Fluffy Chocolate Chip Cookies
These are fluffiest chocolate chip cookies ever.
Any Martha Stewart in the kitchen thinks she has a chocolate chip cookie recipe that is better than the rest, but I’m here to tell you, THESE are the best chocolate chip cookies ever.
They’re fluffy and soft, and somehow still perfectly chewy. They are flawlessly textured chocolate chip cookies, but I’ve hardly ever met a chocolate chip cookie I didn’t like.
I think the thing that makes these cookies so great is that they are made with Crisco instead of butter, and more than the normal amount of flour, which makes them incredibly fluffy. Four and a half cups of flour, to be exact.
One giant perk of this recipe is the amount of dough it makes. I naturally ate some of the dough (by some, I mean enough to make me sick) as I was forming the cookies. After making the entire batch of dough and freezing 18 cookie balls, this recipe made 60 cookies. That is 5 dozen cookies, my friends.
I find using my Kitchen Aid mixer is best for this dough.
Feel free to make half the dough, and cover and put the other half in the fridge to bake throughout the week.
A tip a friend of mine shared is rolling the dough into balls and freezing them. Who knew, but it truly works. DO THAT with this recipe, you’ll be so glad you have some frozen dough to pop in the oven on a cold day.
Fluffy Chocolate Chip Cookies
Ingredients
- 1 1/3 cup Crisco
- 2 cups sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 4 ½ c all-purpose flour
- 2 tsp. salt
- 2 tsp. baking soda
- 1 ½ - 2 bags Hersey’s Milk Chocolate chips
Instructions
- Preheat your oven to 350. Spray a cookie sheet or line it with parchment paper.
- In a stand mixer, on medium speed, mix 1 1/3 cup Crisco, 2 cups sugar, 1 cup brown sugar, 2 teaspoons vanilla extract and 4 eggs, it will become very creamy.
- Next, use a measuring cup to mix in 4 and ½ cups of flour. Also mix in 2 teaspoons baking soda and 2 teaspoons salt. Once the dry ingredients are incorporated into the wet mixture well, you can take the bowl off the Kitchen Aid mixer.
- Mix in 1 and a half to 2 bags of Hersey’s Milk Chocolate chips. Use a Tablespoon measuring spoon to scoop the dough into balls and place on your cookie sheet. You should be able to fit 12-16 cookies on your cookie sheet depending on the size. I recommend using your biggest cookie sheet for these cookies.
- Bake each pan for 10-12 minutes and then remove and then leave your cookies on the sheet for about 2 minutes longer to finish cooking. My cookies were perfect right at the 12 minute mark with a little extra cooking on the pan. Remove with a spatula onto a cooking rack. Be sure not to overcook, though!
