This Chocolate Chip cookie recipe is the perfect blend of soft and chewy on the inside with crisp and buttery outside edges.
Yesterday I asked you on Facebook what your favorite cookie was.
I can’t say I wasn’t shocked to find out that Chocolate Chip was at the top of the list. You were pretty specific that it needed to be a soft, chewy, and melt-in-your-mouth kind of Chocolate Chip Cookie.
Amen!
I couldn’t agree more. There is something nostalgic about a warm, fresh out-of-the-oven cookie. With little bits of chocolate and just the right amount of cookie baked together into the perfect – glass of milk required – treat.
It can be tricky to get the right balance of soft and chewy with crisp and buttery.
With this particular cookie, I think I have found it. If you will recall my Coconut M&M Cookies that I made with Butter Flavor Crisco, I wanted to try a cookie with a combination of Crisco and Butter.
This is it folks.
Chocolate Chip Cookie Recipe
 These cookies are that perfect blend of soft and chewy with crisp and buttery.
Just ask my husband who dubbed these, “The best cookies ever made.”
This morning I woke up early before the kids and wanted to sneak a cookie with a cold glass of milk {because only adults can eat cookies for breakfast}, only to find out that I was too late. My husband had packed up all the cookies and took them to work. Darn him and his early work schedule!! {he did leave just one cookie, which I appropriately ate… but poor kids wont get any in their lunch today}
 I have a few suggestions for when you bake these cookies.
1. Make sure your butter is room temperature before blending with the sugars. You can cut the butter into cubes or tablespoon size to help the butter soften quicker.
2. Refrigerate the cookie dough for 24 hours before baking.
WHAT!?!?!Â
I know, I know… who can wait that long for cookies?! Well, if you wait to bake, this will result in the softer insides. But if you’re impatient like me, just drop the cookie dough in rounded tablespoons onto a baking sheet and freeze them for 5-10 minutes. Then proceed in baking them.
3. Make sure to hide some cookies in a secret stash so your husband doesn’t steal them before you wake up in the morning.
{that’s an important step}
Chocolate Chip Cookie Recipe
Ingredients
- ¾ cups white sugar
- ¾ cups brown sugar, packed
- 1 cup butter, softened
- 1 tsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 ½ cups chocolate chunks, semi sweet chocolate chips
Instructions
- Blend together the white sugar, brown sugar, butter, and vanilla until the mixture is light and fluffy. Add the egg and blend again until combined.
- In a separate bowl whisk together the flour, baking soda and salt. Add the dry ingredients 1/2 cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.
- Add the chocolate chunks to the cookie dough and mix until evenly combined.
- Refrigerate the cookie dough for 2 to 24 hours OR drop by rounded tablespoon onto a cookie sheet and place in freezer for 5-10 minutes.
- Bake at 375 degrees for 8-10 minutes. Remove from oven and let site on cookie sheet for 2 minutes before removing to cool on a wire rack.
Coconut Cookies
Lis Lipp
These were so easy and delicious!!
Shawn
Yay! So glad you enjoyed them!
Stephanie @ Eat. Drink. Love.
There is nothing better than an amazing chocolate chip cookie recipe! These look so good! I always refrigerate my dough, but never for 24 hours, I will have to try to be more patient!
Bobbie (aka Rebelle )
These look divine and I must say your photography is incredible! I will definitely be trying these cookies. I loved the fact you used mini chocolate chips instead of the regular size.
CJ at Food Stories
These are always in season 🙂
christina @ oven adventures
these look perfect! I’ll have to see if I can find butter flavored Crisco in Canada.
Shawn
Hopefully you can find it, cause these cookies are definitely worth it!
Kristen
These look divine!
Shawn
Thanks Kristen! They are so good!