One of my favorite joys in life is to create something that calls people around the table, and makes them smile. I love how food brings us all together in that way! Today I am so excited to share a favorite recipe for famous chocolate chip cookies. Though, they might be more aptly named “disappearing chocolate chip cookies” as I’m certain you’ll watch them vanish the moment they’re pulled from the oven. Enjoy, sweet friends!
Growing up, I remember smelling the sweet scent of my mom’s famous chocolate chip cookies, fresh out of the oven. She wasn’t even able to get them transferred to a cooling rack before my siblings and I were elbowing each other to get that first delectable bite.
What’s better than a warm cookie with gooey chocolate in the center and a crispy outer edge? Add a glass of milk and life doesn’t get much happier! Simple joys.
I decided to experiment with this recipe and try using Hershey’s Symphony bars instead of chocolate chips. I absolutely love the creamy milk chocolate flavor of these chocolate bars, and I think they are really what take these cookies to the next level! If you don’t have them though, regular milk chocolate chips are incredible and so delicious in this recipe, too!
Famous Chocolate chip cookies
Ingredients
- 1/2 cup butter (room temperature NOT melted) one stick
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour "fluff" the flour, scoop cup and then level the top with a butter knife for accurate measuring.
- 2 Hershey's milk chocolate Symphony bars (chopped) 2 cups milk chocolate chips may be substituted. I love Ghirardelli brand! OR 1 bag 11.5 oz milk chocolate chips.
Instructions
- Preheat oven to 375 degrees F.2. Cream together butter, shortening, sugars, eggs and vanilla.3. Add salt and baking soda.4. Now your flour, allowing the mixture to fully absorb and incorporate it. 5. Chop your Symphony bars and add in, or a bag of milk chocolate chips. Mix until evenly distributed.6. Line baking sheets with parchment paper (my favorite method) or you can use the baking sheets without cooking spray. They do not need non-stick spray as there is plenty of oil in these cookies to help them not to stick.7. Drop a heaping tablespoon's-worth of dough for each cookie onto baking sheet. (12 cookies per sheet)8. Bake for 8-10 minutes or until just golden on top. You want the cookies to be very soft inside! Watch them closely near the end and know your oven (does it bake fast or slow?)Allow to cool for a few minutes and transfer to a cooling rack. These cookies are fantastic warm, but also stay very soft in a ziplock bag. They freeze very well in a ziplock bag if you need to make them ahead. Recipe makes just over 2 1/2 dozen.
Notes
There is nothing better than hearing my kids run downstairs to say “Mom! What are you baking?” I love offering them a fresh baked treat from the oven and watching their faces as they smile and say “yum! I want another!”
My daughter ALWAYS asks if I remembered to add love into the mix. 🙂 Sure did, little lady! I hope you enjoy making memories in the kitchen as you bake this recipe with and for your family.
Tools used in this post:
Find other treasured dessert recipes here:
Want to save this famous chocolate chip cookie recipe for later? PIN IT!
If you make these famous chocolate chip cookies, I would LOVE to hear what you think! If you post to INSTAGRAM please be sure to tag @handmade.farmhouse so I can see it! Thanks for sharing.
Great post. I was checking constantly this blog and I am impressed!
Very helpful information particularly the last part
🙂 I care for such info a lot. I was looking for this particular info for a long time.
Thank you and good luck.