Makes about 2 dozen cookies.
Prep time is about 5 minutes.
Cook time is 7-8 minutes per pan.
I can always go for a good chocolate chip cookie no matter what time of the year it is. There is something so amazing about gooey, chocolate chip cookies still warm from the oven that I just cant wait for.
If you are looking for the very best chocolate chip cookie recipe, look no further! This recipe is a crowd favorite around here and I always make sure I have the right ingredients around so we can make them whenever we want to. I used to buy cookie dough from the refrigerator section almost every time I went to the store but this is a new favorite to our home that I can't wait for you to try it!
Don't forget to send me pictures of your cookies when you try it and comment below to let me know how it went!
Ingredients:
-3/4 cup butter flavored Crisco
-1 1/4 cup light brown sugar
-2 Tbsp. milk
-2 Tbsp. vanilla
-1 egg
-1 3/4 cup flour
-1 tsp. salt
-3/4 tsp. baking soda
-2 cups chocolate chips (I prefer Nestle Dark Chocolate chips because they are slightly larger than normal chips and make for a great first bite when they are warm but I also love using Ghirardelli milk chocolate chips)
Directions:
-Preheat oven to 375.
-In a KitchenAid, combine the butter flavored Crisco, the brown sugar, the milk, and the vanilla at a medium speed.
Note: I absolutely LOVE vanilla. I am always okay with adding a little bit extra to everything and actually never really measure it out. If you don't like vanilla as much, just use 1 tablespoon.
-Once ingredients are well combined, add in the egg and continue to beat until the egg is incorporated into the mixture.
-In a separate bowl, combine the flour, the salt, and the baking soda.
-Carefully and slowly add the dry ingredients into the KitchenAid while it operates on a low speed. If you need to stop it in order to avoid a big mess, that is totally fine. Just add in a little bit at a time.
-Once well combined, measure out the chocolate chips. Pour into mixture and mix on low for about 10 seconds. Because everything is so well combined already, it is not necessary to mix it any longer than 10 seconds.
-Drop rounded tablespoons of cookie dough onto an ungreased cookie sheet.
Note: If you grease the baking sheet (regardless of whether or not you use a nonstick pan), it will make the bottom of the cookie very crispy.
-Bake on the top rack at 375 for 7-8 minutes. They will continue to cook while on the baking sheet even after removing from the oven so don't worry if they still look a little mushy.
Note: If you prefer your cookies to be a little bit crispier, leave them in a few extra minutes. Let me know how long you leave them in and how you liked them!
-Allow to sit for at least 15 minutes before moving the cookies.
-Enjoy with milk, ice cream or by themselves!
Look how amazing that chocolate looks even after sitting for several minutes! This is why I LOVE using that Nestle Dark Chocolate Chips!
The following nutritional information is calculated using Nestle Dark Chocolate Chips and is measured assuming that you make 24 cookies with the listed ingredients:
Calories per cookie: 203
Carbs per cookie: 20.7g
Total fat per cookie: 12.9g
Protein per cookie: 1.6g
Love the recipe but I usually used about a bottle and a half of vanilla