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".
Equipment
- 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.
- 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).
- 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
Store leftovers in an airtight container for up to 1 week.
Make a double batch and freeze some for later using one of these methods:
-
- 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.
Nutrition
Serving: 1cookieCalories: 132kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 11mgSodium: 149mgPotassium: 28mgFiber: 0.2gSugar: 11gVitamin A: 85IUCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!
