Best Chocolate Chip Cookies Recipe & Tips
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Best Chocolate Chip Cookies Recipe & Tips: I’m sharing my secrets! Learn how to make bakery-style chocolate chip cookies right in your own kitchen.
One of my all-time favorite things to bake for my family are chocolate chip cookies. They are my specialty, so to speak, and were one of the first recipes I posted on my blog back in 2011. Needless to say, that post desperately needed an update so here I am again with my best chocolate chip cookies recipe secrets and tips!
Along with Rice Krispies Treats, this chocolate chip cookies recipe were what I always made when I needed a quick dessert or snack. They were great for potlucks, picnics or road trips. They stayed fresh in a ziploc bag for days…but most of the time they didn’t last that long. When my kids were growing up, I always made the full batch of about 20 cookies. I have started to cut the recipe in half because most of the time it’s just me, my husband and my dad doing the eating! The half recipe works perfectly when you want just a few, fresh cookies.
The Dough
This dough is, of course, amazing. I use a stand mixer but my mom always used a hand mixer, so either one will work. I also use plain Crisco because again, that’s what my mom used. I tried butter one time when I was out of Crisco and they tasted good, but were flat and a little greasy. To get the fluffy texture, Crisco is a must.
The Scoops
Scooping the dough into half-moons is what gives the cookies their perfect round shape. I use a 2 in. scoop and scrape it along the side of the bowl to level it off. Drop the scoops, flat side down, on a large cookie sheet. A few years ago I discovered Goldtouch baking pans and since I started using the cookie sheet, my chocolate chip cookies bake evenly and brown perfectly.
Chocolate Chip Cookies: Cooling Tips
After removing the cookies from the oven, let them sit and cool on the pan for one minute. Remove them from the pan onto a section of newspaper to cool completely. The newspaper sort of sucks a bit of the oil out and this results in crispy, yet soft-in-the-middle chocolate chip cookies. If you don’t have, or would rather not use newspaper, brown kraft paper or a clean linen towel would work too!
Best Chocolate Chip Cookies Recipe & Tips
Ingredients
- 1 cup Crisco
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 3/4 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of a standing mixer, combine Crisco, both sugars, eggs and vanilla. Beat until very smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Add flour mixture to sugar mixture in three increments. Beat very well between additions and scrape the bowl.
- Add chocolate chips and mix on lowest speed just until they are combined with the dough.
- Using a 2-inch scoop, make half-moons of dough by leveling the scoop along the side of your mixing bowl. Drop onto a large cookie sheet.
- Bake for 12-15 minutes. When done, cookies will be light on the top but slightly brown around the edges and on the bottom.
- Cool cookies completely on a section of newspaper. Store in an air-tight container or ziploc bag.
Chocolate Chip Cookie Variation
One of the things I like best about this chocolate chip cookies recipe is that it’s so versatile. It can be made into a cookie cake by simply putting all the dough in a baking dish.
I love this heart-shaped ruffled baking dish and it makes the perfect chocolate chip cookie cake. Prepare the dough according to the recipe. Place all the dough in the baking dish and bake in a 350 degree F oven for 20 to 25 minutes. Spray the baking dish lightly with Baker’s Joy before adding the dough.
You can also use a 9 x 9 inch square pan or a 10 inch cast iron skillet. The outside edges of the cake are crispy, but the middle is chewy and moist. Click {HERE} for my favorite ruffled baking dish.
Even if you don’t love to bake, this best chocolate chip cookies recipe could be added to your arsenal when you need an easy dessert. If you do love to bake, definitely give these a try. Your kitchen will smell heavenly and your family will think you’re marvelous!
I have found that 1/2 crisco and 1/2 butter makes a cookie that is the best of both worlds.
Oh my goodness! Tried your chocolate chip cookie recipe tonight (in my new heart shaped dish 😊) and it was a huge hit! So delicious…thank you for sharing!
I’ve also used the newspaper trick forever. It’s a great option & I’ve never had an ink transfer.
This is a truly great cookie. I just whipped up two batches but I made mine a good bit smaller since I’m serving a crowd. Used a 1″ trigger scoop & baked at 350 for 12 minutes. Let them cool a few minutes on the sheet pan & they turned out perfectly. Just the right combination of soft & crisp. Definitely a keeper.
REALLLLY A GOOD COOKIE! Thanks for sharing- it was a hit at my husband’s Thursday night men’s Bible study here! I’m always looking for new keepers!!!
