These chocolate chip cookies are soft and chewy, just like you remember from when you were a kid. They’re easy to make and taste great!
This homemade chewy classic chocolate chip cookie recipe is something that I hold dear to my heart!
Homemade chocolate chip cookies remind me of my childhood and cooking with my mom. We used to make cookies every week and I have so many fond memories of them. They make me feel happy and warm inside.
Growing up, my mom was the master chocolate chip cookie maker. She perfected the recipe and they were perfect every time. Those cookies were so soft and chewy, and I still dream about them to this day!
When we moved from my childhood home we couldn’t make our cookies the same. They would come out flat or overcooked.
We found out the problem was the oven. The oven in our new home cooked much hotter. Ovens matter a lot! Check out this article from Fine Cooking to learn more about how science affects baking.
Since childhood I went to work trying so many ways to make chocolate chip cookies. I finally came up with one that reminds me exactly of the ones I had as a kid.
They are chewy, soft and stay fluffy. The best part is my mom approves of them too!
The Secret to Chewy Chocolate Chip Cookies
I have three tricks to bake the most perfect, chewy chocolate chip cookies each and every time.
The first trick is to 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.
When the flour mixes with the liquids, gluten proteins activate and which gives the cookies their structure. When over-mixed, those cookies or baked goods can turn out tough, extra chewy, and even gummy.
The other part is the flour absorbs differently when mixed with a stand or hand mixer.
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.
Regular butter has a much higher water content, which will make your cookies flat.
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 will get to eat the cookies sooner!
If you can’t get over using Crisco and decide to use butter, make sure you refrigerate the dough prior to baking. Better yet, refrigerate overnight. You may also need to add more flour.
The dough should be dry!
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 distribute heat evenly 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 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?
Ingredients For Chewy Chocolate Chip Cookies:
Here is what you need for chewy chocolate chip cookies.
Butter Flavored Crisco: The buttered flavor is best.
Brown Sugar: Brown sugar helps create a chewy cookie.
Granulated Sugar: I lowered the amount of granulated sugar to create a more chewy cookie.
Eggs: Provides structure to the cookies.
Vanilla Pudding Mix: Provides structure to the cookies and flavor. The pudding mix really helps create a fluffy soft texture. Use the small box.
All Purpose Flour: Make sure your flour is not old.
Baking Soda: Make sure your flour is not old.
Baking Powder: Make sure your flour is not old.
Salt: I like to use Kosher salt for this recipe.
Chocolate Chips: I like to use semi-sweet, but you can also use milk or dark chocolate chips as well. Chocolate chunks work great too!
How to make chewy chocolate chip cookies:
First combine the butter flavored crisco and sugars in a medium sized mixing bowl.
Mix until completely incorporated.
Then add the eggs and vanilla and mix to combine. The dough should be smooth and fully incorporated.
Add the vanilla pudding mix, baking powder, baking soda and salt and mix.
With a dry measuring cup measure the flour (make sure it is not packed down).
Stir in the flour and the chocolate chips.
Refrigerate the dough for 30 minutes or form into dough balls to freeze for a later date.
When you are ready to cook the cookies preheat the oven to 350 F and form into balls.
Bake for 10-12 minutes or until lightly golden brown on top. Remove from the oven and place on a cooling rack to cool completely.
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.
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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.