Desserts, RECIPES
Everyone has a chocolate chip cookie recipe, and I think most of them are pretty good.
Years ago I came up with this recipe because I just didn’t have one that I loved. I’ve been using it for over 20 years.
I liked the way they krinkled and stayed soft in the middle, while leaving the edges crispy.
I also made the recipe large, as in it makes between 3 and 4 dozen cookies, depending on how big you make them.
I always end up doubling cookie recipes because they never make enough. So, if you feel like it’s too big, just cut it in half.
The key to cookies that don’t spread is, to make sure all of your ingredients are cold when you mix them, and to refrigerate the dough before you bake them.
I know it’s hard to wait, but it’s worth it for them to turn out.
Plus, you can keep going to the fridge and sneaking cookie dough.
I honestly eat more cookie dough than I do cookies.
You could change the recipe up a bit by adding 2 cups of oats and reducing the flour by 1 cup. I threw in some caramel pieces this time, but you could really add any of your favorite mix-ins.
Click icon below to print recipe
Classic Chocolate Chip Cookies Print Recipe
I tweaked and tweaked and tweaked until I came up with this version of a chocolate chip cookie recipe and have been using it for over 20 years. They bake up with the right amount of height and spread. They are crispy on the outside and soft on the inside. You can change it up by adding oats to it, or switch out the chocolate chips for chunks, or even add caramel bits.
Servings | Prep Time |
3 1/2 dozen | 10 mins |
Cook Time |
12 mins |
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| Classic Chocolate Chip Cookies Print Recipe I tweaked and tweaked and tweaked until I came up with this version of a chocolate chip cookie recipe and have been using it for over 20 years. They bake up with the right amount of height and spread. They are crispy on the outside and soft on the inside. You can change it up by adding oats to it, or switch out the chocolate chips for chunks, or even add caramel bits.
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Ingredients
- 2 C Brown sugar packed
- 1 C butter flavored crisco
- 1 C butter
- 1 C granulated sugar
- 4 eggs
- 1 Tablespoon vanilla
- 5 C flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 C semi sweet chocolate chips
Servings: dozen
Instructions
Preheat oven to 350 or 325 for convection.
Mix butter and crisco until smooth, add the sugars, then add 1 egg at a time while mixing until combined. Add vanilla and mix well. Measure out dry ingredients and stir together, then slowly add to the wet mixture until combined. Stir in chocolate chips. Refrigerate for at least one hour before baking.
Baking time will depend on how big you make your cookies. I make them more on the big side, so they take 13-14 minutes. Normal sized cookies take about 11 mins. Allow to cool for a few minutes on the tray before you move them to a cooling rack.
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#baking, chocolatechipcookies
Posted on August 11, 2019
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Posted by Suzy Eaton
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11 Comments
Charles White
August 11, 2019 at 6:36 am
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How many eggs? It’s not listed in the recipe.
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Suzy
August 11, 2019 at 3:09 pm
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Ugh, sorry. 4 eggs. I updated it yesterday. I guess it didn’t work.
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Pat Madsen
August 11, 2019 at 1:39 pm
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How many eggs?
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Suzy
August 11, 2019 at 3:09 pm
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Ugh, sorry. 4 eggs. I updated it yesterday. I guess it didn’t work.
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Suzy
August 11, 2019 at 7:12 pm
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Sorry, 4 eggs.
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Ali
August 11, 2019 at 2:41 pm
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Thanks for sharing! How many eggs, I don’t see it in the recipe?
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Suzy
August 11, 2019 at 3:09 pm
Reply
Ugh, sorry. 4 eggs. I updated it yesterday. I guess it didn’t work.
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Suzy
August 11, 2019 at 7:11 pm
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sorry, 4 eggs. 🙂
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Suzy
August 11, 2019 at 7:12 pm
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Sorry, 4 eggs
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Alexis
August 20, 2019 at 4:36 am
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How much caramel did you put in there?
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Suzy Eaton
October 24, 2019 at 8:48 pm
Reply
I think just 2 or 3 pieces of caramel cut up for each cookie. 🙂
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