These cookies are delicious! I used a brown paper bag to cool them on and it worked very nicely! Also, I used butter flavored Crisco because that is what I had on hand and it gives them a nice buttery flavor. This will be my “go to” recipe from now on when I want to make chocolate chip cookies! Thanks for sharing!
Is using newspaper a good idea really. It can’t be that clean and the print seems problematic to me. I am not being critical, just wondering. Have you researched this?
Actually no…I haven’t researched it. It’s something my mom did so I thought I would share. I always use a newspaper that is new. I never use one that has been in my garage or basement. If you are unsure, use whatever you are most comfortable with. Some readers have suggested brown sacks or clean kitchen towels.
Hi Ann- Love the pink Heart dish! Since it is just my husband and me, I make only a dozen cookies at a time. My recipe is just like yours, cut in half, but I discovered that as long as butter is soft, I can mix everything by hand with a wooden spoon without using a mixer. Somehow feels faster!
Happy ❤️ Day!
Yummy, I have that same heart ruffled dish…I am definitely going to make for valentines day!
I have the individual size heart size dishes from Williams Sonoma (very old). Do you think this would work in those dishes too?
Hi Shannon! Absolutely. Just use a cookie scoop to evenly divide the dough. I’m not sure about the baking time but I’m sure you can adjust it without too much trouble. Enjoy!
My mom also used crisco. Have you ever tried the butter-flavored crisco? Love the heart dish!
Hi Terri…no I never have. If you give it a try, let us know what you think!
I have used it before and was yummy. I generally use butter now but I have some Crisco in the freezer that I’m going to use in the next batch.
These look so delicious! Beautiful photos, also. I use new clean paper lunch sacks (cut them open to lie flat) to cool my cookies on. That way, I don’t have to worry about the inks, chemicals, germs, etc. contaminating my baked goods. Just a tip I have used for years! You can never have enough chocolate chip cookie recipes in your arsenal, LOL!
Can’t wait to try with the heart baking dish. Looks so good. I was at someone’s house and they used the brown paper bags, I thought that was a great idea (like the newspaper is too). Love Kathi’s idea of freezing them for later:)
Thank you for your family favorite. This is a special recipe and looking forward to making these delish cookies. Thanks for including the lovely Heart picture that was your Wallpaper selection. Your colors are so pretty …..you sure are making beautiful Art❤
Ann, I just whipped up a batch of these cookies. They are my absolute favorite chocolate chip. I usually add walnuts since my family loves nuts. We have had quite a bit of snow today and baking a batch of these cookies fits the day. Thanks a bunch.
Ann, your recipe for Chocolate Chip cookies looks so yummy! I am going to back some tomorrow! Always enjoy your wonderful recipes! Thanks, so much, for sharing them with us!
I used to make the Toll House chocolate chip cookies, yours look yummy.Never heard of using crisco or cooling on newspaper before,I’ll have to give your recipe a try.
Can’t wait to try these, Ann! I wanted to pass along a tip I learned last fall. You can freeze these tasty treats to bake later. Just go through the recipe to the point you are going to bake them and instead put the balls of cookie dough in the freezer on a cookie sheet lined with parchment. Leave them in the freezer for a few hours. When frozen solid, put them in a ziplock bag and place back in the freezer. Bake as needed. Just add a few extra minutes since they are frozen. Works great! This way you can make a full batch and freeze half for later. Really handy when you have unexpected guests (usually my grandkids) 😉 You have freshly baked cookies in minutes! Also great at Christmas time. Make lots of cookie dough in November, put them in the freezer, and take out and bake as needed during the holidays! Love your blog!
This is an excellent idea Kathi…there is nothing better than fresh cookies from the oven!
Hi Ann: We don’t get a newspaper anymore, too easy to look up the news on our tablets & laptops! But I have always used paper towels to cool my cookies on & it does the same thing, getting some of the grease out of the cookies. I have butter flavored Crisco so that is what I will use. I enjoy your blog very much, especially the ones that Kelly’s sweet face is in!
made these cookies yesterday- just a few changes that made them fabo! the first cookie sheet i baked, they did not really go down- meaning they looked like puff balls! so before i put them in the oven, i squished them down just a bit with the back of my spachula, and wala!! they baked perfect! also, added a little additional vanilla and everybody, and i mean everybody raved about them!! great recipe ann! what is really neat, i thought, was that my grandmother when she baked cookies, always cooled them on newspaper!!
