This recipe is the favorite of myself and also all my friends. It is tasty along with being a bit different than all the other chocolate chip cookie recipes.

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Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, bowl, beat together the white sugar, brown sugar, oil and shortening until smooth. Stir in eggs and vanilla, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt, stir into the sugar mixture. Finally , fold in the chocolate chips. Drop by heaping spoonfuls onto an unprepared cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.

Nutrition Facts

250 calories; protein 2.2g; carbohydrates 28.3g; fat 15g; cholesterol 10.3mg; sodium 141.6mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2010
After reading through 25 reviews it was interesting to learn that those who didn't like this cookie ended up with a different cookie than I did! Considering some of those reviews let's start with what these cookies at least the cookies I made are not. They're not crumbly cakey puffy or fluffy. Nor are they flaky oily or moist. They're not shortbread. And they certainly don't fall apart. I'm no scientist so I don't know the reason WHY this happens but I do know that when I see a cookie recipe that calls for oil and cream of tartar the cookie is going to be light as a feather airy tender and somewhat sandy in texture. I love that kind of cookie and that's exactly how these turned out. If you're looking for the more familiar chewy chocolate chip cookie this is not it. It's different like comparing apples and oranges but every bit as delicious if not better than a lot of them! Did I do something different than other reviewers whose experience was different than mine? I used a medium-sized cookie scoop flattened the cookies just slightly and baked just until they started to get golden around the edges. These cookies dotted with Valentine's Day M&M's will be making their way to Minneapolis tomorrow to be given to two grown "kids." I'll be starting out with 36 good sized cookies. It will be interesting to see how many of these are left to give them after the 6-hour drive! Read More
(38)

Most helpful critical review

Rating: 2 stars
12/14/2006
I really hate having to put down someone elses recipe... but I find the reviews so helpful. The first problem I came across was that the dough was so thick my mixer could barely get through it. It also didnt seem to want to stick. I could not do spoonfuls because the dough just crumbled. They puffed up so much that the inside was cakey and the outside too crispy. I prefer regular chocolate chip cookies... Read More
(14)
41 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/11/2010
After reading through 25 reviews it was interesting to learn that those who didn't like this cookie ended up with a different cookie than I did! Considering some of those reviews let's start with what these cookies at least the cookies I made are not. They're not crumbly cakey puffy or fluffy. Nor are they flaky oily or moist. They're not shortbread. And they certainly don't fall apart. I'm no scientist so I don't know the reason WHY this happens but I do know that when I see a cookie recipe that calls for oil and cream of tartar the cookie is going to be light as a feather airy tender and somewhat sandy in texture. I love that kind of cookie and that's exactly how these turned out. If you're looking for the more familiar chewy chocolate chip cookie this is not it. It's different like comparing apples and oranges but every bit as delicious if not better than a lot of them! Did I do something different than other reviewers whose experience was different than mine? I used a medium-sized cookie scoop flattened the cookies just slightly and baked just until they started to get golden around the edges. These cookies dotted with Valentine's Day M&M's will be making their way to Minneapolis tomorrow to be given to two grown "kids." I'll be starting out with 36 good sized cookies. It will be interesting to see how many of these are left to give them after the 6-hour drive! Read More
(38)
Rating: 2 stars
12/14/2006
I really hate having to put down someone elses recipe... but I find the reviews so helpful. The first problem I came across was that the dough was so thick my mixer could barely get through it. It also didnt seem to want to stick. I could not do spoonfuls because the dough just crumbled. They puffed up so much that the inside was cakey and the outside too crispy. I prefer regular chocolate chip cookies... Read More
(14)
Rating: 5 stars
10/30/2005
AMAZING! Wonderful texture--it is a lot like the consistency of shortbread. Very rich. My husband still prefers traditional chocolate chip cookies but enjoyed these too. They are the best soon after taking them out of the oven. I would make only what you plan on consuming that night then refrigerate or freeze the rest of the dough. If there are leftovers microwave if possible. They're still good the next day just not as "to-die-for" in my opinion. I also tried cooking them in a 375 oven for 8-10 minutes and I thought it worked better. They were slightly golden brown and crisp on the outside soft on the inside. Maybe it was just my oven but 350 dried them out a bit by the time the tops started to turn golden. Read More
(9)
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Rating: 5 stars
12/14/2003
THESE ARE MY FAVORITE COOKIES AS WELL....I HAVE LOOKED FOR THIS RECIPE FOR YEARS. I CALL THEM "MELT IN YOUR MOUTH COOKIES"....AND THEY DO! Read More
(8)
Rating: 5 stars
09/14/2010
Look no further this is the best chocolate chip cookie recipe on AR and is without a doubt worthy of 5-stars! For 10 years I've been trying to duplicate the chocolate chip cookies that were sold in a bakery nearby. That search has finally ended! Normally I favor chewy cookies of any variety but this is different and oh so delicious. It's a slightly soft slightly crumbly thick textured cookie. I followed the recipe exactly as stated except for using half of the chocolate chips (personal preference). I did find that I needed to cook them a bit longer than 10 minutes but my spoonfuls were rather heaping. Allow to sit on sheet for 2-3 minutes before moving to wire racks as they are fragile when hot. From now on this will be the only chocolate chip cookie recipe I will use. Simply fabulous! Read More
(7)
Rating: 5 stars
07/15/2003
These cookies are SO GOOD! They are different, because of the vegetable oil and cream of tartar. They are a little crispy on the outside, but still soft--well, mine were anyway! I love chocolate chip cookies, but am tired of the basic recipes, so this one is definitely a keeper! Read More
(7)
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Rating: 5 stars
05/20/2010
The is THEEEEE most delicious cookie ever. I did not have the shorting and vegtable oil so I substituted it with Pure Coconut oil for the shorting and walnut oil for the vegtable oil. My oh my, it reminded me of the cookies at Trader Joes and it has a coconutty taste. Please try it with those two ingredience. You will not go wrong. Read More
(7)
Rating: 5 stars
10/26/2010
These are awesome! For the shortening I used half crisco and half butter. These are a now a family fav! Read More
(6)
Rating: 2 stars
03/01/2010
Sorry but this recipe was lacking. I am a chocolate chip cookie lover and I am trying to find that perfect recipe. The cookies were OK but the shortening made the cookies somewhat greasy and not as flavorful. The recipes that use butter are usually better for you and have a better richer flavor. Cream of Tarter was a nice touch i would try it in my own chocolate chip recipe. Read More
(6)
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