All the secrets for making the best chocolate chip cookies start with a few simple choices that make a big difference.
Everyone seems to have a favorite chocolate chip cookie recipe, and it is easy to understand why. Many recipes use the same basic ingredients, but even small changes in the method can completely change the final cookie. Some cookies spread thin and crisp, while others stay soft, thick, and chewy. This recipe focuses on the little details that help create soft, round, bakery-style chocolate chip cookies every time. After years of making and tasting different versions, these tips have become our favorite way to bake homemade chocolate chip cookies with a tender center, lightly golden edges, and just the right amount of chocolate.
Simple Hacks to the Best Chocolate Chip Cookies:
- Use butter-flavored Crisco instead of regular butter for cookies that hold their shape better.
- Scoop the dough with an ice cream scoop so every cookie bakes evenly.
- Gently press each cookie dough ball down with the back of a spoon before baking.
- Underbake the cookies slightly, then cover them and let them rest on the hot baking sheet for 10 to 15 minutes.
- Enjoy soft, chewy chocolate chip cookies with a beautiful shape and delicious flavor.
Why use Butter Flavored Crisco instead of butter?
Butter gives cookies wonderful flavor, but it also causes them to spread more as they bake. Cookies made with butter often turn out thinner and can become crisp around the edges. If you love thick, soft chocolate chip cookies that stay round and fluffy, butter-flavored Crisco is a great option. It helps the dough keep its shape in the oven while still adding a buttery taste. This simple swap is one of the biggest secrets behind the texture of these cookies.
Using butter-flavored Crisco also makes the dough easier to shape before baking. Since the cookies spread less, the way the dough looks going into the oven matters more. Taking a minute to scoop and flatten the dough slightly helps each cookie bake evenly and gives the finished cookies that classic homemade look.
Shape cookie dough before baking:
For the best chocolate chip cookies, shape matters. An ice cream scoop is the easiest way to make cookie dough balls that are the same size. When the cookies are uniform, they bake at the same rate, which means no overbaked small cookies or underbaked large ones on the same pan.
After scooping the dough onto a parchment-lined baking sheet, gently press each dough ball down with the back of a spoon. Do not flatten them completely; just press enough to help the dough spread evenly while baking. This step is especially helpful when using butter-flavored Crisco because the cookies will hold their shape more than butter-based cookies. It only takes a little extra time, but it makes the finished cookies look and bake much better.
Are under baked chocolate chip cookies really better?
Yes, slightly underbaked chocolate chip cookies can be wonderfully soft and chewy, but the method does not stop when the cookies come out of the oven. The real secret is to let them finish gently on the hot baking sheet. Bake the cookies for about 10 to 11 minutes, just until they are lightly golden. They may look a little soft in the center, and that is exactly what you want.
Once the baking sheet comes out of the oven, cover the cookies with a piece of parchment paper and then a clean, lightweight hand towel. The towel helps trap just enough heat to slow the cooling process. This gives the cookies a little more time to set without drying out or becoming too crisp. Be sure to use a clean towel that does not have a strong detergent scent, since you do not want that flavor near your cookies.
Leave the cookies on the hot baking sheet for 10 to 15 minutes. During that time, they will continue to firm up while staying soft in the middle. This simple resting method is one of the best ways to get chewy chocolate chip cookies with tender centers and lightly golden edges.
What you need to bake the Best Chocolate Chip Cookies:
• 2 1/4 cups all-purpose flour, plus 1/4 cup more for high altitude baking
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 stick Butter Flavored Crisco
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• Semi-sweet chocolate chips, to taste
How to make the Best Chocolate Chip Cookies:
- Preheat the oven to 350 F.
- In a medium bowl, combine the flour, baking soda, and salt.
- In a stand mixer, whip the butter-flavored Crisco until it becomes lighter in color.
- Add the granulated sugar, brown sugar, and vanilla extract. Mix until creamy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients and mix just until incorporated.
- Add the desired amount of chocolate chips. If you prefer fewer chocolate chips, press a few into the outside of each dough ball instead of mixing them all into the dough.
- Use a round ice cream scoop to place cookie dough balls onto a parchment-lined baking sheet.
- Gently press each cookie dough ball down with the back of a spoon.
- Bake for 10 to 11 minutes, or until the cookies are slightly golden brown.
- Remove from the oven, cover with parchment paper and a lightweight hand towel, and let the cookies rest on the baking sheet for 10 to 15 minutes.
- This recipe makes about 2 1/2 dozen cookies.
The Best Chocolate Chip Cookies
A favorite homemade chocolate chip cookie recipe with simple techniques that help the cookies bake soft, chewy, and perfectly shaped.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick Butter Flavored Crisco
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips or desired amount
Instructions
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Preheat the oven to 350 F.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a stand mixer, whip the butter-flavored Crisco until it lightens in color. Add the granulated sugar, brown sugar, and vanilla extract, then mix until creamy.
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Add the eggs one at a time, beating well after each addition.
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Gradually add the dry ingredients and mix until incorporated.
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Add the chocolate chips and mix briefly, just until combined.
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Use a round ice cream scoop to drop cookie dough balls onto a parchment-lined baking sheet.
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Press each cookie dough ball down slightly with the back of a spoon.
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Bake for 10 to 11 minutes, until the cookies are lightly golden brown.
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Cover the cookies with parchment paper and a clean lightweight hand towel, then let them cool on the baking sheet for 10 to 15 minutes.
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Makes about 2 1/2 dozen cookies.
Recipe Notes
For high altitude baking, add 1/4 cup more flour.
If you prefer fewer chocolate chips, press a few into the outside of each cookie dough ball before baking instead of mixing all of them into the dough.
MORE cookie recipes we LOVE:
- Chocolate Marshmallow Cookies
- Bron Grate Cookies
- Swig Style Sugar Cookies
If you prefer milk chocolate chips in your chocolate chip cookies, a skillet cookie or “pizookie” style version can be another fun option. This recipe, however, is all about soft, classic chocolate chip cookies with semi-sweet chocolate chips and a simple method that helps them turn out beautifully every time.
