1 Dozen Chocolate Chip Cookies

Cookies are the hardest dessert to scale down to size.  Between trying to halve eggs and butter that melts and spreads too much without exactly the right amount of flour to hold it together, it takes months of recipe testing to achieve a cookie that doesn’t taste like you monkeyed around with the ingredients.  I used to have an old version of chocolate chip cookies on my site that fell into this category.  They were good, not great, but good enough to dunk in milk.  I just wasn’t satisfied.  My dad requested a cookie that tastes like the ones you buy at the mall.  He’s pleased as punch with these cookies.  Just ask my mom, who’s made them twice a week ever since I sent the recipe to her.

If you ask me if you can make this recipe with all butter and no shortening, I’m going to ask you to slap your mama.  Cookies need shortening.  They crave it.  They need it for crispness, chewiness and fluff.

4.9 from 16 reviews
1 Dozen Chocolate Chip Cookies
Yields 1 dozen cookies.
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons shortening
  • ¼ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • ¾ teaspoon vanilla
  • ½ cup + 2 tablespoons flour
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon instant espresso powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅓ cup semi-sweet chocolate chips
  1. Preheat the oven to 375° and line a cookie sheet with parchment or a silicone mat.
  2. In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
  3. In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
  4. Stir in the chocolate chips. Make 12 dough balls (roll them in your hand), space them evenly on the cookie sheet and bake for 8-9 minutes.



  1. says

    Hmm weird I’ve never put shortening in cookies! I usually just follow the recipe on the bag which never calls for it but maybe this will make mine more tasty and have a better texture! I also love the idea of the size being scaled down, Jay will love these since he is a huge fan of chocolate chip cookies.

  2. says

    You are so funny! Yay shortening! It is a big help in the cookie department.

    When I saw your recipe was for a dozen I thought, “Well that’s scaled down to one because I can eat a dozen all by myself.” Did I just “say” that out loud? :)

    Hope you have a great weekend, Christina!

  3. says

    Goodmorning Tina from Texas!

    Over the years I have made cookies from butter and shortening both and do remember shortening being better suited for cookies. Sadly now that the kiddos moved on to college I have been lazy and bought the Pillsbury pull apart ones…lol I make about 2 each for hubby and I.

    However this post inspires me to get back to making them homemade !!

    Thanks for doing the math and research for us on this one: )

    Lisa in Texas

  4. says

    there aren’t a lot of goodies for which i’ll break out the shortening, but chocolate chip cookies are simply not the same without it. amen.

  5. Rosten says

    Wonderful! These are a perfect blend of chewy and crispy. I hadn’t realized how individual tastes vary though, because I proudly brought these to my sister and dad only to discover they prefer my regular recipe. :) At least my personal quest for the perfect chocolate chip cookie has ended, and let’s face it, since I’m single I’ll usually just be making them for myself anyway, so good thing it’s scaled down!

  6. K says

    i am obsessed with the “perfect” chocolate chip cookie so i will try these / i have an unopened can of Crisco / i also have lard / have you ever used lard in cookies ? i use it for pie crusts


  7. says

    1 dozen, how cool..scaling down cookies is hard..i have tried with horrible results!! thanks for doing all the leg work..i have a small can of crisco in my pantry perfect for this..thanks


  8. says

    I JUST pulled these out of the oven. They look amazing. The only problem: they are too hot to eat immediately :)


  9. says

    I found this recipe on Tasty Kitchen! I only had 1/2 cup of chocolate chips and needed to make cookies quickly, so these were absolutely perfect. Also, my boyfriend loves chocolate chip cookies and he went crazy over these…a winner in my book. Thank you!

  10. Jenny says

    I don’t normally keep shortening on hand so I used 2 tablespoons of peanut butter, then a little more. I left out the coffee and added cinnamon…..I love love these small batches! Thank you for all your hard work!

  11. Laura says

    Everyone is so shocked to see a cookie recipe that calls for shortening!! My brother and I grew up on the BEST Chocolate Chip Cookies that were made by our mom with….shortening. No butter. Just shortening. Even into our adult lives, these cookies are always requested and I would never make them any other way!! (no butter for me!)

  12. Maggie M says

    I made these last night for a coworker – I have a great Chocolate Chip Cookie recipe but I didn’t want to make more than a dozen and I knew these would be perfect! My standard recipe calls for both shortening and butter, so that was not unusual to me at all! Loved the addition of a bit of espresso powder. They turned out delicious – Hated to give any away! :)

  13. Josh says

    They’re good cookies! The only reason I gave them 4 stars was because it made an awful lot of mess for such few cookies, but then again I guess I knew what I was getting into! :)

    The espresso powder is good in them – if you want to know another recipe to use it in – look up “black magic cake”. My wife makes it all the time and it is one of the most ridiculously rich chocolate cakes ever.

