There’s something magical about the smell of butter and chocolate chips baking together that instantly takes me back to my grandmother’s kitchen. I’ve been perfecting this old fashioned chocolate chip cookie recipe for years, and the secret is all in using quality Kerrygold butter and a touch of cinnamon that adds warmth without overpowering the chocolate. These cookies come out with crispy edges and chewy centers every single time, and I know they’ll become your new go-to recipe!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 24 cookies |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 20-24 g
- Fat: 94-104 g
- Carbohydrates: 290-310 g
Ingredients
For the dry mix:
- 1.5 cups flour (King Arthur all-purpose flour)
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
For the creamed mixture and mix-ins:
- 1/3 cup shortening
- 1/3 cup butter (Kerrygold unsalted recommended)
- 1/2 cup sugar
- 1/2 cup brown sugar (packed firmly)
- 1 egg (room temperature)
- 1.5 tsp vanilla extract
- 8 oz chocolate chips (Ghirardelli semi-sweet recommended)
- 1/2 cup nuts (chopped into 1/4-inch pieces)
Step 1: Prepare Mise en Place and Preheat Oven
- 1/2 cup nuts, chopped into 1/4-inch pieces
Preheat your oven to 375°F.
While it heats, chop your nuts into roughly 1/4-inch pieces and set aside.
Measure out all ingredients and ensure your egg is at room temperature—this helps it incorporate smoothly into the fat mixture, creating a better emulsion that leads to a more tender cookie.
Step 2: Mix Dry Ingredients
- 1.5 cups flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
In a small bowl, whisk together the flour, salt, baking soda, and cinnamon.
Whisking aerates the flour slightly and ensures the leavening agents are evenly distributed throughout, which promotes consistent rise and texture in every bite.
Step 3: Cream Fats and Sugars
- 1/3 cup shortening
- 1/3 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
In a separate large bowl, beat together the shortening, butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
This creaming step incorporates air into the fat, which helps the cookies rise slightly and develop a tender crumb.
The mixture should look noticeably lighter in color and texture.
Step 4: Incorporate Egg and Vanilla
- 1 egg
- 1.5 tsp vanilla extract
Add the room-temperature egg and vanilla extract to the creamed mixture and beat well for about 1 minute until fully combined.
The egg acts as a binder and adds richness, while the vanilla deepens the chocolate flavor.
I always scrape down the bowl to ensure no streaks of egg white remain unmixed.
Step 5: Combine Wet and Dry Ingredients, Then Add Mix-Ins
- dry ingredient mixture from Step 2
- 8 oz chocolate chips
- chopped nuts from Step 1
Add the dry ingredient mixture from Step 2 to the wet ingredients and stir until just combined—don't overmix, as this can develop too much gluten and make the cookies tough.
Fold in the chocolate chips and chopped nuts from Step 1 until evenly distributed.
Step 6: Shape and Bake Cookies
- cookie dough from Step 5
Drop rounded tablespoon-sized portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake for 7-10 minutes until the edges are set but the centers still look slightly underdone—they'll continue to cook from residual heat after removal.
For chewier cookies, I pull them out at 7 minutes; for crispier ones, aim for 9-10 minutes.
Step 7: Cool and Serve
Remove the baking sheet from the oven and let the cookies rest on the pan for 2-3 minutes—this allows them to firm up just enough to transfer without falling apart.
Use a spatula to transfer them to a wire cooling rack.
Once cooled to room temperature, they're ready to serve.
Mouthwatering Old Fashioned Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 375°F. While it heats, chop your nuts into roughly 1/4-inch pieces and set aside. Measure out all ingredients and ensure your egg is at room temperature—this helps it incorporate smoothly into the fat mixture, creating a better emulsion that leads to a more tender cookie.
- In a small bowl, whisk together the flour, salt, baking soda, and cinnamon. Whisking aerates the flour slightly and ensures the leavening agents are evenly distributed throughout, which promotes consistent rise and texture in every bite.
- In a separate large bowl, beat together the shortening, butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes. This creaming step incorporates air into the fat, which helps the cookies rise slightly and develop a tender crumb. The mixture should look noticeably lighter in color and texture.
- Add the room-temperature egg and vanilla extract to the creamed mixture and beat well for about 1 minute until fully combined. The egg acts as a binder and adds richness, while the vanilla deepens the chocolate flavor. I always scrape down the bowl to ensure no streaks of egg white remain unmixed.
- Add the dry ingredient mixture from Step 2 to the wet ingredients and stir until just combined—don't overmix, as this can develop too much gluten and make the cookies tough. Fold in the chocolate chips and chopped nuts from Step 1 until evenly distributed.
- Drop rounded tablespoon-sized portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 7-10 minutes until the edges are set but the centers still look slightly underdone—they'll continue to cook from residual heat after removal. For chewier cookies, I pull them out at 7 minutes; for crispier ones, aim for 9-10 minutes.
- Remove the baking sheet from the oven and let the cookies rest on the pan for 2-3 minutes—this allows them to firm up just enough to transfer without falling apart. Use a spatula to transfer them to a wire cooling rack. Once cooled to room temperature, they're ready to serve.