PERFECT CHOCOLATE CHIP COOKIES
It’s hard to claim any chocolate chip cookie recipe as the “BEST” because every person prefers something different when it comes to their chocolate chip cookies. Some like them crunchy and loaded with chocolate. Others prefer cakey with a good ratio of cookie to chips. I am a chewy chocolate chip cookie person. I don’t love a crispy cookie. Cakey is not my thing either. I like mine to have a little crisp when they are cooled, but they need to be chewy on the inside and the actual flavor of the cookie needs to be delicious because that is my favorite part!
The reason I call these perfect is because they have both a slight crunch and the chewiest center, and you can add as many or as few chocolate chips as you like! I have even used half chocolate and half peanut butter chips before for an awesome twist! No matter how you prefer your cookies, you should give these a try. Everyone who I’ve shared these with has loved them and asked for the recipe!
Tips:
- If you’re a chewy cookie person, take these out of the oven around 8.5-9 minutes. Trust me. They won’t look done, but they will be perfect when they cool. Mine always still look doughy when I pull them out, yet they somehow have crispy bottoms and the chewiest tops.
- If you like yours a little more well done, leave yours in for around 10 minutes. They still might not look super done, but these cookies harden up as they cool. You’re just gonna have to trust me!
- As always, remember that everyone’s ovens are slightly different, which means it might take some trial and error to figure out how long to bake yours so they are exactly how you love them!
This was taken right when they came out of the oven. They weren’t browned and they were still super fluffy!
This is what they cooled to look like. Not fluffy, but perfectly cooked!
Perfect Chocolate Chip Cookies
yields 2-3 dozen
Ingredients:
- 1 cup butter
- 1/3 cup Crisco
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon almond extract (optional)
- 1 teaspoon milk
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-2 cups chocolate chips (guittard or ghiradelli chips are my favorite)
Directions:
- Preheat oven to 350 degrees.
- Throughly cream butter, crisco, sugars, eggs, vanilla, almond extract, and milk.
- Sift together the dry ingredients and mix in well.
- Stir in chips by hand.
- Bake at 350 degrees for 8-10 minutes. They won’t look done, but they will be. I take mine out at 8.5-9 minutes. Cool slightly before removing from the pan and then transfer them to a wire rack to finish cooling.
These really are perfect chocolate chip cookies! I make these all the time! They are my husbands new favorite treat! I took them to a football party last week and had everyone asking me how I made them! I love them so much I made them for our Christmas treat that we take around to neighbors and I had a friend tell me to open a cookie shop 😄 Seriously best chocolate chip cookies ever!!