This cookie recipe is made shortening not butter and all-purpose flour, but these are ingredients to make them absolutely perfect in shape and flavor.
I have tried so many recipes over the last 40 years everyone always claims they’re the best but these have to be the best because I always go back to making this chocolate chip cookie recipe.
Chocolate chips are famous and there are hundreds of recipes on the internet, but if you want bakery-style cookies, these are the recipes you’re looking for.
I’ve been making this recipe since I was 11 years old and that was originally in a Baker’s General Foods free pamphlet, my favorite recipe ever since the 1970s.
If you are a cookie jar cookie lover, do try my family’s Everything Cookies, Chocolate Chip Shortbread recipe, Peanut Butter Cookie Recipe, and oatmeal cookies!
Scroll down to this easy recipe and give them a try!
Steps Making Old Fashioned Vintage Chocolate Chip Cookies
- preheat the oven to 375 degrees and line baking sheets with parchment paper or grease them lightly
- cream the sugars and the shortening together do not miss that step
- add the eggs, vanilla then the dry ingredients
- fold in the chips and nuts if using
- bake until edges are lightly browned
Other Cookies We Love
Homemade Do-it-Yourself Baking Substitutions
Shortbread Chocolate Chip Cookies
Cowboy Cookies
Shopping List for The Best Ever Vintage Chocolate Chip Cookie Recipe
- flour
- shortening
- eggs
- brown sugar
- granulated sugar
- baking soda
- vanilla
- milk chocolate chips or semi-sweet
- Optional: any kind of nuts coconut, chocolate chunks, peanut butter chips, chopped candy bars,
Tips
- Butter can be substituted which will be much softer cookies
- Bake on parchment paper or a Silpat mat
- Always preheat the oven
- Use shortening in this recipe for an old-fashioned bakery cookie
- Additions like chocolate chunks, candy bars, coconut, or sprinkles can be added
- Store these in an airtight container with wax paper between the cookies for freshness
- Always cream the two sugars with butter for at least 3 to 4 minutes
- Try using almond or coconut extract instead of vanilla for a different-flavored cookie
- Remember to experiment with the style you like cooking longer or shorter times, flatten with the palm of your hand for thinner cookies
- use an ice cream scoop for same-size uniform cookies
- For fat cookies leave them round and high for thin flatten them with the palm of your hand
- SEE PHOTO BELOWÂ
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Best Chocolate Chips Claim to Fame
These crunchy chocolate chip cookies are totally different than the usual butter-based cookies and we only used shortening in the bakery, it makes a huge difference in texture.
The flour was not 100% all-purpose and it needs no sifting.
With our tips and tricks and step-by-step, our simple recipe is a vintage style and one of the best-tasting chocolate chip cookies on the planet.
These cookies are a definite must-try recipe and you’ll be hooked on the first bite.
The only thing you should never change if you want an authentic 1970s-style cookie is substituting butter for the shortening, it really makes a big texture difference and will look bakery-style!
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American
Yield: 36
Author: Claudia Lamascolo
Best Ever Chocolate Chip Cookies
This is the ultimate chocolate chip cookie either thick and crunchy inside or thin and super crispy, just bake them longer!
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Ingredients
- 1 /2 cup shortening (lard)
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 cup unsifted AP flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup milk, semi-sweet or dark chocolate chips
- 1/2 cup walnut halves coarsely chopped (nuts are optional and any kind you prefer is fine)
Instructions
- Preheat the oven to 375 degrees.
- Line cookies sheets with parchment paper.
- Using an industrial mixer add the shortening with both sugars and beat on high speed until light and fluffy around 3 to 4 minutes.
- Add the eggs and mix to blend.
- Stir in the flours, salt, baking soda, and vanilla and mix until all is evenly blended.
- Fold in the chips and nuts.
- Drop on the cookie sheet with a medium-sized ice cream scoop.
- Press them down lightly for thin crispy cookies.
- For thick chewy cookies leave in rounds and do not flatten.
- Bake in the preheated oven of 375 degrees.
- Bake for 12 minutes, or just until the edges are browned.
- The cookies should be lightly browned on top.
- Cool then place on wax paper or a wire cookie rack to cool.
Notes
Tips
- Bake on parchment paper or Silpat mat
- Always preheat the oven
- Use softened butter never margarine
- Additions like chocolate chunks, candy bars, coconut, or sprinkles can be added
- Store these in an airtight container with wax paper between the cookies for freshness
- Always cream the two sugars with butter for at least 3 to 4 minutes
- Try using almond or coconut extract instead of vanilla for a different flavored cookie
- The cornstarch keeps them in the shape whether round or high and so easy to mold
- Remember to experiment with the style you like cooking longer or shorter times, flatten with the palm of your hand for thinner cookies
- use an ice cream scoop for same size uniform cookies
Nutrition Facts
Sodium (milligrams)
55.39 mg
Cholesterol (grams)
4.6 mg
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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Favorite Cookies Recipes to Try
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2024.
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