Thick Chocolate Chip Cookies

Honey and Butter Chocolate Chip Cookies


I’ve come to the conclusion that the perfect chocolate chip cookie does not exist.

Some like chewy, some like thick, some thin, crispy, moist- the list goes on. This particular cookie has a light crisp outside due to the blend of butter and shortening. It keeps quite well at room temperature, retaining its moist insides and all its flavor. It’s a bit thicker than most cookies, but that’s part of its charm.

Chocolate Chip Cookies
courtesy allrecipes
2/3 cup butter flavored shortening (5.3 oz)
2/3 cup butter-softened (5.3 oz)
1 cup white sugar
1 cup light brown sugar, packed
2 eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans or other nuts

Preheat oven to 375 degrees.

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 the pecans and chocolate chips.  Using a large cookie scoop,  scoop dough onto a silpat lined cookie sheet.

Bake 14-16 minutes in the preheated oven, or until the centers are set.  Don’t overbake.  Cool 5 minutes before removing cookies to cooling rack.


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  • Reply
    October 27, 2015 at 5:15 pm

    Hi Para i familiaku,If you like cooekis, then try this. It’s really ez & good!Hi Anonymous,This recipe is really ez. Actually, when I went to attend my baking course, we were taught that washing is part & parcel of baking. Many people are just put off by washing, while I’m not. I do admit that I have a helper, but most of time, I did everything by myself, including washing, excluding keeping! Hahaha…That I have to qualify.For me, I usually keep all those common ingredients together – sugar, flour, eggs etc around the same place. My things are kept all over the place, but the good thing is, I know where to find what (though I have like hundreds of stuff around). I prepare all my ingredients, weigh them all before starting on my creaming/mixing. I also get my trays, baking paper, oven all ready before I start. So when I start, it’s like a production worker, one after another. From creaming to dropping all the batter on the trays, took about 25mins or less. Weighing and preparing took about 15mins, then it’s into the oven to bake. I only preheat my oven when I’m half way through dropping my batter. So that my oven dun get heated for too long.Sometimes, the oven waited too long for the pans. Other times, it was just nice.I hope that will encourage you to bake. After that, it’s washing. So to include washing, it’ll take about an hour or slightly more? Enjoy your baking, washing is part of baking. The interesting thing about baking, to me, is the process. The final product is a bonus!

  • Reply
    December 15, 2010 at 11:35 pm

    Hi Christi

    What other kind of nuts did you use in this recipe with the pecans.

    • Reply
      December 15, 2010 at 11:47 pm

      Hi Jackie,
      In this recipe I replaced the pecans with whole blanched almonds. Totally up to you 🙂

  • Reply
    July 29, 2010 at 10:43 am

    That’s thick, chewy and delicious looking!will be trying it soon! I agree there can probably never be a perfect CCC but lately I’m addicted this recipe and for me (may be for the time being) is perfect CCC.


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    July 9, 2010 at 1:08 pm

    […] This post was mentioned on Twitter by Carol Spodobalski. Carol Spodobalski said: RT @SenecaOnions: A great Thick Chocolate Chip Cookie recipe! – <=From Honey & Butter blog #recipe reads great! […]

  • Reply
    CC Recipe
    July 1, 2010 at 6:10 am

    You can tell these are so thick just from the pics, they look fantastic!

  • Reply
    July 1, 2010 at 1:57 am

    I can tell you from experience that the perfect woman doesn’t exist either. So while I lament about how my girlfriend can be a major headache at times (haha), I will make and eat these cookies hehe. They look fantastic!

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