★★★★★

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.

What makes these the BEST

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!

Ingredient Notes

Chocolate chip cookie recipe ingredients.

Criscoyou can swap for butter, but it will change the texture for sure!

Brown sugar and granulated sugara combo of sugars will give you the chewy texture you love!

ExtractsI use both vanilla and almond extract in my cookies. You’ll love the added flavor!

Instructions

Chocolate chip cookie dough in a mixing bowl with a metal scoop.
  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.

Recipe FAQs

How do you freeze cookie dough?

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.

Can you freeze baked cookies?

Yes! After cookies have cooled, slide into a ziploc bag or airtight freezer safe container. Freeze for up to 30 days.

How do you make chewy chocolate chip cookies?

Use brown sugar! Store cookies with a slice of white bread to keep them soft and chewy!

Pin this now to save for later

Pin this recipe to your favorite Board
Screenshot of Pinterest

Why use shortening in cookies

I will tell you right now, butter is not best for this 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

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**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


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!

Leave a Reply

Your email address will not be published. Required fields are marked *