This is the recipe my grandma always used for her famous chocolate chips cookies. I have so many memories of walking into her house with the smell of these cookies in the air, and the table covered with batches already cooling. Nothing could compare to one of her warm, just baked cookies!
My grandma would bake her cookies a little longer than I do today. She preferred more of a crunch throughout the cookie instead of a softer center. I’ve written this recipe so that it is a balance of crunch around the edges and softer in the middle. Adjust the time in the oven to your liking – a minute or two longer than the time I’ve suggested will result in an even brown color across the cookie and her traditional crunchy texture.
Start by creaming together the butter and shortening on a low-medium speed using your stand mixer or hand mixer. The mixture is ready for the eggs and vanilla when it appears light in color, smooth and creamy. Add the eggs and vanilla, and mix again. Combine flour, salt, and baking soda, and add to mixture on low speed.
Here is the cookie dough, looking pretty sad without the chocolate chips and sprinkles! One last step before we turn this dough into cookie dough balls. Add the chocolate chips and about 1/4 cup sprinkles, on low speed to avoid breaking the chips and sprinkles.
Now it’s time to scoop. I like to use a scoop to portion the dough into balls. I highly recommend this scoop – I use it all the time! It is also great for mini muffins and mini cupcakes. If desired, dip the top of the ball into a bowl of sprinkles to get a few more sprinkles popping through.
Place each ball on a non-stick baking sheet. I have started lining my sheets with a silicone non-stick mat (like this one). This ensures that your hard work doesn’t get left on the pan! Bake for approximately 11-13 minutes at 350 degrees.
I prefer the edges to be lightly browned with a light colored center. If you like them crispier, baking another minute or two longer. Let the cookies cool on a wire rack. Or, cool them how my Grandma did – cut a paper bag so that it lays flat on the counter. Place it so that the text on the grocery bag is against your counter and the inside of the bag is now upright on the counter. Place the cookies on the paper bag to cool. Enjoy!
Grandma's Chocolate Chip Cookies (with sprinkles!)
Difficulty: Beginner15
minutes12
minutes1
hour15
minutesThis is the recipe my grandma always used for her famous chocolate chips cookies. I have so many memories of walking into her house with the smell of these cookies in the air, and the table covered with batches already cooling. Nothing can compare to one of her warm, just baked cookies!
My grandma would bake her cookies a little longer than I do today. She preferred more of a crunch throughout the cookie instead of a softer center. I've written this recipe so that it is a balance of crunch around the edges and softer in the middle. Adjust the time in the oven to your liking - a minute or two longer than the time I've suggested will result in an even brown color across the cookie and her traditional crunchy texture.
Ingredients
1/2 c. butter, softened
1/2 c. shortening
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 - 12 oz bag semi-sweet chocolate chips
Sprinkles
Directions
- Preheat your oven to 350 degrees. You will need two non-stick baking pans for the cookies.
- Using a stand mixer or hand mixer, cream the shortening and butter for a minute or two, until the mixture is light colored, smooth, and creamy. Add each of the sugars and mix again. Add the eggs and vanilla and mix a third time.
- Add the flour, salt and baking powder. Mix on the lowest speed to combine.
- Add the chocolate chips and approx. 1/4 cup sprinkles. Mix on the lowest speed to combine.
- Use a dough scooper or your hands to make cookie dough balls that are approximately 1.5" (about the size of a ping pong ball). Arrange them about 2-3" apart on the baking sheet.
Optional: Before placing the dough on the baking ship, dip and press the top of the cookie dough ball in a small bowl filled with sprinkles to ensure some sprinkles are fully visible on the top of the cookie once baked. - Bake for 11-13 minutes. The edges will appear browned but the middle of the cookie will still be a light color.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack or paper bag to cool completely.
Notes
- These cookies freeze well once baked, if stored in freezer-safe container or plastic bag.
- If the cookies are spreading too thin during baking, add an additional 1/4. cup flour. You could also refrigerate the dough for an hour and then continue baking the cookies.
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