These easy classic chocolate chip cookies turn out chewy and soft every time, and taste as good as you remember from your childhood!
This homemade chocolate chip cookie recipe is something that I hold dear to my heart!
It may sound really weird, but homemade chocolate chip cookies are one of those things that bring me back to my childhood and give me all the warm, fuzzy feelings of cooking and baking with my momma.
Growing up, we made chocolate chip cookies literally once a week with my mom. And boy did she have it perfected to the “T”. Those cookies were so soft and chewy, that I still dream about them to this day!
Then, after we moved from our childhood home, we could never figure out why our chocolate chip cookies were never exactly the same.
You guys! We actually figured out the problem — it was our oven (new house = new oven & a huge learning curve!)! Ovens make a difference you guys, a really big difference! Check out this article from Fine Cooking to learn more about how science affects baking.
Since then, I have tweaked the original recipe and have found a way to make them taste just like old times, and even my mom approves!
The Secret to Chewy Chocolate Chip Cookies
I have three tricks to bake the most perfect, chewy chocolate chip cookies each and every time.
Stir by hand! No joke, you should stir by hand for the best results. I recommend using a silicone spatula, but a rubber spatula or a wooden spoon will do the job, too.
So why stir by hand if you can use a hand or stand mixer?
To put it plainly, because cookie dough is so easy to over-mix when using appliances.
Here’s some cool info for you: when flour mixes with liquids, the gluten proteins are activated, which give cookies (or other baked goods) their structure. When over-mixed, those cookies or baked goods can turn out tough, extra chewy, and even gummy.
Try stirring by hand; you’ll see a big difference in texture when you do. Promise!
My next secret is that you must use butter flavored Crisco.
I know, I know. You’re reading this and now thinking, “Meg, Crisco? For real??”
Yes! Just ignore the fact that Crisco is super unhealthy, okay? I’ll make my case now.
If you use regular butter, not only will you find that the cookies tend to be flat when baked, but the taste is just not as good.
Also, since Crisco is naturally soft, there is no need to wait for it to get to room temperature. Do you know what that means? You get to eat the cookies a little sooner! So many wins going on right now!
If you can’t get over the whole Crisco thing and decide to use butter, make sure you refrigerate the dough prior to baking. Better yet, refrigerate overnight.
Are you a fan of parchment paper? I always use it when baking because it really helps to evenly bake the cookies (or rolls, etc.).
Did you know that baking sheets are not created equal? Some pans evenly spread the heat over the entire surface, but others tend to have hot and cool areas resulting in baking issues.
Using parchment paper helps to regulate the temperature and will help to decrease any hot spots. Go ahead and put a sheet of parchment paper onto your baking sheet next time you bake!
There are so many uses for parchment paper! Here are a few to inspire you:
- Roll cookie dough into logs then wrap in parchment paper to make your own slice and bake cookies in the future.
- Wrap baked goods in parchment paper with a piece of twine or ribbon — think teacher or neighbor gifts!
- Roast vegetables or a sheet pan dinner, like Easy Sheet Pan Dinner, for easy clean-up.
- A small square of parchment paper is perfect for keeping your kitchen scale clean when measuring food.
- Roll into triangles to easily pour melted chocolate.
- Use as a craft mat.
What do you use parchment paper for?
How to make chewy chocolate chip cookies:
Easy Classic Chewy Chocolate Chip Cookies
Thick, gooey, soft chocolate chip cookies from scratch!
- 1 Cup Butter Flavored Crisco
- 1 Cup Packed Brown Sugar
- ½ Cup Granulated Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Bean Paste or Vanilla Extract
- 3.4 Ounce Box Dry Instant Vanilla Pudding Mix
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 ½ Cups Semisweet Chocolate Chips
- In a large mixing bowl, combine Crisco with sugars with a silicone spatula. Mix until the batter is completely combined and creamy.
- Add one egg at a time, stirring in between. Make sure the mixture is completely combined and the batter becomes a soft tan color with no lumps of Crisco.
- Add the vanilla extract and pudding mix. Mix to combine.
- Add the flour, baking powder, baking soda, and salt. Mix to combine.
- Stir in chocolate chips. Place the dough in the fridge for at least 1 hour.
- When ready to cook, preheat the oven to 350°F.
- Line a baking sheet with parchment paper and scoop out large balls of dough, about ¼ cup, onto the baking sheet (I like to use this scoop), leaving space in between each cookie.
- Bake for 10 minutes and remove from the oven. Let sit for 5 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 267mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g
This information is not always completely accurate.
If you still have a sweet tooth after trying these cookies, my Instant Pot Molten Lava Cakes or my One Dough Four Cookies are always a big hit in our house!