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Chocolate Chip Cookies - Betty Crocker's 1969 Recipe
Johnsdeere · food.com · Original Recipe
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally o
2
chewiness
3
crispiness
1
cakeyness
3
thickness
3
spread
3
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
shortening0.667 cup (137g)
butter(softened)0.667 cup (151g)
granulated sugar1 cup (200g)
brown sugar(packed)1 cup (140g)
eggs2 each (100g)
vanilla2 tsp (6g)
all-purpose flour3 cup (375g)
baking soda1 tsp (6g)
salt1 tsp (3g)
chopped nuts(walnuts or pecans recommended)1 cup (140g)
semi-sweet chocolate chips(12 ounce)1 package (30g)
Total dough weight1.3kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 8-10 min
- Chill
- None
- Yield
- ~7 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.30 (35th percentile)
Flour:Sugar1.10 (31th percentile)
Brown:White Sugar0.70 (36th percentile)
Egg:Flour0.27 (53th percentile)
Chocolate:Flour0.08 (10th percentile)
Fat %22.4 (94th percentile)
Sugar %26.4 (90th percentile)
Hydration0.27 (45th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.30
Flour:Sugar
1.10
Brown:White Sugar
0.70
Egg:Flour
0.27
Chocolate:Flour
0.08
Fat %
22.4
Sugar %
26.4
Flour %
29.1
Hydration
0.27