The best chocolate chip cookies in the history of the entire universe

If anything is remotely good in our house the tiny human exclaims it is the best in the history of the entire universe. Which, when you work hard on something, it's the very best compliment you can receive. When things are less than pleasant, it's "the worst day ever." Only a tad dramatic.

I do agree with her on this one though. These chocolate chip cookies, a recipe my parents perfected in 2001, are pretty amazing. Soft and chewy on the inside with a crisp outer layer, sweet with a hint of salt in every bite. Basically what dreams are made of. Everyone in the family has this recipe and makes it with slight variations. My sister prefers milk chocolate chips, my mom likes semi-sweet, and I go all in with 60% dark chocolate. We all reach for Ghirardelli chips.

A batch makes quite a few cookies, so it's ideal when you're heading to a pot-luck, work or family event, or party. This recipe also works great if you want to freeze the dough in balls and just bake up a few at a time...or pull out one at a time and eat the dough, I won't tell anyone.

Supplies

Save yourself the struggle and use a stand mixer. A hand mixer or wooden spoon will get the job done, but the dough is dense and it'll take a while to mix that way.

Your favorite cookie pans. I love air bake pans, I always get a nice all over bake and the bottoms never get over done. But, I know several people who hate them, so you do you.

For scooping even cookie dough balls, I like to use an ice cream scoop with a squeeze release. My standard size is a medium, roughly a quarter cup scoop.

Chocolate Chip Cookies

3/4 cup butter

3/4 cup butter crisco

1 1/4 cups granulated sugar

1 1/4 cups dark brown sugar

2 large eggs

1 T vanilla

3/4 t kosher salt

2 t baking soda

3 1/2 cups flour

3 cups chocolate chips

(I use a 20oz bag of 60% dark choc chips)

Preheat your oven while adjusting your racks evenly spaced to 350ºF.

Cream butter, crisco, sugar and brown sugar together until light and fluffy. Add eggs and vanilla and mix until combined. Add half of your flour along with salt and baking soda and slowly incorporate into your creamy butter mixture. Add in the remaining flour. Your batter should be easy to pick up in your fingers and not be sticky. If it's sticking to your fingers, add a quarter cup more flour. Once all your flour is added, add chocolate chips and combine.

Scoop cookies onto your pans and bake 10-15 minutes until lightly golden brown. Cool on a rack as long as you can take it and enjoy the bakers sample with a cold glass of milk.

I hope you enjoy these as much as our family. Let me know when you give them a try!

Anna B

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