Classic Soft & Chewy Chocolate Chip Cookies

These classic chocolate chip cookies are everything a homemade cookie should be: soft and tender in the center, lightly crisp around the edges, and packed with rich chocolate in every bite. This recipe is inspired by the nostalgic cookies many of us grew up with, but it has been carefully adjusted to deliver a better texture that stays soft for days.

The secret lies in using a combination of butter and vegetable shortening. Butter brings rich flavor, while shortening helps the cookies hold their shape and keeps them thick and pillowy instead of flat. The result is a perfectly balanced cookie with a bakery-style look and an irresistible homemade taste.

These cookies are easy to prepare, require simple pantry ingredients, and are ideal for family baking, special occasions, or whenever a chocolate craving hits.

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable shortening
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1¾ cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, vegetable shortening, granulated sugar, and brown sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Do not overmix.
Fold in the chocolate chips and nuts, if using, making sure they are evenly distributed throughout the dough.
Scoop the dough into portions of about 1½ tablespoons each and roll gently into balls. Place them on the prepared baking sheets, spacing them a few inches apart.
Bake for 11–13 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Baking Tips for Perfect Cookies

For extra thick cookies, chill the dough for 1–2 hours before baking.
Slightly underbaking ensures a soft center once the cookies cool.
Use room-temperature ingredients for smoother mixing and better texture.

Storage and Freezing

Store baked cookies in an airtight container at room temperature for up to five days. To enjoy a warm cookie, heat briefly in the microwave for a few seconds.

The dough can also be frozen for up to three months. Scoop the dough into balls before freezing, then bake directly from frozen, adding 1–2 minutes to the baking time.

Variations and Add-Ins

This recipe is very flexible and works well with different mix-ins. You can substitute part of the chocolate chips with white chocolate, dark chocolate chunks, or flavored baking chips. Candy pieces or dried fruit can also be added for a fun twist.