Guilty Chocolate Chip Cookies

Guilty Chocolate Chip Cookies

Blake Long 0

"These are my own special cookies that are so good, you'll have to make a batch every day!"

Ingredients 17 m {{adjustedServings}} servings 464 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
  3. Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!
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Reviews 13

  1. 15 Ratings

Kim T.

These cookies are fabulous. If you don't want to print out the recipe, just take it off the package of shortening.


These turned out great. I used a cup of real butter instead of shortening and I didn't have enough semi-sweet chips so I used half semi-sweet and half milk chocolate chips. My brown sugar was really old but even with the added brown sugar "rocks", the cookies tasted great.


These cookies were really quite tasty. I somehow didn't have any vanilla (I know, how does a person run out??) so I substituted about 1 T of peanut butter to give some sort of flavoring to the cookies. The end result was a very soft and puffy chocolate chip cookie with a very nice hint of peanut butter.