Published Mar 26th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 2 dozen Calories 241.2

This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!

Recipe Ingredients

  • 1 cup butter flavored shortening
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 teaspoons Mexican vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

  • Calories 241.2
  • Carbohydrate 28.1 g
  • Cholesterol 20.2 mg
  • Fat 13.7 g
  • Fiber 0.3 g
  • Protein 2.7 g
  • Saturated Fat 5.4 g
  • Sodium 180 mg
  • Sugar 18.2 g

Chef's Notes

Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.


  1. Good cookies but these aren't a family secret recipe. They're exactly the recipe on the Nestle's tollhouse chocolate chip bag!
  2. Great cookie. I'm very strict about using only real butter in all my baking, but I did give butter-flavored shortening a try and was pleasantly surprised. I followed recipe exactly (unsual for me) and it turned out terriffic. I baked mine for 9 min. for the perfect soft and chewy cookie. Of all the cookie - Read more ...
  3. These are the best cookies ever! I can't keep them in the house. In fact I just heard the cookie jar husband is eating them again! I don't grease the cookie sheets because of all the shorting thats in the cookies. Wonderful!
  4. These ARE the best chocolate chip cookies ever! Since I don't care for milk chocolate, I substituted semi-sweet chocolate chips, and I used butter. I also melted the butter before beating it with the sugars; this was a tip from an online "Chocolate Chip Cookie Hints" site. This site also recommended tripling the vanilla. I - Read more ...
  5. A Winner At Our House, according to my 86 year old Cookie Monster Husband. If anyone had a problem with these cookies being grey or too soft or too hard, then it was their problem not the recipe. My husband was shocked that I had got the recipe off the internet, as I am a - Read more ...
  6. A great recipe! While I usually hate it when a reviewer remarks on the changes they made to the recipe because I did not have milk chocolate I substituted semi-sweet. I also did not have mexican vanilla so I used 6 teaspoons regular vanilla(on another reviewer's suggestion). The recipe made closer to four dozen. Even - Read more ...
  7. YUMMY. I did only use 1 egg...for a chewier "less-cake-like" cookie. And I bought some Mexican Vannila last time I was in Mexico...not very good at all (unless I just got a bad batch?)...don't waste your time buying it. I also used half butter half shortening...and a little less sugar(s).
  8. okay but not absolutely the best chocolate chip cookies I have ever made by far! they turned out flat for me both times I tried them...sorry
  9. I adapted this recipe to lower the fat and am quite pleased with the results. My changes are: 1/4 c. butter flavor shortening; 3/4 c. unsweetened applesauce; 1 tsp. butter flavoring; 1 c. chocolate chips. My cookies were soft and slightly cakey. Had to bake for 20 min. I estimate my version to have about - Read more ...

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