All the secrets for THE BEST Chocolate Chip Cookies.
Everyone has their favorite chocolate chip cookie recipe. It’s really crazy how each recipe can be so similar yet with a few small changes they can turn out so different. For years my brother in law has made the best chocolate chip cookies. He recently shared all his secrets with me and said I could share them here…so take notes, this is our favorite chocolate chip cookie recipe.
Simple Hacks to the Best Chocolate Chip Cookies:
- Swap butter flavored Crisco for butter.
- Use an ice cream scoop for uniform cookie dough balls.
- Gently press each cookie dough ball down with a spoon before baking.
- The Method: under bake, cover and let sit on hot baking sheet for 10-15 minutes out of the oven.
- Enjoy! …the perfection of the Best Chocolate Chip Cookies! Mmmmm.
Why use Butter Flavored Crisco instead of butter?
Cookies made with butter tend to spread out much more during baking than those made with Crisco. Also, they tend to be crisper around the edges. To keep your chocolate chip cookies fluffy, round and light, we love to use Butter Flavored Crisco. For taste, we like the taste of butter flavored crisco.
Shape cookie dough before baking:
The Crisco helps the cookie to keep it’s form, so it’s more important to get the shape right before baking. Use an ice cream scoop to keep the cookie dough balls uniform in size. Next, gently press each cookie dough ball down slightly with a spoon. This part is crucial for getting an even bake. You won’t regret taking the little extra time to do it.
Are under baked chocolate chip cookies really better?
Yes, yes they are. The key is not to just under bake, the key is to keep them on the hot pan and gently cover them with parchment paper and a clean hand towel to trap in the heat. The cover part is just as crucial. Bake them about 10-11 minutes in the oven, then cover them with a piece of parchment paper and your not-so-favorite-okay-to-get-greasy designated cookie covering hand towel. Make sure your towel is lightweight and free from detergents that might make your cookies taste like laundry . Now just walk away. Leave them there on the cookie sheet and let them cool slowly. The towel will trap the heat in just enough to slow down the cooling process and allow them the littlest bit of low temp cooking that brings them to perfection.
What you need to bake the Best Chocolate Chip Cookies:
• 2 1/4 cups all purpose flour (*add 1/4 cup more for high altitude baking)
• 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
How to make the Best Chocolate Chip Cookies:
- Preheat oven to 350 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.
- Add in the desired chocolate chips (Or if you prefer less chocolate chips, you can press a few into the outsides of the dough rather than mix them in).
- With a round ice cream scoop, drop cookie dough balls onto a baking sheet pan lined with parchment paper.
- With the back of a spoon, gently press each cookie dough ball down to help flatten them out a bit before baking.
- Bake for 10-11 minutes until slightly golden brown.
- Cool on baking sheets covered with parchment paper and hand towel to trap in the heat for another 10-15 minutes.
- Recipe makes about 2 1/2 dozen cookies.
The Best Chocolate Chip Cookies
Our favorite chocolate chip cookie recipe with a few tweaks to make them perfect every time!
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick Butter Flavored Crisco
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup semi sweet chocolate chips *or desired amount
Instructions
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Preheat oven to 350 F.
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Combine dry ingredients: flour, baking soda and salt in a medium bowl.
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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.
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Add eggs one at a time beating well after each addition.
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Gradually add in the dry ingredients and mix until incorporated.
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Add in the chocolate chips and slowly mix for a short time to mix them in.
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With a round ice cream scoop, drop cookie dough balls onto a parchment lined sheet pan.
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With the back of a spoon, press each cookie dough ball down to help flatten them out a bit before baking.
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Bake for 10-11 minutes until slightly golden brown.
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Cool on baking sheets covered with a hand towel for 10-15 minutes.
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Makes about 4 dozen cookies.
Recipe Notes
*For high altitude baking add 1/4 cup more flour.
*We prefer less chocolate chips to more, if this is your house too, you can press a few chocolate chips into the outsides of the cookies before baking rather than mixing them into the dough.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
MORE cookie recipes we LOVE:
*If you are more of a fan of milk chocolate chips for chocolate chip cookies, you will love this chocolate chip cookie recipe that we love for making skillet cookies, aka “pizookies”. That recipe is quite different with vanilla pudding in the dough and milk chocolate chips. We love both recipes for different reasons.
