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.


  • 1 ½ cup butter flavored Crisco
  • 2 cups light brown sugar, packed
  • ½ cup granulated sugar
  • ¼ cup skim milk
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs
  • 3 ½ cup all-purpose flour
  • 1 ½ tsp kosher salt
  • 1 ½ tsp baking soda
  • 2 packages (12oz each) milk chocolate chips


  1. Preheat oven to 375F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl, combine crisco, sugar, milk, vanilla, almond extract, 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.


  • Add a tsp of cinnamon and ½ tsp nutmeg (and pinch of allspice) to give these cookies a tasty flavor!
  • Use my homemade vanilla extract recipe for delicious flavor!

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 170mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g

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