All the secrets for THE BEST Chocolate Chip Cookies.
My brother in law makes the best chocolate chip cookies…sorry to my Mom and sister…but it’s true, his chocolate chip cookies are the best. He shared all his secrets with me and said I could share them here…so take notes, this is a good one!
#1 The Recipe. He sticks with America’s Favorite Recipe…because it’s the best and he’s American. We make just a few changes to this classic recipe…see our printed recipe below.
#2 The Key Ingredient. He uses Butter Flavored Crisco instead of butter. This is the key my friends.
#3 The Shape. He molds them uniformly. We love using the small ice cream scoop for this step to get the job done fast.
#4 The Smash…this is crucial for even baking. (Loved this tip!)
#5 The Helper. She needs to be smart, sassy and love to eat lots of cookie dough. This step is optional, but it sure makes it more fun.
#6 The Method: Undercook & Cover. About 10-11 minutes in the oven, then cover them with your not-so-favorite-okay-to-get-greasy designated cookie covering hand towels. Make sure your hand towels are free from detergents so they won’t make your cookies smell or taste like laundry detergent. Then walk away. Leave them there on the cookie sheet with parchment and let them cool.
#7 Enjoy! …the perfection in the Best Chocolate Chip Cookies! Mmmmm.
The Best Chocolate Chip Cookies
Our favorite chocolate chip cookie recipe with a few tweaks to make them perfect every time!
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick Crisco butter flavored
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- semi sweet chocolate chips desired amount
Preheat oven to 375 F.
Combine dry ingredients: flour, baking soda and salt in a medium bowl.
In a stand mixer whip the butter flavored crisco until lightened in color. Add in the sugar, brown sugar and vanilla and mix together until creamy.
Add eggs one at a time beating well after each addition.
Gradually add in the dry ingredients and mix until incorporated.
With a round ice cream scoop, drop cookie dough balls onto a parchment lined sheet pan.
Place desired chocolate chips on the tops of each cookie (we prefer less chocolate chips, but you can add more if desired).
With the back of a spoon, press each cookie dough ball down to help flatten is out a bit before baking.
Bake for 10-11 minutes until slightly golden brown.
Cool on baking sheets covered with a hand towel for 10-15 minutes.
Makes about 4 dozen cookies.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!