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Cooled cookies on a wire rack

Ultimate Chewy Chocolate Chip Cookies with Crisco

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These are the best chocolate chip cookies. Cchewy, golden brown on the bottom, and filled with semi-sweet Chocolate Chips. They stay perfectly soft with a tiny bit of crisp on the bottoms. The butter flavor perfectly contrasts the semi-sweet chocolate chips for the best chocolate chip cookie recipe.
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Ingredients
  

  • 1 cup butter-flavored Crisco at room temperature any brand of vegetable shortening works
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 ¼ cup all-purpose flour
  • 2 cups 12 oz bag Semi-Sweet Chocolate Chip morsels

Instructions
 

  1. Preheat oven to 375 degrees. {Remember that we will test two cookies, so you can also preheat your oven to 350 degrees and start there}
  2. In a large bowl, use an electric mixer to cream butter flavor Crisco and both sugars for about 90 seconds. The mixture will still look granulated and yellow.
  3. Scrape down the sides of the bowl and add in eggs and vanilla. Mix to combine.
  4. Add in your dry ingredients of flour, baking soda, and salt. Mix until only half combined {see photo}
  5. Add in 2 cups (12 oz bag) of semi-sweet chocolate chips and continue to mix until evenly distributed and flour is mixed well.
  6. Drop by rounded spoonful {I use a cookie scoop} onto a baking sheet lined with parchment paper. 12 cookies per sheet is about 1 ½ inches apart.
  7. Test just two cookies in the center of the baking sheet at your starting temperature for 8 minutes. You can judge increasing or decreasing the temperature and same with the time. I always bake mine at 375 degrees for 9 minutes.
  8. Let cookies cool on baking sheet for 5-10 minutes and then using a spatula, move them to a wire rack to finish cooling.
  9. Once cookies are completely cooled, store them in an airtight container at room temperature. You can also freeze the cooled cookies for up to 2 months.
  10. *See notes below about freezing cookie dough.

Notes

Can I freeze Chocolate Chip Cookie Dough?
Yes!  Freeze for up to 2 months.  Do not thaw before baking but test two cookies and decide if the frozen dough needs an extra minute or 2 for baking.   Flash freeze on a pan and transfer to a ziplock freezer bag or airtight container and bake as many or as few as you like.  A great way to always have a few fresh cookies waiting for guests or a special treat for your family.
 
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