30-Minute St. Benedict's Chocolate Chip Cookies
A generous, old-fashioned chocolate chip cookie with a high ratio of semi-sweet chips to dough, creating dense, chocolate-forward bites. The combination of vegetable shortening and both white and brown sugars produces a tender crumb with subtle caramel notes. These are ideal for casual gatherings, bake sales, or everyday indulgence. The recipe yields a large batch, making it perfect for feeding a crowd or stocking the cookie jar.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Cream shortening with both sugars thoroughly until combined.
- 3
Add beaten eggs and cream until light and fluffy.
- 4
In a separate bowl, combine flour, salt, and baking soda.
- 5
Add flour mixture to sugar mixture and mix well.
- 6
Fold in chocolate chips until evenly distributed.
- 7
Drop rounded spoonfuls onto ungreased or parchment-lined baking sheet.
- 8
Bake until very light brown, about 9 minutes.
- 9
Cool on wire racks.
Tips
Use parchment paper for even browning and easier removal. Cool cookies on racks to prevent soggy bottoms.
For chewier cookies, pull from oven at 8 minutes; for crispier edges, extend to 10 minutes.
Measure brown sugar by packing firmly into the cup to ensure accurate moisture content in the dough.
Good to Know
Airtight container at room temperature for up to 5 days. Separate layers with parchment to prevent sticking.
Dough can be refrigerated up to 2 days or frozen up to 3 months. Bake from chilled or frozen state, adding 1-2 minutes to bake time.
Serve at room temperature with milk, coffee, or tea. Pair with ice cream for dessert.
Common Mistakes
Do not overbake to avoid dry, hard cookies; pull at light brown stage.
Do not skip cooling on racks to avoid moisture trapping and soggy texture.
Do not skimp on mixing after adding flour to avoid pockets of dry dough.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use butter instead of shortening?
Yes, use equal amounts of butter for a richer flavor. Cookies may spread slightly more and brown faster, so monitor closely during baking.
How long will these cookies keep?
Stored in an airtight container at room temperature, they last 5 days. For longer storage, freeze baked cookies up to 3 months or freeze dough balls up to 3 months.
What if I don't have semi-sweet chips?
Dark chocolate, milk chocolate, or a mix work well. Adjust sweetness expectation accordingly. You can also use chopped chocolate bars or a combination of chip types.