This is not your average chocolate chip cookie recipe.
I don’t think I’ve ever had a bad chocolate chip cookie. But I’ve had plenty that were just okay. Good enough to eat and enjoy, but nothing especially memorable or ones that I’ll crave.
And there are so many different chocolate chip cookie recipes. If I’m feeling especially lazy, even the recipe that’s on the back of a bag of chocolate chips works.
But this chocolate chip cookie recipe really is that good. The chocolate chip cookies that my boys will ask for.
I think part of it is that these are made big so that you could eat just one as a snack. They come out thick- not a weird thick texture, I mean not a wimpy little thin cookie. They are more crunchy than chewy, but without being hard.
This chocolate chip cookie recipe makes 36 big cookies. Normally, a recipe that only makes 36 cookies means that those cookies will be eaten the same day I make them. But because these are big and filling, we actually gave about half of them away to my boys’ teachers, kept the rest, and they still lasted more than just one day.
They’re great for a treat but also for taking to a party or for giving to teachers because giving someone one cookie is enough. If you’re only going to give someone one cookie, it should be a big, yummy cookie, not some sad little cookie that just leaves someone hungry.
My friend Sunday is the one who gave me this recipe after I tried her delicious cookies. She used to blog and had blogged these cookies years ago but since that recipe isn’t up any more, I thought I’d share it here so you can try it, too.
- 1 cup butter
- 1 stick butter flavored Crisco
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons vanilla extract*
- 3 cups chocolate chips**
- 5 cups flour
*That’s not a typo. You really use 2 tablespoons of vanilla. The original recipe calls for 4 tablespoons, but 2 works for me. If you want to try more, go for it.
**The original recipe calls for bittersweet(dark) chips. I used semi-sweet. Use whatever type of chocolate chips that you like.
- Preheat oven to 375.
- Melt Crisco and butter in the microwave until liquified.
- In a large mixing bowl, beat together this butter mixture and both sugars until well mixed.
- Add the eggs and beat well.
- Add the baking soda, salt, vanilla, and flour until well mixed. I add the flour about a cup at a time.
- Stir in the chocolate chips.
- Use a large ice cream scoop to scoop dough onto ungreased cookie sheet.
- Bake for 12-15 minutes or until golden brown.
You’ll love these chocolate chip cookies! Make sure to pin this recipe for later.