My new and improved chocolate chip cookie recipe is finally here!!! They're fluffier, softer, and more chocolatey than ever!!
This cookie is a classic and it's one that I never get tired of! You can add nuts to this recipe, butterscotch chips, white chocolate chips, or do a mix of all 3!
Expert Tips
Want to make a cookie cake? Press the dough into an un-greased 9x13-inch pan. Bake at 375°F for 15-20 minutes or until golden brown. You should get 24 bars from it.
Want a cookie pie instead? Use a 6" round cake pan and press down half of the dough into the cake pan. Bake at 375°F for 10-15 minutes until golden brown. Top with ice cream and caramel drizzle for a really tasty treat.
Ice cream sandwiches are always a good idea. Bake the cookies according to the instructions below. Once they are cooled, add one scoop of vanilla ice cream (or any ice cream flavor of your liking) to the bottom side of one cookie. Top with another cookie and bon appetite! Your own homemade chocolate chip cookie ice cream sandwich!
Start by preheating your oven to 375°F and a non-stick cookie sheet.
In a large bowl, beat together sugars, Crisco (yes I said Crisco. Trust me, Crisco makes your cookies fluffier than butter!), vanilla and eggs with an electric mixer on medium speed.
Stir in the flour, baking soda and salt. Your dough will be a little sticky but that's okay!
Stir in the chocolate chips; or any mix-ins of your choosing.
On your cookie sheet, spoon out 2 tablespoons of dough and place them about 2 inches apart.
Bake for 8-10 minutes, or until they turn a light golden brown. The centers will still be soft, but that is exactly what you want.
Let the cookies cool on the cookie sheet for an additional 1-2 minutes before transferring them to a wire rack.
FLUFFY CHOCOLATE CHIP COOKIES
INGREDIENTS
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup Crisco, packed and leveled
1 teaspoon vanilla extract
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
INSTRUCTIONS
Preheat oven to 375°F
In a large bowl, beat together sugars, Crisco, vanilla and eggs with an electric mixer on medium speed.
Stir in the flour, baking soda and salt.
Stir in the chocolate chips; or any mix-ins of your choosing.
Spoon 2 tablespoons of dough and place them about 2 inches apart.
Bake for 8-10 minutes, or until they turn a light golden brown. The centers will still be soft, but that is exactly what you want.
Let the cookies cool on the cookie sheet for an additional 1-2 minutes before transferring them to a wire rack.
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