My name is Laura, and I used to always make cookies according to the directions on the back of the chocolate chips. Well, one day, I lost that recipe and in its place something new was born. Something delicious. Something amazing.
We made these for the millionth time on a beautiful Spring afternoon while the kids took naps. It was a gorgeous weekend that included my son’s first fishing trip, lounging on a deck and looking at the countryside, and, of course…these cookies. It’s rare that life isn’t feeling more hectic and messy, so I can’t help but gush.
I hesitate to share this for two reasons: Everyone probably has a favorite chocolate chip cookie recipe already. If that’s you, I completely understand. But if you’re feeling a little crazy, give this a shot one day, just for fun. 🙂 The second reason? This is my first time sharing a recipe, and I know I won’t ever be able to top it.
It’s just that after I posted the above picture to Instagram, I thought, “Hey, why not share it with the world? Everyone loves chocolate chip cookies!”
Somehow, these cookies are not too flat, or too dry. They are incredibly delicious and, well, in my eyes they are pretty much perfect.
Go ahead and make these with your kids. Or, if you’re like me, you’ll only make them when you’re planning on a dinner with zero prep, or when you’re at your mom’s house and have plenty of extra eyes on your children.
Because mom life is tough, and sometimes you need a little encouragement, and a mini break. And cookies. Lots of cookies.
Perfect Chocolate Chip Cookies
- 2 1/4 C flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 C butter (unsalted)
- 1/2 C butter-flavored Crisco
- 1/2 C sugar
- 3/4 C brown sugar
- 1 egg
- 2 tsp. vanilla
- 2 C semi-sweet chocolate chips
- In a small bowl, stir together flour, baking soda, and salt.
- In a large mixing bowl, cream butter, Crisco, white sugar, and brown sugar. Use an electric mixer or stand mixer on med-high speed for about 30 seconds.
- Add in vanilla and egg to butter mixture and mix.
- Add dry ingredients to wet ingredients and mix.
- Stir in chocolate chips.
- Scoop dough out onto an ungreased cookie sheet two inches apart. I like to line mine with parchment paper.
- Bake at 375 for 8-10 minutes. Tops of cookies should be just golden when you pull them out.
- Transfer to a wire rack to cool.
That’s it! Let me know if you give them a try. Happy baking!