“Old World Chocolate Chip Cookies”

Recipe has been updated using bittersweet chocolate chips and baking powder is added as well. As the 4th of July weekend is coming soon, what better time to bake cookies with your kids.

Today, I’m sharing with you a recipe I’ve had since I was 13 years old, some 40 years ago. Crazy, right? Time just flies…This was the first cookie recipe I ever made. When I was in 8th grade it was a requirement that we take Home Economics. The first part of the class was about cooking and the first recipe was what I now call Old World Chocolate Chip Cookies.

Old World Chocolate Chip Cookies

Made with both shortening and butter, I have never changed a thing about them. This has always been my go-to recipe for a batter you can add a host of other ingredients from chopped nuts, coconut, mini M&M’s, and chocolate chunks instead of semi-sweet chocolate chips. I’ve let my imagination run wild with my Old World Chocolate Chip Cookies recipe and you can too.

They’re chewy and soft if baked only 10 minutes but if you like crispy cookies bake an additional 2 – 3 minutes. Fabulous either way…Your kids will love making these cookies on a rainy Saturday afternoon. The recipe can be easily doubled and frozen for snacks or school lunches at a later date. They never last long. Just ask my coworkers from my workplace. Happy Baking!!!

Old World Chocolate Chip Cookies

Old World Chocolate Chip Cookies

Old World Chocolate Chip Cookies

2/3 cup Crisco vegetable shortening

2/3 cup butter, softened (I use all salted butter and no shortening in update)

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

2 t. vanilla extract

3 1/2 cups all-purpose flour

1 t. baking soda

1/2 t. baking powder

1 t. salt

2 cups Ghirardelli semi-sweet chocolate chips (updated with bittersweet chocolate chips)

Preheat oven to 350 degrees. In a stand mixer, combine shortening, butter, sugars until creamy. Add eggs, one at a time with vanilla. Mix in remaining ingredients except chocolate chips until just combined. Remove mixing bowl from mixer and stir in chocolate chips. Drop by teaspoonfuls on ungreased cookie sheets, 2 inches apart. Bake about 10 – 12 minutes depending on your oven and size. (Update using 1/4 cup measure to form dough balls).

Note: Create your own variations by using chocolate chunks, nuts, coconut, mini-M&M’s, Heath bars, etc. For crunchier cookies bake an additional 2 minutes. Store in an airtight container or freeze for later.

Enjoy!