I love being the first one to comment. Maybe it’s because it’s like 5 am over there right now:)
I am going to have to try those cookies. They look yummy!!! And the cookie dough from Costco just isn’t cuttin’ it these days:)
oh, how i do love it when you share secrets with me!
The butter flavored Crisco makes them fat free, right? 🙂
You wrote this for me, even if you didn’t know it. I’ve been in a years-long battle with the chocolate chip cookie. Now I have a new game plan. Thanks!
I think my husband is going to love you, or your bro-in-law… wait, that’s not quite right…
I have heard that but I have never tried it, now I will. Especially because it’s low in fat, right?!?
I think I might need to taste them.
When can I drop by?
They look yummy! You should do a giveaway with them 🙂
Take out the chocolate chips and there my friends, you have the PERFECT cookie!!mmmmmm
Ok Matt and Becky and Kami, I am throwing down the gauntlet. Let’s have a cookie bakeoff contest. I will win, won’t I Becky??
I have to admit those look perfect. And I love the model.
Okay, now I am going to have to try. I love cookies! Thanks for the tips.
um, yes please. YUM! thank you to matt for letting you share this!
mmmm, I love chocolate chop cookies!! Thanks for the inside scoop!!
I will take a plate of those to go please!!!
Thanks for the tips Kami! I can use all of the help I can get around here. I have heard about covering the cookies with a towel before but not tried it yet.
Thanks! And cute pictures!!!
XOXOXO
Jen
I was a chocolate chip cookie idiot and then about 10 years ago a nice little girl named MINDI shared the recipe of all recipes… 4 sticks of butter, vanilla pudding, 61/2 cups of flour… it will kill average mixers, but the bosch and I can whip this together in no time! I knew we were friends when I saw the just say no to the chopped nuts!
I think Matt learned this recipe directly from Phoebe’s Grandma…”Nestle´Toll House´”
I still can’t believe Matt let you share all his secrets. They really are the best. Kyle’s brownies should be next!
Yeah! That is such a great blog. I can’t wait for Matt to see it. He finally gets the credit he has deserved for so long. Thanks Kami!
wow, thanks for sharing of Matt’s methods. there’s nobody who loves a good cookie recipe with lots of secrets more than me.
Whoa! Those are some seriously fabulous tips! And AMAZING looking cookies. I’m putting butter flavored crisco on my shopping list!!
And I’m happy to have found another “no nuts” girl!!
Yummy!!! I can’t wait to try this secret out, thanks for sharing!!!! You are the BEST!
You just can’t beat the Toll House. I’ve tried a few other recipe’s (and actually heard my Grandmother rolling over in her grave) and there is nothing that holds a candle to the Toll House.
I use some of the same tricks too, except I never use all Crisco. Have you read the NYT article on chocolate chip cookies? It’s bee on my blog to-do for ages.
Yummy!
Did you just use the one stick of Crisco or two?
I can’t wait to try this! I’ve always poked fun at Ben when he talks about his mom’s cookies. Growing up she would always have freshly baked cookies on hand and Ben would eat two or three every day after school. But they weren’t just any cookies…they were the tollhouse recipe! And Nancy would make them with a wooden spoon. He always says they were “flat”. So I’ll try this and see if they stack up to his memories.
Ugh… one more thing to miss about Utah! I don’t care you ‘ya are- you don’t make them as good as Matt!
Rachael Ray eat your heart out!
(Although I guess she doesn’t “cook” does she…)
Just one stick…”anonymous”.
It’s late, I’m hungry, and I’m going to have to make those soon! Also I love your photo wall, great idea. I love Tara Whitney!
i went and got my needed ingredients and i’ll be making them today ! Yay!
im making these today! and im soooo excited. ill tell ya’ll how it goes.
Those look good, but I like my cookies thicker. I think I’ll try this and skip the smash step.
I made these yesterday (had to search a couple stores to find the Butter Crisco), and they were delicious! Sad to say, they are all gone today. Thanks for sharing!
Definitely going to try these, because I’ve been craving cookies, and I love them soft 🙂 Though its not letting me Pin it for some reason 🙁
I have been using this recipe for YEARS!!! I have always substituted the butter for crisco!! I feel like a rock star right now because I have already been making the BEST cookies!!!
So how long do you bake them if you are “underbaking”? Thanks. So want to try.
I usually do 10 – 12 minutes.