These are fluffiest chocolate chip cookies ever.
Any Martha Stewart in the kitchen thinks she has a chocolate chip cookie recipe that is better than the rest, but I’m here to tell you, THESE are the best chocolate chip cookies ever.
They’re fluffy and soft, and somehow still perfectly chewy. They are flawlessly textured chocolate chip cookies, but I’ve hardly ever met a chocolate chip cookie I didn’t like.
We are going officially call this recipe Michelle’s Famous Chocolate Chip Cookies.
Michelle is a great friend of my mom, and I’m willing to bet she has made these cookies for 75% of our small community.
Michelle is always baking decadent pies (coconut cream which is my personal favorite and hers is the bomb).
Michelle has claimed this recipe as her own so much so, that she even gave me a dishtowel with the recipe printed on it inside my wedding gift. Seriously brilliant, still have it and I use it for the recipe as much as I use the actual recipe card.
I think the thing that makes these cookies so great is that they are made with Crisco instead of butter, and more than the normal amount of flour, which makes them incredibly fluffy. Four and a half cups of flour, to be exact.
One giant perk of this recipe is the amount of dough it makes. I naturally ate some of the dough (by some, I mean enough to make me sick) as I was forming the cookies.
After making the entire batch of dough and freezing 18 cookie balls, this recipe made 60 cookies. That is 5 dozen cookies, my friends.
Jesus Lord, Thank you, for this cookie recipe you have graciously given us. You can use half the dough with just chocolate chips, and then add in other things like I did here with shaved almonds.
Note: I used a Tablespoon to scoop the dough and form into a ball, for size reference. You should be able to fit 12 to 16 cookies on a large cookie sheet.
This dough is so easy to make, obviously, it was able to be printed onto a dishtowel. Preheat the oven to 350. If you have double ovens you’re going to want to turn both those babies on.
I find using my Kitchen Aid mixer is best for this dough. On medium speed, mix 1 1/3 cup Crisco, 2 cups sugar, 1 cup brown sugar, 2 teaspoons vanilla extract and 4 eggs, it will become very creamy.
Once this is combined well, start adding in 4 ½ cups flour by the cup full at a time.
Also, mix in 2 teaspoons baking soda and 2 teaspoons salt while you’re mixing the flour in. Once these dry ingredients are thoroughly incorporated, you can remove your bowl from the mixing stand.
Lastly, you’ll put in 1 ½ to 2 full bags of milk chocolate chips. Hersey’s Milk Chocolate Chips are a game changer here, trust me on this one.
Hershey's Milk Chocolate chips, add them to your list now.
Bake these cookies for 10 to 12 minutes on 350. Once they come out of the oven, leave them on the pan for about 2 minutes to finish cooking from the bottom.
Then move them to a wire rack to finish cooling. These cookies can get very hard if you over cook them.
Like I already mentioned, this recipe makes literally 5 dozen cookies.
Feel free to make half the dough, and cover and put the other half in the fridge to bake throughout the week.
A tip a friend of mine shared is rolling the dough into balls and freezing them. Who knew, but it truly works. DO THAT with this recipe, you’ll be so glad you have some frozen dough to pop in the oven on a cold day.
As I already mentioned, I made half the dough, froze some in preformed balls, and added ¼ cup of sliced almonds to the last batch of cookies before I put them in the oven. A different cookie for the whole family!
Make these best chocolate chip cookies ever aka “Michelle’s Famous Chocolate Chip Cookies” and let me know what you think!
What you need:
1 1/3 cup Crisco
2 cups sugar
1 cup brown sugar
2 teaspoons vanilla extract
4 eggs
4 ½ c all-purpose flour
2 tsp. salt
2 tsp. baking soda
1 ½ - 2 bags Hersey’s Milk Chocolate chips
Directions:
1. Preheat your oven to 350. Spray a cookie sheet or line it with parchment paper.
2. In a Kitchen Aid mixer or stand mixer, on medium speed, mix 1 1/3 cup Crisco, 2 cups sugar, 1 cup brown sugar, 2 teaspoons vanilla extract and 4 eggs, it will become very creamy.
3. Next, use a measuring cup to mix in 4 and ½ cups of flour. Also mix in 2 teaspoons baking soda and 2 teaspoons salt. Once the dry ingredients are incorporated into the wet mixture well, you can take the bowl off the Kitchen Aid mixer.
4. Mix in 1 and a half to 2 bags of Hersey’s Milk Chocolate chips. Use a Tablespoon measuring spoon to scoop the dough into balls and place on your cookie sheet. You should be able to fit 12-16 cookies on your cookie sheet depending on the size. I recommend using your biggest cookie sheet for these cookies.
5. Bake each pan for 10-12 minutes and then remove, but leave your cookies on the sheet for about 2 minutes longer to finish cooking. My cookies were perfect right at the 12 minute mark with a little extra cooking on the pan. Remove with a spatula onto a cooking rack.
6. Try not to make yourself sick with these heavenly chocolate chip cookies.
Edited to note: You can make this dough and store it tightly covered in the fridge for a week... If you don't eat it all before then.
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