This is the BEST farmhouse chocolate chip cookie recipe! If you want a great cookie, be sure to use real butter.
The milk chocolate and white chocolate chips and butter flavored shortening really put this recipe over the top as a crumbly and memorable treat.
Farmhouse Double Chocolate Chip Cookies
A trick that my family uses when craving these cookies is that we like to make a big batch and only bake part of it. We make the rest of the dough into balls using a cookie scoop and put them in freezer bags in the freezer.
The balls of frozen cookie dough are super easy to bake! When we want fresh baked cookies we just grab however many balls of dough we want, set them on a cookie sheet and pop them in the oven. Frozen dough only takes a minute or two longer to bake and the result is just as delicious!
I grew up on a farm and I’m blessed to have a mom that is a great cook and willing shares those skills with our family. She still makes great meals and great cookies like these Chocolate Chip Oatmeal Cookies. These are the kind of cookies that someone who really knows how to bake makes! Her cookie recipes are the ones that you look forward to finding a fresh batch of sitting out on the farmhouse table.
Since we milked cows butter is the rule for taste and quality when baking. I can really notice a difference in the texture of the cookie when using butter and shortening. It makes a silky feel and is the sign of farm fresh quality. Using the right baking sheet makes a difference and helps keep the high-quality texture in each cookie. I like a stoneware sheet like this that holds in the heat longer.
How to Make Soft Chocolate Chip Cookies
- Preheat oven to 375º F.
- Cream butter, shortening, granulated sugar and brown sugar in mixer.
- Add eggs and vanilla and mix well.
- Mix flour, baking soda, and salt; add to creamed mixture.
- Stir in chips on low so that the chips don’t get broken, or stir by hand.
- Make dough into balls or drop onto ungreased cookie sheets.
- Bake for 6 to 8 minutes.
Tips for Making Perfect Chocolate Chip Cookies
- Using the blender on medium or high speed with chips in the dough may cause chips to break, use low speed or stir in by hand to avoid this problem
- Perfect chocolate chip cookies use real butter, margarine will change the texture of the cookie
- Freeze extra dough in shaped cookie balls so that fresh baked cookies are always a few minutes away
- Frozen dough only takes a minute or two longer to bake
- Remove from oven when cookies are still slightly gooey in the center
- Remove from oven just before the edges begin to brown for a super soft cookie – this skill takes practice, but it’s worth it!
- Allow cookies to rest 5 to 10 minutes on the baking sheet and then move to cooking racks
- Enjoy cookies warm and with a glass of milk
Tips for Making Chocolate Chip Cookies
- Using the blender on medium or high speed with chips in the dough may cause chips to break, use low speed or stir in by hand to avoid this problem
- Perfect chocolate chip cookies use real butter, margarine will change the texture of the cookie
- Freeze extra dough in shaped cookie balls so that fresh baked cookies are always a few minutes away
- Frozen dough only takes a minute or two longer to bake
- Remove from oven when cookies are still slightly gooey in the center
- Remove from oven just before the edges begin to brown for a super soft cookie – this skill takes practice, but it’s worth it!
- Allow cookies to rest 5 to 10 minutes on the baking sheet and then move to cooking racks
- Enjoy cookies warm and with a glass of milk
Other Farmhouse Style Cookies:
- No-Bake Peanut Butter Cookies
- Almond Bark Specials
- Pay Day Crunch
- Butterscotch Refrigerator Cookies
- Chocolate and Peanut Butter Bar Cookies
- Easy Cowboy Cookie Bars
- White Chocolate Cranberry Oatmeal Cookies
- Best Chocolate Chip Cookies {Farmhouse Style}
- Best Sour Cream Cut-Out Cookies
- Bar Cookie Recipe
We hope you enjoy these cookies as much as we do!
Printable Recipe for Absolute Best Chocolate Chip Cookies
The Best Chocolate Chip Cookies
Ingredients
- 2/3 cup butter
- 2/3 cup butter flavored shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp real vanilla
- 3 1/2 – 4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 12 oz milk chocolate chips
- 12 oz white chocolate chips
Instructions
- Preheat oven to 375 degrees F. Cream butter, shortening, granulated sugar and brown sugar in mixer.
- Add eggs and vanilla. Mix until well blended.
- Mix flour, baking soda, and salt. Add to creamed mixture.
- Stir in chips on low so that the chips don't get broken, or stir by hand.
- Make dough into balls or drop onto ungreased cookie sheets.
- Bake at 375° F for 6 to 8 minutes, depending on type of cookie sheet. Remove from oven when cookies are still slightly gooey in the center. Place of cooling racks. Enjoy warm and with a glass of milk 🙂
Notes
- Using the blender on medium or high speed with chips in the dough may cause chips to break, use low speed or stir in by hand to avoid this problem
- Perfect chocolate chip cookies use real butter, margarine will change the texture of the cookie
- Freeze extra dough in shaped cookie balls so that fresh baked cookies are always a few minutes away
- Frozen dough only takes a minute or two longer to bake
- Remove from oven when cookies are still slightly gooey in the center
- Remove from oven just before the edges begin to brown for a super soft cookie – this skill takes practice, but it’s worth it!
- Allow cookies to rest 5 to 10 minutes on the baking sheet and then move to cooking racks
- Enjoy cookies warm and with a glass of milk
Equipment
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Is there an option for omitting the shortening or substituting? Snowed in and out of shortening ♀️
Hey there! I haven’t tested it because the butter flavored shortening really gives these cookies a wonderful taste and texture, but I would be curious to know how regular butter works. Please let me know if you give it a try! We’re getting ice right now and supposed to get a bunch of snow in the night. Hope you stay safe and warm and get to enjoy some delicious cookies!
This recipe really does produce the best cookies! High recommend it! They are delicious!
How do you determine the correct amount of flour?
Great question! I start with the lowest amount and mix it in. If the dough is too sticky to drop onto the cookie sheet I add 1/4 cup more and repeat as needed until the maximum amount of flour has been added. I hope this recipe turns out great for you!