Nana’s Cookies: The Best Chocolate Chip Cookies with Shortening
There’s just something about baking homemade chocolate chip cookies that feels like a warm hug from childhood. In our family, my mother in law’s recipe is reigns supreme. She uses a combination of butter and shortening to make the best chocolate chip cookies that any of us have ever had. We affectionately refer to them as “Nana’s Cookies”.
Why This is the Best Chocolate Chip Cookie Recipe
I actually hesitated to share this recipe with the world as it’s kind of fun to have a secret cookie recipe that everyone loves. Whenever Nana asks what she can bring to a holiday, our family answer is always, “Just bring your cookies, Nana!”.
This is such a simple recipe, but it produces a perfect chocolate chip cookie every time.
These are definitely the kind of cookie that disappear within minutes of coming out of the oven, and here’s why:
- Perfect Texture: They have a slightly chewy center, but overall, these are a crispier cookie which makes them perfect for dipping in milk or coffee
- Simple Ingredients: Nothing fancy…just basic ingredients you likely have in your pantry at all times
- A Sweet Treat: With two kinds of sugar and milk chocolate chips, these are a sweeter cookie than some other recipes
- Great for Any Occasion: Perfect for lunchboxes, bake sales, holidays or just because.
Healthy Shortening Recommendation
I stopped cooking with shortening for a long time because it has such a bad reputation of being unhealthy for you. Shortening is traditionally made with highly processed hydrogenated oils or trans fats, which add shelf life to the product, but they can raise cholesterol levels and cause heart disease.
About a year ago, I discovered a brand called Spectrum Organic Products that has an All-Vegetable Organic Shortening. It is a better product for you than other brands like Crisco, because it is made from an organic palm oil, which is naturally cholesterol free and a good source of heart healthy monounsaturated fat.
It has no trans fats, is organic (meaning it is grown and treated without the use of harmful pesticides), non-GMO, gluten free, cholesterol free, vegan and kosher. Plus ingredients are sourced from environmentally sustainable farms, which is just another added bonus.
The other product that I have swapped for a healthier alternative is the chocolate chips. I was always a Nestle gal, which isn’t a bad product, but whenever I can switch to a non-GMO or organic version of something, I do!
Now I use these Guittard Milk Chocolate Baking Chips, and you can actually taste such a difference in quality. They are a large size chip, and have a creamy, smooth taste to them that’s lacking in other brands. They are non-GMO meaning they are made with ingredients that have NOT been genetically modified in any way.
They are also Fair Trade Certified which means the ingredients are purchased from farmers paying fair wadges and maintaining safe working conditions for their employees. Who doesn’t love that?
I know these cookies taste even better, while being better for you, with these two ingredient swaps, because the first time I made them this way, my teenage daughter said, “Why are these SO good today? This is the best batch you have ever made!”
Ingredients:
- shortening (I only use this organic brand)
- butter, softened
- white sugar
- brown sugar, packed
- vanilla extract
- egg
- flour
- baking soda
- salt
- milk chocolate chips (I like this brand)
Step-by-Step Instructions:
1. Preheat & Prep: Preheat your oven to 350°F and line a cookie sheet with parchment paper.
2. Cream the Sugar and Butter: In a large bowl, use a hand mixer or stand mixer on low speed to cream together the 1/2 cup shortening, 1/2 cup of softened butter, and 1 cup of white sugar. Mix until light and fluffy, then add 1/2 cup brown sugar and mix again. Add in 1 tsp vanilla and 1 egg. Mix until combined being sure to scrape down the sides of the bowl.
3. Mix the Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, 2 tsp baking soda, and1 tsp salt (Note, I use coarse salt. If using table salt, use a little less).
4. Mix Thoroughly: Gradually mix the flour mixture into the wet ingredients a little bit at a time. Use a rubber spatula or wooden spoon to scrape down the sides of bowl in between mixes to ensure all ingredients are well combined.
5. Add Chocolate Chips: Fold in 6-8 oz of milk chocolate chips (Note: we use milk chocolate chips, but you can use semi-sweet chocolate chips if you prefer).
