Yield: 40 cookies
Ingredients:
- 2/3 cup butter (semi-soft)
- 2/3 cup Crisco (vegetable shortening)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 3 1/4 cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions:
- Cream Butter, Crisco & Sugars:
- In a stand mixer or large mixing bowl, cream together the softened butter, Crisco (shortening), granulated sugar, and brown sugar. This should be done on medium speed until the mixture is smooth and fluffy. The sugars should be well-incorporated with the fats, making it a light consistency. This step is crucial because it creates the right texture for soft, chewy cookies.
- Add Eggs and Vanilla:
- Add the eggs and vanilla extract to the creamed mixture. Continue to mix until everything is well combined. The egg mixture should blend seamlessly with the butter-sugar mixture, making it smooth.
- Sift Dry Ingredients:
- In a separate bowl, sift together the flour, baking soda, and salt. This helps eliminate clumps and ensures the dry ingredients are evenly distributed. The baking soda helps the cookies rise and gives them the perfect texture, while the salt enhances the flavor.
- Add Dry Ingredients to Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring on low speed. Don’t overmix; just mix until the dough is combined. Overmixing can lead to tough cookies, so stop as soon as everything is blended together.
- Fold in Chocolate Chips:
- Gently stir in both the semi-sweet chocolate chips and the mini semi-sweet chocolate chips. The mini chips add extra chocolatey goodness and make the texture more interesting! Ensure the chips are evenly distributed throughout the dough.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and come out perfectly.
- Scoop and Shape the Dough:
- Using a large spoon or a cookie scoop, scoop about 1 large tablespoon of dough and roll it lightly into a ball. Don’t over-handle the dough, as this can affect the texture of the cookie. The less you handle it, the softer and fluffier your cookies will be.
- Place the dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. Since they spread a little, giving them space ensures they bake evenly and don’t stick together.
- Bake the Cookies:
- Place the baking sheets in the preheated oven and bake for 12-13 minutes. Don’t wait for them to fully brown. The key to these cookies is pulling them out just before they look completely done. The tops of the cookies should have a slight indent when gently pressed and should still look a bit soft.
- If you leave them too long, they’ll get overly crispy, so make sure to watch them carefully!
- Cool on the Baking Sheet:
- After baking, let the cookies cool on the baking sheet for about 5 minutes. This allows them to set before you transfer them.
- After 5 minutes, carefully move the cookies to a flat surface to finish cooling. They will continue to firm up as they cool, ensuring you get that perfect chewy texture.
- Enjoy!
- Serve these warm, or let them cool completely if you prefer. Either way, they’re sure to be a hit! Expect around 40 cookies from this batch, depending on the size of your scoops.
Additional Tips & Tricks:
- Butter and Crisco combo: The combination of butter and Crisco (shortening) is what makes these cookies stand out. Butter gives great flavor, while Crisco helps keep the cookies soft. This balance results in a cookie that’s chewy but still has the right crispness at the edges.
- Don’t overmix the dough: Be careful not to overmix the dough once you add the flour. Mixing the dough too much can result in dense, tough cookies. Just mix until everything is combined.
- Baking time: Since every oven is different, check the cookies at the 11-minute mark. If you see a slight indent on top and they don’t look completely set, take them out. They’ll continue to cook as they cool.
- Chill the dough (optional): If you have time, you can chill the dough for 30 minutes to 1 hour before baking. Chilling the dough allows the flour to absorb the wet ingredients, leading to a slightly thicker dough that results in a puffier cookie.
Why Chocolate Chip Cookies Are Timeless:
Chocolate chip cookies are often considered a “classic,” but they’re much more than that. They bring comfort, nostalgia, and joy to all ages. Whether you’re baking them for your family, friends, or even yourself, a warm batch of cookies is always a winner. This recipe, with its perfectly soft texture and rich chocolate flavor, proves that sometimes the simplest treats are the best.
Sharing your “signature chocolate chip cookie” is one of the best ways to spread happiness. It’s a universally loved treat, and you’ve just mastered one that stands out in the crowd! Whether you’re gifting them to a friend or just enjoying them at home, these cookies are guaranteed to be a hit.