Your Perfect Chocolate Chip Cookie Guide

Shortening or butter? Brown sugar or white sugar? We’ve tested it all!


If you’re anything like us, you’ve made this recipe a time or two, but we’ll tell you about them anyway. With this recipe – which uses softened butter, baking soda, and both brown and white sugar – the cookies come out moist and chewy on the center with a crisp bite around the edges. Many people love that chewy, crispy combo and the butter provides a whole lot of flavor. It’s an excellent cookie, full of flavor and texture.

In case you don’t have that ubiquitous yellow bag of morsels in your pantry, here is the control recipe:


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (1 12 oz package) semi-sweet chocolate chips


  • Preheat oven to 375°F.
  • In a small bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, beat together butter, sugars, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.
  • Drop by rounded tablespoon onto ungreased baking sheets (we lined ours with parchment paper) and bake until golden brown, about 9-11 minutes. Cool on sheets for 2 minutes, then remove to wire rack to cool completely.

Next: Does all that brown sugar really make a difference?