1970s Chocolate Chip Cookies | What’s Cookin’ Italian Style Cuisine

It’s an old family-style recipe that proves you don’t always need butter to make an incredible chocolate chip cookie.

What makes these cookies so special is their texture.

Depending on how long you bake them, you can pull them from the oven while they’re still soft and chewy or let them go a little longer for a wonderfully crisp, crunchy cookie.

This is the kind of vintage recipe that deserves to be brought back. It’s simple, nostalgic, economical, and absolutely delicious.

Chocolate chips are famous, and there are hundreds of recipes on the internet, but if you want softer, bakery-style cookies, you may want to try Bakery Style Chocolate Chips soft and gooey, or our Chocolate Chip Soft Pudding Cookie recipe.

I’ve been making this recipe since I was 11 years old, and it was originally in a Baker’s General Foods free pamphlet, my favorite recipe ever since the 1970s.

If you are a cookie jar cookie lover, do try my family’s Everything Cookies, Chocolate Chip Shortbread recipe, Peanut Butter Cookie Recipe, and Oatmeal Cookies!

Scroll down to this easy recipe and give them a try!

Why You Will Love Old Fashioned Chocolate Chip Cookies

• No butter! This recipe uses a different kind of fat, giving these cookies their own unique texture and flavor.
• A true vintage recipe. It has that old-fashioned simplicity you just don’t find in many modern cookie recipes.
• You control the texture. Bake them less for soft and chewy cookies or longer for crispy, crunchy edges.
• Easy pantry ingredients. Nothing complicated is required.
  Perfect for chocolate chip lovers.
• Every bite is loaded with classic chocolate flavor.
• Great for making ahead. The dough can be prepared in advance so you can bake cookies whenever the craving hits.
• They stay delicious for days. Store them properly, and you’ll have a homemade treat ready whenever you need one

Cookies Baking Times

Baking Time Texture

• 8 minutes Very soft, tender centers with lightly set edges, stays soft
• 10 minutes Soft and chewy with slightly golden, crispy edges
• 12 minutes Chewy centers with crispier edges; stays hard
• 14 minutes Extremely crisp texture and stays much harder, good for dunking

Mix-ins Chocolate Chip Cookie Recipe

• Chopped walnuts
• Pecans
• White chocolate chips, Milk chocolate chips, Dark chocolate chips, Peanut butter chips, Butterscotch chips
• Toffee piece
•  Chopped pretzels
• Shredded coconut
• Chopped dried cherries
• Mini chocolate chips

Tips for Making the Best Chocolate Chip Cookies

1. Butter can be substituted, which will make the cookies much softer
2. Bake on parchment paper or a Silpat mat
3. Use shortening in this recipe for an old-fashioned bakery cookie
4. Additions like chocolate chunks, candy bars, coconut, or sprinkles should be added last
5. Don’t overbake the cookies. If you want soft or chewy cookies, the centers should look slightly softer when they come out of the oven.
6. Use a cookie scoop. Keeping the cookies a similar size helps them bake evenly.
7. Give them room on the baking sheet. Cookies spread as they bake, so don’t crowd them.
8. Watch the first batch carefully. Your oven may bake faster or slower than the times listed above.
9. Once you know how your oven behaves, you can repeat your favorite texture every time.
10. Let the cookies cool. The texture changes considerably as they cool and set. 
11. Always cream the two sugars with butter for at least 3 to 4 minutes
12. Try using almond  or coconut extract instead of vanilla for a different-flavored cookie
13. For fat cookies, leave them round and high; for thin, flatten them with the palm of your hand
14. SEE PHOTO BELOW 

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Best Chocolate Chips Vintage Recipe

There is something special about recipes from the 1970s.

They weren’t written with complicated ingredients or elaborate techniques.

They were the recipes families could make with what they already had in the kitchen.

That’s exactly what I love about these cookies.

They’re proof that sometimes the recipes that look the simplest can become the ones we remember most.

And with this recipe, you get to decide whether your chocolate chip cookies are soft, chewy, crisp, or crunchy simply by changing the baking time.

So grab a glass of cold milk, make a batch, and see which texture becomes your favorite.

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American

Yield: 36

Author: Claudia Lamascolo

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Best Ever Chocolate Chip Cookies

This is the ultimate chocolate chip cookie either thick and crunchy inside or thin and super crispy, just bake them longer!

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 /2 cup vegetable shortening (or lard)
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 cup unsifted AP flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 cup milk, semi-sweet or dark chocolate chips
• 1/2 cup walnut halves coarsely chopped (nuts are optional and any kind you prefer is fine)

Instructions

1. Preheat the oven to 375 degrees.
2. Line cookies sheets with parchment paper.
3. Using an industrial mixer add the shortening with both sugars and beat on high speed until light and fluffy around 3 to 4 minutes.
4. Add the eggs and mix to blend.
5. Stir in the flours, salt, baking soda, and vanilla and mix until all is evenly blended.
6. Fold in the chips and nuts.
7. Drop on the cookie sheet with a medium-sized ice cream scoop.
8. Press them down lightly for thin crispy cookies.
9. For thick chewy cookies leave in rounds and do not flatten.
10. Bake in the preheated oven of 375 degrees.
11. Bake for 12 minutes, or just until the edges are browned.
12. The cookies should be lightly browned on top.
13. Cool then place on wax paper or a wire cookie rack to cool.

Notes

Tips

1. Butter can be substituted which will be much softer cookies
2. Bake them in less time is using butter to make softer cookies the edges should be pale in color
3. Bake on parchment paper or a Silpat mat
4. Always preheat the oven
5. Use shortening in this recipe for an old-fashioned bakery cookie
6. Additions like chocolate chunks, candy bars, coconut, or sprinkles can be added
7. Store these in an airtight container with wax paper between the cookies for freshness
8. Always cream the two sugars with butter for at least 3 to 4 minutes
9. Try using almond or coconut extract instead of vanilla for a different-flavored cookie
10. Remember to experiment with the style you like cooking longer or shorter times, flatten with the palm of your hand for thinner cookies
11. use an ice cream scoop for same-size uniform cookies
12. For fat cookies leave them round and high for thin flatten them with the palm of your hand

Nutrition Facts

Sodium (milligrams)

55.39 mg

Cholesterol (grams)

4.6 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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