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
Print recipe
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 | |
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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 | |
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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 | |
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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 | |
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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 | |
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Dump the sweet smelling egg mixture into the mixing bowl, and mix on medium until just incorporated.  | |
| Step 6 | |
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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 | |
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Gently shake the dusty mixture into the bowl. You'll end up with a fluffy pile of dry ingredients.  | |
| Step 8 | |
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Add about a third of the dry mix into the cookie dough.  | |
| Step 9 | |
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Mix on medium until barely incorporated.  | |
| Step 10 | |
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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 | |
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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 | |
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and turning on the mixer at the absolute lowest setting for about 10 seconds. See... perfect!  | |
| Step 14 | |
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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 | |
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Someone got a bit overexcited.  | |
| Step 16 | |
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Good cookie help is hard to find. So I ended up doing most of these by myself.  | |
| Step 17 | |
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Bake them in the 350 degree oven for 10 minutes.  | |
| Step 18 | |
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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 | |
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These are soft, chewy, and absolutely delicious. | |
| Step 20 | |
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All in all, they're the perfect chocolate chip cookies!  | |
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
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!!
Any way to make this cookie crispier?
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!
Crispy and absolutely delicious. Love them.
Use all real butter. The Cisco is what softens them up.
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.
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!
Crisco is nasty and unhealthy as you can get and would substitute. Then would change out the baking soda if you don’t want them to have strange flavor that you’ve tried covering with bro sugar and chocolate
Feel free to play with the recipe to make them your own Susan… I’m sure they’ll be great!
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.
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….. 🙂
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!
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!!
These were delicious! Thank you!
Can I use all crisco instead of half butter half crisco?
You sure can!
i was wondering after they are baked do you leave on bake sheet for a time before you remove to cooling rack
I actually put the whole pan on top of a cooling rack, and let them cool completely that way. If you were going to move just the cookies onto a rack, I would definitely wait at least 5-10 minutes before trying to move them. They’re super soft and mushy when they’re that hot.
i ahd to bake them longer than 10 minutes but they were very good
My family love chocolate chip cookies. The chewyer the better. Thank you for sharing. We all loved them.
Yay!!!
What size scoop did you use? How many cookies from this recipe?
I’m sorry I just noticed this! My scoop says 18/8 (I’m not sure if that’s the size?) but it is two inches across the scoop. Of course, if you use a smaller the cooking time would just reduce by a bit.
I followed the recipe & instructions but the cookies spread out and got totally flat while baking. Any ideas why?
Maybe I overmixed?
Overmixing could definitely play a part in them spreading out, but I read that it could be that the fat (butter) wasn’t cold enough when going into the oven or that there isn’t enough flour to hold all of the fat. So I’d think maybe an extra tablespoon or so of flour in the mix, mix until just combined without overmixing, and then maybe chill the dough before scooping and baking? I’m sorry they didn’t turn out well, and I hope if you try the recipe again that it works!
What size scoop did you use?
I’m sorry I just noticed this! My scoop says 18/8 (I’m not sure if that’s the size?) but it is two inches across the scoop. Of course, if you use a smaller the cooking time would just reduce by a bit.
I would like to know if you add some nuts would you be causing trouble for the recipe?
Go for it! My kids and I have successfully added: nuts, sprinkles, M&Ms, marshmallows, and all different flavored morsels. Just eyeball the amount of everything to please you.