OMGosh! We must have the same chocolate chip cookie recipe, Ann. The only difference is the amount of the Ingredients and the baking time. This is the only chocolate chip recipe my family will eat. And let me tell you, they will devour them in a day! I got my recipe from a nurse I worked with. She would bake them for us every month. I’m sure everyone reading this post today will be trying your recipe. They are definitely the best!
Ann Thank You! My granddaughter loves Chocolate Chip Cookies! I can’t wait to try YOUR recipe.
I agree….Crisco is a must. I ve always used it for Choc Chip coolies and I ve always had yummy cookies.
I would need the full recipe. When I make cookies my husband usually eats the first 8-10 cookies right out of the oven. I call him my cookie monster and he stays skinny in spite of it. Not fair.
Not fair AT ALL!!!
Love all of your ideas. I remember my mom using a newspaper or a brown bag for the cookies to cool. Will have to try your receipe. I always look forward to your updates and wonderful ideas!
I’m going to try the newspaper tip. Thanks
Love a nummy chocolate chip cookie! I use to use half Crisco and half butter or margarine. Now I just use all butter. I need to try this recipe. Thanks for sharing.
Yep, that extra flour makes a big difference! And you’re right about the Crisco v. butter. Sometimes I use half and half, but Crisco is what makes the texture great.
One thing I do a little differently from you. I use 1 1/4 cups brown sugar and 3/4 cup granulated sugar. I think it makes the cookies a tad more chewy and flavorful. You should try it one time and see what you think!
Ha! It’s worth it!
Your heart may not think so!
Cookies aren’t supposed to be health food. They are an indulgence.
Completely agree. :)
I use the Crisco that comes in blocks. Each block is 1 cup.
Crisco comes in blocks! And here I was buying the large can that sits around forever. I learn so much from your blogs. Good Job!
Yum! Today I will bake your Chocolate Chip Cookies ~
thanks ! : )
These sound delish,have you used the butter crisco? Will have to try newspaper, my mom always used paper bags.
No I’ve never used the butter Crisco…I hate to change anything!
Ann,
This recipe is always a winner. Crisco shortening is my favorite for cookies. I have an old peanut butter cookie recipe which uses Crisco and is delicious. Thanks for sharing.
Me too! They are delicious!
What!!!?!! No walnuts? Could they be added to this recipe without altering the cookie batter?
Ha! No walnuts here…but I think they could be added with no problem. Maybe cut back on the amount of chocolate chips to make room for the walnuts.
Tough call: foregoing chocolate for walnuts? I’ll certainly try your suggestion. Either way I’m sure they’re delicious. Thank you for taking the time to respond.
I have been craving chocolate chip cookies, so I will be trying your recipe. I never heard of cooling them on newspaper. Thanks for the great tips!
Exactly how my mom taught me, even the newspaper Idea, we used brown grocery bags. Yes, Crisco is the key! Thanks Ann.
The perfect chocolate chip cookie – a source of debate in our family! My husband and I have settled on 1/2 Crisco/1/2 unsalted butter. Butter adds flavor, but Crisco keeps them fluffy. And our favorite recent addition – a tip from our daughter the food blogger – is a quick sprinkle with chunky salt right when they come out of the oven. We freeze these babies in zip bags of 8-10 cookies and they’re always ready for drop in friends…and of course, us!
How surprised I was at your suggestion of using newspaper! My mom always did this, and it does get rid of excess grease. Been doing this for years and the ink never smears so don’t think that’s a problem.
FYI Another use for newspaper is cooking bacon in the microwave. Use a section, cover with a paper towel, lay single layer of bacon, cover with paper towel, and cook four to five minutes. You’ll be amazed at how crispy the bacon is and how full of grease the newspaper becomes. Easy clean up, just carefully pick up newspaper, pick off bacon with tongs, and throw newspaper away.
Thank you so much for sharing!
Thank you Anne. I had always used Crisco in my cookies but have been using butter. I think I will do 2 batches; one with butter and one with Crisco, and then have hubby and grandkids judge the results. They may have gotten too used to the buttery ones.
Yummy Yummy thank you for the recipe and God bless
These look so good! I’ve made Tollhouse with Cisco and butter, and you’re right, Crisco just makes them better.
Thanks for sharing your recipe. I would be a bit concerned about putting the cookies on the newspaper with the ink and other chemicals in the paper.
Agree!
Thank you for sharing your chocolate chip recipe. Yesterday, I was reminded by my granddaughter that October means grandma bakes chocolate chip cookies. I have always used butter, but I will try the Crisco.