  14. says

    I made these cookies twice and used 1/8 tsp of a vanilla Starbucks via packet instead of vanilla and espresso powder! Thanks for the great recipe!

  15. Fiona says

    These turned out so great – minimal dishes too, did not need to use the electric mixer and used two small mixing bowls. Thanks for sharing!

  16. Vicky S. says

    Came across the site when I was browsing for a small batch of cookies recipe…made them last night for my husband and we loved them! Then as an afterthought made them again this morning to go with a meal for a sick friend and now ended up with a third batch in the oven for my husband again (he claims it’s for the kids lol!)

  17. Jenn says

    Turned these into mint chocolate-chocolate chip cookies. Subbed 3T of flour for 3T of cocoa powder, added 3/4t of mint extract and an additional 1/4t of vanilla. Soooo awesome!!! The hubby loved them. We love the original recipe just as much!

  18. AMY L says

    I found a wonderful recipe for ccc that you MELT the butter instead of letting it soften, which I LOVE since when I’m in the mood for cookies, I want them NOW. Do you think I could do that with this recipe? I know in the past when I’ve tried to hurry the softening of butter in the microwave (I know a big no-no), the cookies turned out very flat & were near impossible to get off the cookie sheet.

    • says

      Hi there! Yeah, generally melted butter creates cookies that spread & darken too quickly, but you might be ok because of the shortening. I’m not sure, never tried it! If you do, let me know how it works :)

  19. AMY L says

    I used cream cheese instead of shortening. YUM! I nuked the butter on low, and kept a good eye. They did spread a bit, but I think it was because I used too much cream cheese. Thanks to my sil-pat it was ok though. All I can say is YUM!! Thanks 4 the recipe and I’m happy I found this site :)

  20. says

    This recipe is awesome! I used butter in place of the shortening and left out the expresso. I am so glad I found this website. Thank you.

  21. Kim says

    I’m an occupational therapist at a school for kids with autism, and I’m always looking for small batch recipes for working on cooking skills. These cookies turned out great, even in our tiny kitchen and toaster-style ovens! Thanks!

  22. Diana says

    I made a batch of these for company last weekend, using butter and no espresso. We all enjoyed them. A great recipe for single gals!

  23. cynthia says

    I love chocolate chip cookies! I can bake just about anything from scratch but cookies have always been my weakness. I’ve tried SO many recipes and my cookies always come out crapppy.

    Decided to try this one out and it was perfect. My family loves them as much as I do. Will be using this from now on. I was way too Excited.

    Thanks for The recipe!

  24. says

    Whenever I make cookies I just google it and use whatever recipe they give me. but THIS ONE, let me just say OH MY GOODNESS these are amazing!!! I used everything except for the espresso (not really a fan) and the texture of the batter came out thinner then peanut butter which I don’t know if I did it wrong, and the cookies came out wide (I probably did it wrong, haha) but OMG they turned out SOOOOOO good, the BEST cookies I have ever made! I will recommend this to others and I will save it for the future.

    SO good!! props!!

  25. Casey says

    We absolutely LOVE these. Now we have a new problem… how do I scale this to MORE cookies? I need to make them for some guests, and if I only make 12, I have a feeling I’ll have about 4 to share by them time they get them! Any suggestions for doubling/tripling the recipe without making 12 at a time? Thanks for another awesome recipe! :)

  26. Hannah M. says

    Thanks for the recipe! These actually turned out super-sweet, and after the first hour, they turned hard–not soft at all! I followed the recipe exactly, including cooking times and temps. Any advice for next time?

    • says

      Hi Hannah,
      Thanks for writing. You over-baked your cookies, sorry! Do you have a gas oven? When was the last time you checked the temperature on your oven? Also, don’t let the cookies cool on the sheet pan after baking, as they will continue to cook. The key is pulling them out slightly underdone, letting them rest 1 minute, then moving them to a cooling rack. I’ll update my recipe with clearer instructions so it doesn’t happen again.
      Also, check out the comments from people who made these successfully, sometimes they leave helpful tips! :)

  27. cookiecutter says

    These turned out great. I always use a little vegetable shortening with butter in cookies. These are even better if you let them sit in the fridge for a few hours to firm up the fats.

  28. janny226 says

    These are perfect. My husband and son and I descended on them before they even cooled down, and we had to forcibly stop my son (he’s 12) after #4.

  29. Bekah says

    We always save our bacon fat when we cook up bacon, and keep it in a metal can in the fridge. It’s a PERFECTLY AMAZING substitute for shortening in this recipe. Oh my word.

  30. Hannah M. says

    Thanks Christina! I have an electric oven, and the temperature control is iffy–I’ll certainly check it out!


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