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Light and Fluffy Chocolate Chip Cookies

Jessica Smith

"I found an original recipe and adapted it to my taste. I love the fluffiness of this cookie. It's soft, not hard, and crunchy. I get so many compliments on this recipe!"
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18 m servings 238 cals
Original recipe yields 24 servings (2 dozen cookies)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
  3. Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
  4. Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.


  • Cook's Notes:
  • Take cookies out of oven before completely done for a soft, not gooey cookie.
  • Use chocolate pieces instead of chips, if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 238 calories; 12.5 g fat; 31.2 g carbohydrates; 2.5 g protein; 26 mg cholesterol; 64 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Exactly what I was looking for in texture! Didn't change anything but I did double the batch

I followed the recipe exactly with the exception of using mini morsels and they turned out delicious; and they're a very pretty looking cookie as well! Thanks for sharing with us!