Chocolate Chip Cookies
These rich, chewy chocolate chip cookies are a true crowd-pleaser—crispy on the edges, soft in the middle, and packed with chocolatey goodness. The cornstarch slurry adds a tender, bakery-style texture without eggs.
Equipment
- Electric mixer or mixing bowl
- Two medium mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cookie sheet
- Cooling rack
Ingredients
- 2 cups shortening
- 1 cup brown sugar
- 1½ cups white sugar
- 3 tbsp cornstarch
- 6 tbsp water
- 3 cups all-purpose flour
- 1¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tbsp vanilla extract
- 1 tsp butter flavor optional
- 3 cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add the shortening, brown sugar, and white sugar. Mix using a hand mixer or stand mixer until the mixture is creamy and smooth.
- In a separate small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved, forming a slurry. Add this to the sugar mixture and mix until incorporated.
- Add all the remaining ingredients except the flour and chocolate chips to the bowl—baking soda, baking powder, salt, vanilla extract, and butter flavor (if using). Mix well.
- Gradually add the flour, one cup at a time, mixing between each addition until a smooth dough forms.
- Once the dough has fully come together, turn off the mixer. Add the chocolate chips and gently fold them into the dough by hand using a spatula or clean hands.
- Preheat your oven to 310ºF (155ºC). Lightly grease a cookie sheet with vegetable oil or line with parchment paper.
- Scoop out about 2 oz of dough (around 2 tablespoons) and roll into a ball. Place the dough balls 1 inch apart on the prepared cookie sheet.
- Bake for 10–12 minutes or until the edges are lightly golden. Cookies may look slightly underbaked in the center—that's perfect for a soft texture.
- Remove from oven and let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. Allow them to cool completely for about 30 minutes before serving.
Notes
No eggs needed! This recipe uses a cornstarch-water mixture as an egg substitute—great for egg-free baking.
Customize it: Add chopped nuts, white chocolate, or a sprinkle of flaky salt for extra flair.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for longer shelf life.