Chocolate Chip Cookies

Easy Old-Fashioned Chocolate Chip Cookie Recipe

Growing up I spent a lot of time with my Nana and when we were together, we baked. Sometimes we made snickerdoodles or fudge but one of my favorite things to make with her was her easy old-fashioned chocolate chip cookie recipe. These homemade chocolate chip cookies were always delicious with the perfect crisp edges and soft centers full of chocolate chips and are still the ones I make today. 

One time when we were making these easy chocolate chip cookies, we couldn’t get the bag of flour open. My Nana kept pulling at it and finally, it came open and went all over us and the entire kitchen. We couldn’t stop laughing, still today this is one of my favorite memories from my childhood and I’m in my 40’s now! I think of it every time I open a new bag of flour. 

A lot of people think that the perfect old-fashioned chocolate chip cookie recipe needs to be complicated but that is not true. In my personal experience, I have found that the more difficult the chocolate chip cookie recipe is the more likely you are to have a bad outcome. My Nana’s recipe is a modified version of the original recipe by Nestle Tollhouse. Over the years, she learned what worked and what you could shorten to make cookies faster. She did have a large family with eight kids and a ton of grandchildren who all loved her cookies, so she wanted to be able to make cookies quickly to satisfy her sweet tooth. 

This easy old-fashioned chocolate chip cookie recipe using shortening is a great recipe to make with your kids or grandkids. They love to help measure everything out and mix them together, I know we all did.

Chocolate Chip Cookie Recipe With Shortening

There were two changes she made to the recipe. First, she used self-rising flour instead of all-purpose flour, baking soda, and salt. Second, she substituted shortening for half of the butter in the recipe. Both of these substitutions make the recipe quicker to make and change the consistency to the perfect softness with a nice crisp edge. An important thing to remember with this chocolate chip cookie recipe with shortening is that you do not need a stand mixer or a hand mixer, it is possible to mix them just with a spoon. I have made this recipe by mixing by hand, with a hand mixer, and with a stand mixer.  No matter what mixing method I have used I haven’t noticed a difference in the cookie dough – you just may have to mix for a few minutes longer. Just make sure you use a large bowl, so you don’t get flour everywhere when you are mixing the cookie dough and use a rubber spatula to scrap down the sides as you are making the cookie dough. 

Don’t worry about the shape of the cookie dough when you drop it onto the ungreased cookie sheet as it will spread out. You can use a cookie scoop for the dough, but my personal preference is to use a tablespoon. Make sure when you are baking them that you start with the 9 minutes for best results as you don’t want them to get to done, you can always put them back in for another minute if they aren’t done yet. The cookies should be light on the top and golden brown on the edges when they are done. I love to take mine off the cookie sheet immediately and put them on a wire rack. Sometimes they stay in their round shape and sometimes they get a little crinkly, which I think makes them taste even better. They stay good for a few days in an airtight container – even a Ziploc bag works great. 

Chocolate Chip Cookies

Easy Old-Fashioned Chocolate Chip Cookies

Kim Reynolds
The best chocolate chip cookie recipe with shortening and self-rising flour! You will want to make these all the time. Each batch of cookies contains 6 to 8 cookies, and the total recipe yields around 60 the best cookies. 
5 from 1 vote
Prep Time 20 minutes
Cook Time 9 minutes
Course Dessert
Cuisine American


  • 1/2 cup Butter 1 stick
  • 1/2 cup Crisco Vegetable shortening
  • 3/4 cup Sugar
  • 3/4 cup Light Brown Sugar, packed
  • 2 Eggs
  • 1 tsp Vanilla
  • 2 1/4 cup Self-rising flour
  • 1 bag Semi-sweet chocolate chips I prefer Nestle


  • Preheat oven to 375°.
  • In a large mixing bowl combine the butter, crisco, sugar, brown sugar and vanilla. Mix until creamy.
  • Add eggs one at a time until fully incorporated.
  • Gradually beat in the self-rising flour. Since you are just using self-rising flour you don't have any dry ingredients to mix separately. 
  • Use a spoon to stir in the chocolate chips.
  • Drop by tablespoon onto an ungreased baking sheet. You can also use a cookie scoop if you prefer. Depending on the size of the baking sheet you can normally cook 6 cookies at a time.
  • Bake for 9 to 11 minutes. Cookies should still be light-colored on top and have brown crispy edges when you pull them out of the oven. They will be a little soft in the center when done.
  • Move to a cooling rack and enjoy!


This recipe is a modified version of the original toll house recipe. I hope you enjoy it as much as we love it. 
Don't forget you can also make this cookie dough ahead of time and roll it into a log to freeze. Just place the log into plastic wrap and then cover it with aluminum foil. When you want to make some from frozen cut off slices of the cookie dough and place them on your baking sheet while the oven preheats. Once the oven is heated you can pop in the baking sheet and in 9 minutes you will have fresh easy old-fashioned chocolate chip cookies. 
Keyword cookies

The best part of these cookies is when you bite into the soft chocolate chips in the center. I make these a lot for people I know and work colleagues and everyone always loves them. Most of them can’t believe how easy they are to make. The secret to these perfect chocolate chip cookies is the shortening. I imagine that I will be old and grey and still making what I consider to be my favorite chocolate chip cookie recipe. 

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