Perfect Chocolate Chip Cookies

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Perfect Chocolate Chip Cookies


  • 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)


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!