★★★★★

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!

Chocolate chip cookies on a wire cooling rack.

Every household should have the perfect chocolate cookie recipe somewhere in their recipe box.

Whether you love Toll House cookies or Doubletree cookies, you need to decide which cookie team you’re on.

And they only way to find out? Keep on baking. Trial and error.

That’s exactly how I stumbled upon these. Trying to figure out if I should use Crisco or butter, melted or softened, etc etc etc.

These chewy chocolate chip cookies have the perfect texture. With a crisp out coating and chewy center, I have found MY perfect cookie.

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

Everyone has a favorite cookie, here’s why these are the best:

  • No Chilling
  • One bowl (no mixing dry ingredients first in a separate bowl)
  • Bursting with chocolate chips!
  • Secret ingredient: ALMOND EXTRACT!
Chocolate chip cookie dough in a mixing bowl with a metal scoop.

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.
Baked chocolate chip cookies on a stack of white dessert plates.

How to freeze 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.

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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!

Wire rack filled with cooling chocolate chip cookies.

More Cookie Recipes

Stack of white plates with cooled chocolate chip cookies for serving.

Mix-ins

Whether you like a classic chocolate chip cookie or one fully loaded, this basic cookie dough has lots of stability for all your favorite mix-ins.

Morsels: swap out the chocolate chips for peanut butter morsels, white chocolate chips, dark chocolate chunks, or anything in between.

Candies: you can’t go wrong by adding some toffee bits, M&M’s, chopped rolos, peanut butter cups, or whatever candy you love to this cookie dough.

Nuts: walnuts go great in chocolate chip cookies. You could also try macadamia nuts with white chocolate chips!

Anything else? Add in craisins, raisins, shredded coconut. The sky is the limit here! A handful of colorful sprinkles for a festive party treat!

Close up of a chocolate chip cookie chock full of chocolate chips.

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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 May 11, 2020

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!

  3. I could never get my Fitbit to accurately count my steps. I would even count out 100 steps and then check my Fitbit and it would show 70 steps. I took all the steps to calibrate to my steps and no such luck. I also quit askin my husband how many steps he had as it was always double. One time, I went went with family members on a hike. They all got 20k steps and I got 14k for the same exact hike. Switched to an Apple Watch and I still have problems with counting steps. Maybe I don’t move my arms enough.   Enough of exercise talk…. these look like amazing CCC. I have no problem with the Crisco and looking forward to trying them out with the addition of spices.  The recipe has been saved and will be made soon. I also like the idea of not chilling since sometimes the mood strikes me to make CCC at odd hours and I don’t always have the time to plan.  Thanks for sharing and I love this series.  

  4. Aimee,  i’ve been making chocolate chip cookies since I was seven years old. Crisco was the shortening of choice back then and remained that way until about 15 years ago when Crisco changed it’s the contents of its product. You’re probably too young to remember this . At that time McDonald’s also had to change their grease for frying their french fries which completely change the taste of their french fries I have not  had their fries since then. 
     With that said my question to you is why the butter flavored Crisco? My chocolate chip cookie making days have slow down immensely in the past 15 years due to Crisco changing their product.
     Brown sugar is what generally makes the chocolate chip cookies chewy and soft on the inside but the absence of white sugar confuses me could you please explain why? 
     I’ve tried several recipes through the years and nothing compares to the chocolate chip cookie recipe with the old product content in Crisco. 
    I’m in hopes that you will answer this comment. I would love to have your thoughts on why the butter flavored Crisco and no white sugar, many thanks JK

    1. Brown sugar makes cookies moister and chewier than does white sugar. That’s because it contains molasses (about 10 percent molasses for light brown sugar and 20 percent for dark brown sugar). The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.

  5. I am pretty sure there isn’t a better cookie than a Chocolate Chip Cookie! YUM! I am going to try this recipe! Thanks!

  6. You’re right, this is probably one of the best cookie recipes! I used to shy away from using Crisco but it absolutely works here and the cookies are fantastic. I think I’ll be making another batch today!

  7. This post made me laugh because I am SO the same way with my Apple watch!! If I’m not wearing it, why bother working out?? I also get really annoyed that my husband burns calories so much faster than I do even though I KNOW that it is supposed to be that way. Ugh. Anyway, we would also be in sync on these cookies. There’s really nothing better than a good chocolate chip cookie recipe and these look perfect!

  8. My mother always swears by crisco in her cookies, I think it helps add the perfect structure for that crunchy/chewy combo! I am saving youR recipe and making these ASAP!

  9. This is exactly how I picture the perfect chocolate chip cookie in my head. The word ‘perfect’ and ‘best’ get bandied about a lot, but these really look like perfection. 

  10. Speaking of fitbits, I need to charge mine tonight 🙂 And I totally know what you mean – I think it might not be 100% accurate on the steps. Just round up 😉 These cookies do look perfect Aimee and you’re right, shortening is the way to go for a really perfect cookie.  Looks good to me!

  11. I love the nutmeg and allspice in here Aimee! interesting way to change it up. I don’t have a fitbit but I’m sure if I did I would become majorly obsessive! 

  12. Haha, I’ve actually always wanted a Fitbit but maybe I would become too obsessed over the numbers if I had one. I can’t believe I have never tried Crisco in cookies! Clearly that needs to chance ASAP.

  13. So the big reason I never bought the Fitbit for myself (even though I am a workout fanatic) is that I am so obsessive already that I was seriously afraid I’d have to spend every day beating the previous one. Not so much fun! So instead, I just get up every morning, work out, and call it a day. 🙂
    If a cookie recipe has Crisco in it, I know that it’s SO dang good. Just like my grandmother used to do! Though I think she called it “spry.” Anyway, these look perfect!

    1. Mir, it is definitely a down side. However, our insurance pays us back (in real money) for using one!! Nice health benefit 🙂 And yes, just like grandmother, these cookies are sweet!!

  14. I love cookies, And I always search for new recipes, your 27th August cookies recipes is wonderful, thanks for details

  15. That’s totally unfair that his fitbit counts more steps!  I wouldn’t be asking for steps either.  LOL!  He clearly must be cheating some how.  Haha Michael!  Ok, this is pretty much our favorite chocolate chip cookie recipe too.  Love that butter crisco for making one awesome cookie!  I love that you double it and make bigger cookies!!!

    1. I can’t stop stressing about his double steps. It’s infuriating, haha!! And bigger cookies are always better 🙂

  16. I doesn’t get much better than a good chocolate chip cookie! Crispy on the outside and chewy on the inside is the best!

  17. I know some people are opposed to Crisco, but if you want a thick cookie, it just has to happen. These look amazing! I definitely have to try these.

  18. I have never tried the fitbit, but my mom has one… I will have to ask her if she likes it and if she has the same problems you have BEFORE I invest in one!  Anyways, these chocolate chip cookies look pretty dang perfect!  Soft, stuffed with chocolate chips and totally delectable!  I’ll take a dozen… and some milk please! 🙂  Pinned!  Cheers, and thanks for sharing the yum!

  19. I had a fit bit for 2 years and then decided to quit using it. I felt that I was slacking on getting a good workout because I got 10k steps for the day! But YES! When I had mine, if I forgot to wear it or if the battery went dead, I felt lost, scared and alone all day long!

    Now on to these cookies, could you send a batch stat? They look wonderful, Aimee!

  20. I love chocolate chip cookies and searched years for the perfect one. When I was first married, I couldn’t make them to save my life. They always spread thin when baking so my husband had to make them (frustrating!) These look perfectly delicious!

    1. This is one dessert my husband can make well too. I keep the recipe posted inside one of our cabinets, it’s used THAT often 🙂

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