Everyone has a chocolate chip cookie recipe they claim is the best. This, is mine. They are big. They are soft. They are chewy. I’m in deep trouble every time I make them. Can’t. stop. eating.
What I think separates these cookies from other contenders is the use of Crisco, dark brown sugar, course salt, and Ghiradelli Milk Chocolate Chips. Ghiardelli chips are my favorite. I love big hunks of chocolate in my cookies. Of course you can use light brown sugar too if it’s what you have on hand.
And of course, under-baking just slightly is key. Straight out of the oven they will be a little gewy. (That’s when the madness starts for me). But once they have set for a while, you will have the softest, chewiest cookie.
Chocolate Chip Cookies
Ingredients
1 c. (1 stick) butter flavored Crisco
3/4 c. granulated sugar
3/4 c. dark brown sugar (or light brown sugar)
1 tsp vanilla
2 eggs, room temp
2 1/3 c. flour
1 tsp. coarse salt
1 tsp. baking soda
1 1/2 c. Ghiardelli Milk Chocolate Chips
Instructions
Preheat oven to 350.
In a medium bowl, mix flour, salt, and baking soda together and set aside.
In a mixing bowl, beat Crisco, sugars and vanilla until creamy. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in milk chocolate chips.
Using a cookie scooper, place dough onto a baking sheet lined with parchment paper. (I do fairly large scoops). Bake for 8-9 minutes, making sure the cookies don’t brown. Let cool on cooking sheet for 2-3 minutes then transfer to cooling rack and finish cooling.
adapted from Nestle Toll House Chocolate Chip Cookies
Enjoy!
The sound of these is sooooo tempting!! They look delish and I love using the dark brown sugar too:)
Kristy those look AMAZING.
I must admit, I’ve never used Crisco before. You cookies looks delicious though so I may have to try it.
I love love love using Crisco in my cookies. They come out so soft that way; something just butter cannot yield as well as shortening.
mmmm ya I definitely had my fair share as well! Glad you posted this because I was curious about the recipe!
These are awesome!!!!! I saw this recipe on foodgawker earlier today and I had to try them! Lets just say they were all gone with in minutes!! My husband and our three boys devoured them! And I helped a little lol
These are awesome!!!!! I saw this recipe on foodgawker earlier today and I had to try them! Lets just say they were all gone with in minutes!! My husband and our three boys devoured them! And I helped a little lol
I saw this recipe on foodgawker earlier today nd i had to try it! They were amazing! Lets just say they disappeared in minutes! My husband and our three boys devoured them, and I helped a little lol! Thanks for sharing!
We just made these (with bread flour) and they are amazing! Perfect.
Coarse, not course!
Thanks for pointing this out, and your kind way of doing so. I hate it when I make spelling errors, but it’s inevitable. I’m not perfect.
Everyone shoud be as perfect as ananoumous!….They should like that too. 🙂
You didn’t state what kind of flour; is it self rising, plain, cake, bread? I want to make these but don’t want to goof where the flour is concerned. Thanks.
Just all-purpose white flour
Kristy, did you use dark brown sugar for these? They look so pale in the photo, it’s hard to believe you even used LIGHT brown sugar ;-D
Now I have to make cookies, darned you. lol
Evangeline
Hi there, I noticed you have a typo in your recipe – for that amount of flour, you would need two sticks of butter, but your recipe says 1 stick. Although, it does say 1 cup, which is equal to 2 sticks. 🙂
Although, I’m not familiar with butter-flavored Crisco, so maybe it does come in 1-cup sticks? Just thought I’d check. 🙂
Soft, chewy and slightly undercooked…you just described my ideal chocolate chip cookie! These sound amazing. I’m on a quest for the best CCC recipes and I hope you’ll add this post to the Chocolate Chip Cookie Challenge link-up on Aug 15th. Learn more here: http://bit.ly/NOm7mT
I’m wondering where you live…if at altitude?? Chocolate chip cookies are my all time favorite weakness and I’m having issues with getting them to consistently turn out well. Thanks!
I live in Utah, which is a higher altitude. Do you live at sea level? I’m sorry they’re not turning out for you. I make these all the time and they always turn out just like they look above:)
I made them and i am in heaven now thank you
I made them and i am in heaven now thank you
These are fabulous! Made these today. Thanks for the recipe!!
Thanks!
You nave 1 cup of the crisco equaling 1 stick….but one stick is 1/2 cup. Which do I use?? How much Crisco? one cup or one stick (1/2 cup)?
One stick of Crisco is one cup. One stick of butter is 1/2 cup. I used crisco for this recipe so only use 1 stick of crisco!