookie recipe EVER!!!

Nov 30, 2010

These are hands down the best way to make a choc chip cookie. I do split the sugar. 3/4 C brown and 3/4 cup White but other than that, PERFECT!!!!!! Crisco makes a better cookie than butter.

Dec 02, 2010

This is a great recipe, but we did substitute the Crisco for Real Butter as we do not use hydrogenated oils. You can also substitute 1/2 portion lard and 1/2 portion butter in place of the Crisco for amazing results. You get the light flakiness and the butter flavor along with a bunch of Vitamin A & D.

Dec 01, 2010

These are the best chocolate chip cookies. You can also use other types of nuts and different flavored chips to change it up. I made these but didn't have butter flavored Crisco, so I substituted 1/4c butter and 1/2c regular Crisco and they turned out just fine.

Nov 24, 2010

Excellent. ****NOTES: do not over bake! Also a stick of criso is one cup. So 3/4 stick would be 3/4 cup out of a tub of crisco. The sticks are too expensive for me. Also, you must use butter flavored crisco, not regular. For an extra kick, add about 1/8 cup of molasses to the creamed mixture. FAB!

Nov 24, 2010

Even though I think there should be an alternate to the 3/4 stick of CRISCO® Butter All-Vegetable Shortening Sticks, the recipe is great and tastes fabulous! I love the how it's gooey on the inside and crunchy on the outside! It tastes sensational with a glass of cold milk! I absolutely love this recipe and I have never added a substitute for it! :)


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 96 mg
  • 4%

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

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