Sue's Two-Chocolate Chip Cookies

Sue's Two-Chocolate Chip Cookies

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"This chocolate chip has white and semi-sweet chocolate chips. It will become your favorite chocolate chip cookie recipe yet!"
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servings 203 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands.
  3. Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. I always like to take my cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.


  1. 90 Ratings

Most helpful positive review

The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good rec...

Most helpful critical review

Following other reviewers' recommendations, I used 1/2 c butter flavored shortening and 1/2 c unsalted butter. I also lessened the sugars to 1/4 c white and 1/2 c brown. It was okay!

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The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good rec...

These cookies are fantastic... when made right. For other cookie novices out there, here's what I learned! 1) Oxided butter tastes bad. If it's badly yellowed on the outside, don't use it o...

I use this recipe as a base for what have become my favorite cookies! I've changed just a few things, because I still never use shortening at home :)... 1/2 cup butter and 1/4 cup vegetable oil ...

best cookies ever!..that was my kids, and I've made lots of good cookies!! I changed things a bit according to the ingredients I had on hand..I used 1/2 cup of shortening and 1/2 cup of marj, I...

WOW.. these are really great! Will have to make another batch before the kids come home. Read the reviews, and followed recipe as written. Big,firm cookies, chewy on the inside. Will make again.

This is BY FAR the BEST chocolate chip cookie recipe I have ever tried!!! It even tops my sister's 'Secret Chocolate Chip Cookie Recipe'! I only used chocolate chips because I didn't have any ...

This cookie was very good! My daughter made them the very first time and I thought that she was a very good cook. But when she told me that she got the recipe off of then I knew t...

I loved this recipe however altered it quite a bit...I guess in the end it was no longer the same recipe at all.

I used 1/2 margarine, 1/2 shortening and peanut butter chips instead of the white chocolate chips (because that's what I had on hand) and they were still delicious. I've finally found the crispy...

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