Scott knows the way to Kim’s heart is, in part, through chocolate. So he’s learned to make incredible chocolate chip cookies. The cookies, in fact, are a recipe that my own mom used to bake — chewy on the inside, crunchy on the outside and, in a word, heavenly.

Mom's Best Chocolate Chip Cookies

Lynn Franklin
Chewy on the inside, crunchy on the outside, these chocolate chip cookies will satisfy cookie purists.
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 4 dozen


  • 1/3 cup shortening (like Crisco) Shortening will make the cookies puff up.
  • 1/3 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg If your eggs are small, use 2.
  • 1 tsp vanilla
  • 1-1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chopped pecans (optional)
  • 1 6 oz package chocolate chips


  • Beat shortening, butter, egg, white and brown sugars and vanilla until light and fluffy.
  • In separate bowl, mix together flour, soda and salt.
  • Add dry ingredients to butter mixture.
  • Fold in nuts and chocolate chips.
  • For puffier cookies, refrigerate over night. Or go ahead and drop cookies onto ungreased cookie sheet and bake at 375 degrees for 8 to 10 minutes. Cool slightly before removing from pans. Yield: 4-5 dozen.
Keyword chocolate, cookies, tea time