JohAnn's Penn State Chocolate Chip Cookies

JoAnn is on the IT Team at StickerGiant


This year JoAnn is most appreciative for being able to weather the many storms as they’ve swirled around us, using laughter to help cope through it all. Some days are definitely harder than others, for sure. No matter what though, sharing a laugh with her family or smiling when their dog does yet another goofy thing always helps to make things feel a little bit better.




Cookie-Icon-for-StickerGiant-Cookbook Ingredients

 Ingredients & amounts were reverse-engineered from an infographic about the Penn State West Halls Chocolate Chip Cookie in the an issue of the Penn State alumni magazine. (Yay math!)

JoAnn swapped in dark chocolate chips for taste and adjusted the fat mixture to get a softer texture.  She used Alton Brown's “The Chewy” cookie baking method.

(One batch makes 36 cookies that are 3 ½-4” in diameter.)

Wet Ingredients

300 grams granulated sugar (approximately 1 ½ cups)

300 grams light brown sugar (approximately 1 1/3 cups, packed)

120 grams shortening (approximately 2/3 cup)

120 grams unsalted butter, softened (approximately 1 stick + ½ tablespoon)

2 teaspoons vanilla

2 large eggs


Dry Ingredients

220 grams all-purpose flour (approximately 1 1/3 cups + 3 tablespoons)

220 grams cake flour (approximately 1 1/3 cups + 3 tablespoons)

1 ½ teaspoons salt

1 ½ teaspoons baking soda

240 grams of dark chocolate chips (approximately 1 1/3 cups)

Chocolate-Icon-for-StickerGiant-Cookbook  Directions


Beat sugar, light brown sugar, shortening, & butter in a stand mixer with the paddle attachment at medium speed until well blended and a little fluffy. Add the vanilla and eggs. Mix to combine.

Note: You can mix this recipe by hand with a large fork and enough arm power!

Sift together the all-purpose flour, cake flour, salt, and baking soda. Add the sifted ingredients to the sugar/egg mixture in 3 parts, mixing just enough to combine after each addition.

Add chocolate chips and mix until incorporated.

Remove the bowl from the mixer, cover with plastic wrap, and chill for 1 hour.

Preheat the oven to 375° with an oven rack in the middle position.

Line a baking sheet with parchment paper. Scoop the chilled dough in 43 gram portions (approximately 2 ¼ tablespoons) and form into a loose ball shape. Place the dough balls on the baking sheet with 2-3” of space between each cookie. (6 cookies fit nicely on a half sheet pan.)

Bake for 12-14 minutes, rotating the pan halfway through the baking time. The cookies are done when they are slightly golden in color around the edges.

Remove the pan from the oven. Immediately transfer the cookies on the parchment paper to a rack to cool.  

Note: The center of the cookies will still be soft when they come out of the oven, making them hard to transfer to a cooling rack with a lifter or spatula. Transferring the cookies on the parchment paper to the cooling rack is quick and easy, while also helping the cookies keep their shape.

Cool for 5-10 minutes. Remove the cookies from the parchment paper and leave on the rack to cool completely. Store cooled cookies in an airtight container.

Note: When the cookies are completely cooled, the edges will be crispy, while the middle will be a little soft and chewy.



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