Perfect Chocolate Chip Cookies

Everybody loves chocolate chip cookies… well everybody I know anyway. And if you’re into the soft and chewy sort, then these are the perfect cookies for you!

Brian has a family recipe that belongs to his great Aunt Maureen. We’ve used it for years, and they’re great cookies. The thing that I found really different about this recipe is the fact that it’s part butter and part butter flavored crisco. Something about that combination gives them a great flavor. About a year or two ago, I came across a recipe online that’s uses a couple teaspoons of cornstarch to keep the cookies soft and chewy. I love this recipe so much that I’ve probably made them at least ten times. I decided to try and merge the two recipes together to make soft, chewy, and super flavorful cookies. It totally worked!

These are fantastic! If you’re feeling adventurous, add in the optional cinnamon. Brian’s favorite cookies of all time are snickerdoodles. He suggested adding just a touch of cinnamon to give the cookies a hint of that snickerdoodle taste. It actually worked out really well, yet it doesn’t overpower the chocolate “chipness” of the cookies.

Please make these, and let me know what you think! I think they’re the perfect chocolate chip cookies!

Perfect Chocolate Chip Cookies

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup butter flavored crisco
  • 3/4 cups brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 teaspoon fine salt (don't use coarse salt here)
  • 1 bag milk chocolate chips (I never use the whole bag, but it's up to you)

Directions

Step 1
Start by placing your softened butter, along with the butter flavored crisco, into your mixing bowl.

Also preheat your oven to 350 degrees.
Step 2
If butter flavored crisco is good enough for Aunt Maureen, then it's good enough for me!

Add in the two kinds of sugar.
Step 3
Using the paddle attachment on your mixer, cream everything together on high. Give it a few minutes on high to make sure it gets nice and fluffy.

This is one time during the cookie-making when you can't over mix. You want it creamy and fluffy like this.
Step 4
Crack the egg into a small bowl. Do this first to make sure it's not a creepy egg... I've gotten a black one before, and I'll never forget it!

Add in the vanilla, and whisk together with a fork.
Step 5
Dump the sweet smelling egg mixture into the mixing bowl, and mix on medium until just incorporated.
Step 6
Place a sieve over a bowl, and add in the flour, cornstarch, baking soda, salt, and the cinnamon (if you're feeling adventurous with your cookies).
Step 7
Gently shake the dusty mixture into the bowl.

You'll end up with a fluffy pile of dry ingredients.
Step 8
Add about a third of the dry mix into the cookie dough.
Step 9
Mix on medium until barely incorporated.

Step 10
Scrape down the sides, and repeat two more times.

Or if you're using a helper, it might be more like four or five more times.
Step 11
Just try to make sure that as soon as all of the flour (including the sides and bottom of your mixing bowl) is incorporated you stop mixing! Over mixing the dough at this point is a definite mistake.
Step 12
Some folks gently fold in the chips at this point by hand. I have arthritis and for me that was always the hardest part of cookie making. Well that and trying not to eat a whole batch.

Anyway I feel that I get the same effect by dumping in my chips,
Step 13
and turning on the mixer at the absolute lowest setting for about 10 seconds.

See... perfect!
Step 14
I always line my best cookie sheet with parchment paper before laying down any cookie blobs.

This was our first time using a cookie scoop instead of spoons.
Step 15
Someone got a bit overexcited.
Step 16
Good cookie help is hard to find.

So I ended up doing most of these by myself.
Step 17
Bake them in the 350 degree oven for 10 minutes.
Step 18
I like mine nice and light and chewy. Allow them to cool, if you can stand it. They'll hold their shape much better if you can keep your hands off of them for at least 10 minutes.
Step 19
These are soft, chewy, and absolutely delicious.
Step 20
All in all, they're the perfect chocolate chip cookies!
11 replies
  1. nora
    nora says:

    I just baked these cookies and i have to say that i love them! they came out just like the pictures above, however, i did substitute the chips for chopped chocolate. Nonetheless, it was awesome! Cant wait to try some more of your recipes.
    Sending love all the way from Kuwait xx

    Reply
    • kerrycolin
      kerrycolin says:

      I’m so glad that they turned out well for you! These are my family’s go to cookies, and we love adding all sorts of mix-ins. I love the idea of chopped chocolate. Thank you so much for the feedback!!

      Reply
        • kerrycolin
          kerrycolin says:

          While I’ve always been a chewy cookie kind of girl, I have heard that using only half the amount of baking soda and replacing it with baking powder will make it crispier. I’ve never tried it though, and would be curious to hear your results if you do! The next time I make these I’ll try it and post the results if I haven’t heard back!

          Reply
  2. Anne Walker
    Anne Walker says:

    Hi Kerry, I live in Australia and don’t know what crisco is. Can you suggest a substitute? I really love chocolate chip cookies and look forward to making these.

    Reply
    • kerrycolin
      kerrycolin says:

      Hi Anne! Crisco is a vegetable shortening. It’s not exactly the healthiest thing in the world, but it is cookies after all 🙂 Anyway, if you can’t get your hands on crisco, an equal amount of butter or lard should work well in place of it. I may actually try this with only butter just to see how they turn out! Thanks for the comment, and I hope you enjoy the cookies!

      Reply
  3. jesssie
    jesssie says:

    You can use all butter, the Crisco just holds the cookies up so they are a little thicker. Also if a recipe calls for baking soda or baking powder, you are suppose to use all purpose flour, if no baking powder and salt are called for you use self rising flour.

    Reply
  4. Frances Joy Barker
    Frances Joy Barker says:

    I love chocolate chip cookies and I have decided to try them maybe tomorrow to take into Church Sunday morning to serve with the morning coffee everyone drinks in the mornings !
    Thanks So Much For Sharing The Recipe I will Love The Recipe and I will let you know how they go over in Church Okay !!!
    Sincerely F.Joy Barker….. 🙂

    Reply
  5. preggerz
    preggerz says:

    I just made these and they are amazing! I am 6 months pregnant and now have a favorite snack hahaha thanks for the great recipe!

    Reply
    • kerrycolin
      kerrycolin says:

      As a mother of a 9 month old I can no longer eat like I’m preggers… so nothing makes me happier than living vicariously through moms-to-be! I’m so glad you like the recipe!!

      Reply

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