chocolate chip cookies

by M.Ashcraft

A lot of people ask for my chocolate chip cookie recipe so I figured I'd share it here, along with photos of the ways you can modify them. In the photos you'll notice I also included a way to make just two in case you don't want 15 (for some reason). Also, it is noted how to make them vegan and/or dairy-free.  

Makes 15 large cookies.


1 cup butter (use Land-O-Lakes brand margarine sticks to make it vegan, they work the best with baking)

1/2 cup vegetable shortening
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs (or 1 snack-size unsweetened applesauce cup to make it vegan)

4 teaspoons vanilla extract
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
4 1/4 cups all-purpose flour
1 cup mini chocolate chips (Enjoy Life brand for vegan/non-dairy)
1 cup chocolate chunks (Enjoy Life brand for vegan/non-dairy)


1/ In a bowl, whisk together flour, salt, baking soda and cornstarch. Set aside.

2/ In the bowl of a stand mixer, add butter/margarine, shortening and both sugars. Mix on medium speed until fluffy. Add eggs one at a time (or applesauce), then add vanilla.

3/ Add flour mixture to butter mixture slowly, until just combined.

4/ Using a spatula, fold in chocolate chips and chocolate chunks. Mixture will be thick and not very sticky.

5/ Place bowl in freezer for 20 to 30 minutes. In the meantime, preheat oven to 350 degrees.

6/ On lined baking sheets, scoop cold dough using a 1/3-cup measuring cup onto baking sheet. These cookies are large, so you should fit about 5 per sheet. 

7/ Bake each sheet one at a time, for 15 minutes. While baking, store bowl of remaining dough in the freezer to keep it cold. This helps your cookies keep their perfect, round shape.

8/ Remove to cool completely on a wire rack before storing for later, or enjoy them while they’re still warm.

© 2020 by Mandy  Ashcraft. Custom graphic design by Aaron Ybarra/

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