Beth's Chocolate Chip Cookies

Beth's Chocolate Chip Cookies

Beth Sigworth 0

"Chocolate Chip lovers beware! These irresistible cookies are my own recipe, and they are nice and thick, soft and chewy, and absolutely hard to resist!"

Ingredients 30 m {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
  3. Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!
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Reviews 674

  1. 793 Ratings


Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of the baker, the size and shape of the cookies, baking times, and imperfect oven temperatures to mention a few. Not to mention personal preferences...chewy or cakey, thick or thin, and on and on. I made this exactly as written, leaving some of the dough mounded, and flattening other batches slightly. The dough is just right...easy to work with. I found this dough will do whatever you want it to in terms of thickness. The cookies come out of the oven with pretty much the same shape they went in with. Having said that, I still found this a good, but just average cookie (three stars to me means average). A little on the thick side and not quite as flavorful as other recipes. I think if all butter were used it would take care of both issues. There are a lot of good chocolate chip recipes out there--my personal preference continues to be "Chewy Jumbo Chocolate Chip Cookies" on the Land o' Lakes website. Still, I would not discourage others from trying this recipe, as it just might be your favorite!


If I could have given this recipe no stars I would have. An earlier review referred to a "Golf Ball" analogy. They were being kind. The reason you need a lot of ice cold milk (as suggested in the final part of the recipe) is that you need a ton of milk to soften them up. Coming out of the oven they are hard (not crisp) on the outside and dry in the middle. As they cooled they just became hard all the way through. And yes I brought them out of the oven while they still looked light and undercooked.


Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choco chips can be 'plucked' from the dough without the dough sticking, then you're good to go). Tip: put rolled oats in a blender until flour-like if you can't find oat flour anywhere. Oat flour makes a chewier cookie, but don't substitute it measure for measure. My other chewy cookie secret: A teaspoon of regular MAYO. No, you can't taste it, and NO NO NO don't use Miracle Whip!!! THAT would be awful.