Sue's Two-Chocolate Chip Cookies

Sue's Two-Chocolate Chip Cookies

76 Reviews 12 Pics
Recipe by  Suzanne

“This chocolate chip has white and semi-sweet chocolate chips. It will become your favorite chocolate chip cookie recipe yet!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands.
  3. Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. I always like to take my cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.

Share It

Reviews (76)

Rate This Recipe


The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good recipe. I altered it a bit... here are my changes: 3/4 Butter, 1/2 White sugar, 3/4 lightly packed brown sugar, 1 Tbsp Vanilla and 2-1/2 Cups flour. I baked the cookies in a 350 oven for about 9-11 minutes.. depending on the size. REMEMBER.. if your cookies are flattening.. they need more flour. Whenever I make cookies.. I make 4 on a pan for the first bake time.. that way I can adjust the recipe if needed! Enjoy and thanks for the recipe! Lala



These cookies are fantastic... when made right. For other cookie novices out there, here's what I learned! 1) Oxided butter tastes bad. If it's badly yellowed on the outside, don't use it or your dough will taste bad. 2)The best tasting white chocolate chips contain cocoa butter and are really hard to find. 3)Cheap blenders overheat easily and metal silverware spoons bend easily. 4)You don't need to flatten the dough valls to get them to bake evenly -- if you roll the dough into balls or drop as rounded shapes, the cookies come out puffier and flatten less. 5)Undercooked cookies are as bad as overcooked cookies. Wait until you see the tops just starting to brown before taking the sheet out of the oven (9.5 minutes for me!). 6)Air bake, non-stick cookie sheets are worth the money - convenient and no burnt cookie bottoms.



I use this recipe as a base for what have become my favorite cookies! I've changed just a few things, because I still never use shortening at home :)... 1/2 cup butter and 1/4 cup vegetable oil (yep, I always try to cut on the fat!). And I also add 1/4 flour and 1/2 cup macaroon coconut to improve the consistency to my taste... I LOVE THEM!!

More Reviews

Similar Recipes

Soft Chocolate Chip Cookies II

Soft Chocolate Chip Cookies II

Never Fail Chocolate Chip Cookies

Never Fail Chocolate Chip Cookies

Chocolate Chip Cookies II

Chocolate Chip Cookies II

Mel's Magnificent Chocolate Chip Cookies

Mel's Magnificent Chocolate Chip Cookies

Chewy Jumbo Chocolate Chip Cookies

Chewy Jumbo Chocolate Chip Cookies

Chocolate Chip Cookies III

Chocolate Chip Cookies III


Amount Per Serving (30 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 24.5 g
  • 8%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Soft Chocolate Chip Cookies II


next recipe:

Chocolate Chip Cookies III