★★★★★

Perfect Chocolate Chip Cookies

If you’re looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center!

If you're looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center!

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Anyone out there own a fitbit? If so, tell me if you have this same problem.

If the battery is ever dead, or if I forget to wear it, I have this mental argument with myself that my workout no longer counts. I mean, how ridiculous is that?

I’m so attached to the number on my screen, when I look at my fitbit app on my phone, that I get a little obsessive compulsive. Which can be good and bad. BAD because like I just mentioned, I convince myself that my workout was meaningless it wasn’t properly documented. GOOD because it makes me want to workout and take my steps every day!

Speaking of steps…I think my fitbit might be broken, too. My husband and I can be on a walk, doing the exact amount of miles at the exact same time…and his steps are double mine. Even though he is taller with a longer stride. What the heck? It bothers me to the point that I refuse to ask his steps anymore! And I may have to “unfriend” him on my fitbit app.

One thing we do have in sync is our love for chocolate chip cookies.

If you're looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center!

When we first got married we spent YEARS trying to find the perfect cookie recipe. I began following the Crisco recipe with a few alterations of my own and it has become our most favorite version. SO much so, that we are often asked for our cookie recipe.

Take these cookies a step further and dunk them in chocolate…like I did with these Double Chocolate Chip Cookies!

How to make Chocolate Chip Cookies

  1. Preheat oven to 375F. Line a cookie sheet with parchment paper. Set aside.
  2. In a large mixing bowl, combine crisco, sugar, milk, vanilla and eggs. Beat until well blended.
  3. Add in flour, salt, and baking soda. Beat until fully combined. Fold in milk chocolate chips.
  4. Using a 3 Tbsp scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until outside of cookie is lightly browned.
  5. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger…which yields about 3-4 dozen cookies.

How to freeze chocolate chip cookies

To freeze cookies, drop cookie dough balls onto parchment paper and freeze for 20 minutes. Then take firm cookie dough balls and place in ziploc bag.

Freeze until ready to bake. You can bake these from frozen, but add on a few extra minutes to your bake time. ENJOY.

Why use shortening in cookies?

I will tell you right now, butter does NOT work in the recipe. Some of you will ask. Some of you will tell me you don’t like using Crisco. That’s okay.

Do a search for another cookie recipe on the blog. This one though is most successful with Crisco. If you MUST use butter, make sure it’s softened. And you’re going to want to chill your cookie dough for at least 24 hours before baking.

However, what the Crisco does in this recipe is provide a nice crunchy exterior on the cookie while maintaining a soft chewy center. Truly, a perfect Chocolate Chip Cookie recipe in my opinion!

Add pudding mix to your cookies like I did in these Chocolate Chip Pudding Cookies to create a soft and chewy cookie recipe!

Are you a cookie monster? Here are some of MY favorites:

peanut-butter-jelly-sandwich-cookies-2

 Peanut Butter and Jelly Cookies: three ingredient cookies sandwiched around jelly. YUM.

twix-cookies-1

 Twix Cookies: seriously what’s not to love? Shortbread, caramel and chocolate!

butterscotch-toffee-cookies-2

Butterscotch Toffee Cookies: you’ll love the chewy texture of these cookies!!

GOoey Butter Cookies

Thick, moist, and flavorful describe these delicious Gooey Butter Cookies. Made from scratch, but I’ve got a cake mix option if you’re in a pinch!

Chewy M&M’s Chocolate Chip Cookie Bars are thick and delicious and perfect when you need a quick dessert. Perfect for holidays and bake sales too!

Chewy M&M’s Chocolate Chip Cookie Bars are thick and delicious and perfect when you need a quick dessert. Perfect for holidays and bake sales too!

If you're looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center!

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More Easy Desserts:

Yield: 4 dozen large cookies

Perfect Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

Soft and chewy Chocolate Chip Cookies.

Ingredients

  • 1 1/2 cup butter flavored Crisco
  • 2 1/2 cup light brown sugar, packed
  • 1/4 cup skim milk
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs
  • 3 1/2 cup all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 2 packages (12oz each) milk chocolate chips

Instructions

  1. Preheat oven to 375F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl, combine crisco, sugar, milk, vanilla and eggs. Beat until well blended.
  3. Add in flour, salt, and baking soda. Beat until fully combined. Fold in chocolate chips.
  4. Using a 3 Tbsp scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger...which yields about 3-4 dozen cookies.
  5. You can also drop cookie dough onto parchment paper and freeze for 20 minutes. Then take firm cookie dough balls and place in ziploc bag. Freeze until ready to bake. You can bake these from frozen, but add on a few extra minutes to your bake time. ENJOY.

Notes

Add a tsp of cinnamon and 1/2 tsp nutmeg (and pinch of allspice) to give these cookies a tasty flavor!

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 170mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
If you're looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center!

**This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy for more info**

Recipe originally published August 27, 2015

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 22, 2019

Comments & Reviews

  1. I can’t wait to try this recipe. I have a question first. After the cookies cool on the rack, what is the best storage method to keep them fresh and crispy on the outside?

    1. Dont use criso… use the 2 sticks of softened butter, make according to directions, add a little flour at a time until dough is not sticky. Store in an air tight container with a piece if bread. You can also freeze already made cookies.

  2. HI Aimee. I’m wondering about the skim milk in this recipe. I would have to buy a carton to use 1/4 cup and then pour the rest out because I only use whole milk, half and half, and almond milk (to use in smoothies). Yes, I’m a milk snob. Does the skim milk make a big difference? Thanks!

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