Name: Best Chocolate Chip Cookies (Popular Recipe)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 package butter flavor Crisco Stick; 3/4 cup white sugar; 3/4 cup brown sugar, lightly packed; 1 teaspoon vanilla; 2 eggs; 2 Tablespoons whipping cream; 2 1/2 cups all purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 bag (11 1/2 oz) Nestle Toll House semi-sweet chocolate CHUNKS; 1/3 bag (5 oz) Nestle Toll House semi-sweet chocolate chips; 1/2 bag Reece's peanut butter chips (or butterscotch chips)

5.0 from 1 vote

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These chocolate chip cookies are super soft, buttery treats filled with chocolate and peanut butter pieces, offering a perfect balance of chewy centers and lightly crisp edges in every bite. And best of all, thanks to a secret ingredient, they turn out perfect every single time!

Why You’ll Love This Recipe

There are probably hundreds of chocolate chip cookie recipes out there, but none as amazing as this one. Honestly. My first taste of this cookie was at a “carry in” at my work. A co-worker, Lisa Jacobs, brought them in and everyone loved them so much that they were requested every single time. And every single time there were none left. I have no idea where she found this recipe but I’m grateful that she was willing to share it with me. That was about 10 years ago and I have been making them (at the request of family and friends) ever since. I’m confident you will fall in love with these out-of-this-world delicious cookies too!

There are no funny ingredients, no chilling, etc. All ingredients are easily found in your local grocery store. These are everything chocolate chip cookies should be. Chewy and doughy, yet fully baked. Perfectly buttery and sweet with decadent chocolate in every bite.

While these cookies include peanut butter chips, you can substitute butterscotch chips. They will turn out just as wonderful!

Make the Chocolate Chip Cookie Dough

In a large bowl, beat together buttery flavor Crisco stick, sugars and vanilla. Add eggs and beat again until smooth.

Add whipping cream and beat until smooth. This secret ingredient is essential. (Don’t forget this step. If you do your cookies will turn out flat.) I know this because I accidentally forgot when making these with my grand kids.

Combine the dry ingredients (1 cup flour, salt and baking soda) in a small bowl. Make sure to measure the flour correctly. Measure flour by scooping it into a measuring cup and leveling it with a knife. Add the dry ingredients, then beat until mixed well.

Add remaining 1 1/2 cups flour and beat again until mixed well.

Add chocolate chunks, chips and peanut butter chips (or butterscotch chips) and mix with large spoon.

Roll dough into golf ball size for medium size cookies. Making the cookie dough balls tall rather then wide and smooth results in thick and textured looking cookies.

Word Of Caution

Do NOT over bake these chocolate chip cookies! Bake at 375 degrees F for 10-12 minutes or until slightly brown on edges and a bit on top. When I use my convection oven, I set the timer for 12 1/2 minutes. They turn out perfect! At the end of the baking time, they may not look done but they are. They will set up as they cool on the cookie sheet for a few minutes.

How To Freeze Cookie Dough

I prefer to flash freeze the dough before putting it in an airtight freezer safe container. This makes it easy to separate when ready to thaw and bake.

To do this, roll the cookie dough into balls and space them out on a parchment paper lined baking sheet. Put the dough balls in the freezer for about 30 minutes, or until the dough slightly freezes. Once the dough is slightly frozen, transfer the cookie dough balls to your container. They will keep for up to 2 months.

When you want to bake them, remove the dough balls from the freezer. Place them on a parchment lined baking sheet and cover with a clean light cloth towel to let them thaw. They should be thawed after 1 to 2 hours depending on the temperature of your kitchen. Bake as directed in the recipe.

Storage

If your family and friends don’t eat these chocolate chip cookies on the first day, they can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

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