6. Scoop: Use a cookie scoop or a spoon to drop cookie dough balls onto the baking sheet, spacing them about 2 inches apart. If your scoop doesn’t have any chocolate chips on top, go ahead and press a few extras into it. This way when the cookies bake, they will have visible chips right on top.
7. Bake: Bake for 12-15 minutes, or until the edges are golden brown.
8. Cool & Enjoy: Transfer cookies to a wire rack to cool before serving
Store leftovers in an airtight container for up to 1 week.
What to Serve with Cookies
The most classic way to serve these delicious cookies is with a cold glass of milk for dunking, but here are some other ideas as well:
- With a cup of coffee or hot cocoa
- Crumble cookies on top of a scoop of vanilla ice cream and a drizzle of fudge sauce for a cookie sundae
- Fresh fruit for a healthy balance
Can You Freeze Chocolate Chip Cookies?
Yes! There are two ways to freeze these…
- Freeze the Dough: Roll uncooked dough balls and place them on a baking sheet. Freeze until solid, then transfer to a reusable freezer bag or ziplock bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
- Freeze Baked Cookies: Store fully baked cookies in an airtight container like this or a plastic bag for up to 3 months. Let them thaw at room temperature before enjoying.
Why Are My Chocolate Chip Cookies Flat?
If your cookies are spreading too much while baking causing them to come out thin and flat, here are some important things to check:
- Did you use too much butter? All butter cookies are typically very flat. That’s why this recipe calls for half butter and half shortening to help hold shape.
- Did you measure correctly? Use a measuring cup to ensure accuracy, especially with all-purpose flour. Too little flour can make cookies flat.
- Did you use parchment paper? Lining baking sheet with parchment paper prevents spreading better than greased pans.
What to Do with Leftover Chocolate Chip Cookies
If you somehow have leftover cookies, here are some fun ideas:
- Make Ice Cream Sandwiches: Press softened ice cream between two cookies.
- Crush for Cheesecake Crust: Use cookie crumbs instead of graham crackers.
- Make a Cookie Milkshake: Blend cookies with milk and ice cream(sneak in vanilla Greek yogurt for a little extra protein).
- Crumble Over Yogurt: Make a parfait with berries and use cookies for a little crunch
Bonus Recipes
Looking for some other fun dessert ideas? Try these recipes…
White Chocolate Cherry Cookies
Sugar Cookie Strawberry Shortcake
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Nana’s Cookies: The Best Chocolate Chip Cookies with Shortening
Equipment
- 1 large bowl
- 1 stand mixer or hand mixer
- 1 spatula
- baking sheets
- parchment paper
- wire cooling rack
- medium cookie scoop
Ingredients
- ½ cup shortening (I only use this organic brand)
- ½ cup butter
- 1 cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 6 oz milk chocolate chips
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper for the best results.
- In a large bowl, use a hand mixer or stand mixer on low speed to cream together the 1/2 cup shortening, 1/2 cup of softened butter, and 1 cup of white sugar. Mix until light and fluffy, then add 1/2 cup brown sugar and mix again. Add in 1 tsp vanilla and 1 egg. Mix until combined being sure to scrape down the sides of the bowl.
- n a separate bowl, whisk together 2 cups of flour, 2 tsp baking soda, and1 tsp salt (Note, I use coarse salt. If using table salt, use a little less).
- Gradually mix the flour mixture into the wet ingredients a little bit at a time. Use a rubber spatula or wooden spoon to scrape down the sides of bowl in between mixes to ensure all ingredients are well combined.
- Fold in 6-8 oz of milk chocolate chips (Note: we use milk chocolate chips, but you can use semi-sweet chocolate chips if you prefer).
- Use a cookie scoop or a spoon to drop cookie dough balls onto the baking sheet, spacing them about 2 inches apart. If your scoop doesn't have any chocolate chips on top, go ahead and press a few extras into it. This way when the cookies bake, they will have visible chips right on top.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Transfer cookies to a wire rack to cool before serving
Notes
-
- Freeze the Dough: Roll uncooked dough balls and place them on a baking sheet. Freeze until solid, then transfer to a reusable freezer bag or ziplock bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
-
- Freeze Baked Cookies: Store fully baked cookies in an airtight container like this or a plastic bag for up to 3 months. Let them thaw at room temperature before enjoying.
