The Perfect Chocolate Chip Cookie
This week I’ve been eating chocolate chips by the handful. oh a couple here, a couple there. yum yum yum. Due to a very stressful week at work. So this weekend it’s all about chilling, doing some yoga, baking as much as possible and catching up with friends! oh and using that bag of chocolate chips up before the next stressful week hits!
This is the absolute best recipe I’ve found for a chocolate chip cookie… ever. No joke. I thought I found it six years ago. I even had that recipe memorized. But no- this one is way better. All it took was a taste of the batter and I knew I’d found my chocolate chip cookie recipe for life. Well that’s a bold statement, let’s just say until the next best one comes along, buuuut I don’t think there will be one!
These cookies are classic and exactly how you want a Chocolate Chip Cooke to be. Full of flavor, chewy, golden brown, and bursting with just the right about of chocolate.
I found the recipe on Pinterest after being asked by my mom to make cookies for my little sister as they were about to go visit her to watch the #1 Girls Basketball team play at Baylor. (This was mentioned repeatedly so I feel obligated to include it. Even though the TCU FROGS are waaaaaay better at everything. That’s right.)
I’ve made a ton of chocolate chip cookies and here’s what I found was different about this recipe:
- A mix of butter and Crisco – Half butter for the flavor, and half Crisco, which makes the cookies chewy.
- The chocolate chips are mixed in before the flour is added. This allows them to spread more evenly throughout the batter.
- Usually chocolate chip cookie batter is very sticky and does not come together easily. This recipe’s batter has the perfect consistency. It can be rolled into a ball without sticking to your hands, creating a great dome in the center of the cookie when it bakes.
Watson was very helpful. He always picks the best places to lay down.
So Here’s the recipe!! drumroll please!
The Perfect Chocolate Chip Cookie Recipe
Adapted from The Perfect Chocolate Chip Cookie Blog
2 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup Crisco
1 cup light brown sugar
1 cup minus 2 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
In a small bowl whisk together the flour, baking soda, and salt. Set Aside.
In a mixer, beat together the butter and Crisco until light and fluffy, about 2-3 minutes. Add both sugars and beat on high until combined. Add the eggs and vanilla. Mix.
Next slowly add the chocolate chips with the mixer on low. Once evenly distributed, start adding the flour a little at a time mixing until just combined.
Roll tablespoon size balls of dough between your hands and place on an ungreased cookie sheet. Refrigerate cookie for about 30 minutes. I just stick the whole cookie sheet in the fridge.
Preheat oven to 375. Bake cookies 8-10 minutes until slightly browned. Remove from oven and cool on cookie sheets for about 2 minutes before removing.