Chocolate Chip Cookies
The best chocolate chip cookies come from Grandma Lollie. She "says" this is her recipe but they NEVER turn out as good as when she makes it.
Dessert · Lollie Johnson's Kitchen
Prep 20 min · Cook 8 min · Total 28 min · Serves 16
Ingredients
- 2 cups butter flavor crisco
- 1 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 5 cups unbleached flour
- 1 tbsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 12 oz milk chocolate chips
- 6 oz mini chocolate chips
- 6 tsp vanilla
Instructions
- Cream shortening, white sugar, brown sugar, salt and vanilla until it is light and fluffy, about 5 minutes. Mix until well combined. If using butter, use Cold Butter (Not Melted) The Adjustment: Ensure your butter is "cool room temperature"—it should be soft enough to dent with a finger but still hold its shape. Warning: Never use melted or "greasy" room-temp butter if you want fluffy cookies; melted butter leads to immediate spreading and a "toffee" texture. Creaming Technique The Adjustment: Spend a full 3–5 minutes creaming the butter and sugars together until the mixture is pale and noticeably "fluffy" before adding the egg. Why it works: This process beats physical air bubbles into the fat. If you just mix until combined, you miss out on that mechanical aeration.
- Add eggs
- Mix in 1 cup of flour, combine
- Mix in baking soda and baking powder, combine
- Mix in flour, one cup at a time. Add flour until batter is getting firm. Important: If you don't add enough flour, the cookies will spread and become flat.
- add chocolate chips
- Shaping the Cookies: • Use a #12 big cookie scoop of dough for each cookie. • Lay the scoops sideways on the baking sheet. • Pack/shape them so they bake up nice and thick on top.
- Bake at 350 for 9 to 12 minutes