Everyone has a chocolate chip cookie recipe, and I think most of them are pretty good.

Years ago I came up with this recipe because I just didn’t have one that I loved. I’ve been using it for over 20 years.

I liked the way they krinkled and stayed soft in the middle, while leaving the edges crispy. 

I also made the recipe large, as in it makes between 3 and 4 dozen cookies, depending on how big you make them. 

I always end up doubling cookie recipes because they never make enough. So, if you feel like it’s too big,  just cut it in half. 

The key to cookies that don’t spread is, to make sure all of your ingredients are cold when you mix them, and to refrigerate the dough before you bake them. 

I know it’s hard to wait, but it’s worth it for them to turn out. 

Plus, you can keep going to the fridge and sneaking cookie dough.

I honestly eat more cookie dough than I do cookies. 

You could change the recipe up a bit by adding 2 cups of oats and reducing the flour by 1 cup. I threw in some caramel pieces this time, but you could really add any of your favorite mix-ins. 

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Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Print Recipe
I tweaked and tweaked and tweaked until I came up with this version of a chocolate chip cookie recipe and have been using it for over 20 years. They bake up with the right amount of height and spread. They are crispy on the outside and soft on the inside. You can change it up by adding oats to it, or switch out the chocolate chips for chunks, or even add caramel bits.
Servings Prep Time
3 1/2 dozen 10 mins
Cook Time
12 mins
Servings Prep Time
3 1/2 dozen 10 mins
Cook Time
12 mins
Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Print Recipe
I tweaked and tweaked and tweaked until I came up with this version of a chocolate chip cookie recipe and have been using it for over 20 years. They bake up with the right amount of height and spread. They are crispy on the outside and soft on the inside. You can change it up by adding oats to it, or switch out the chocolate chips for chunks, or even add caramel bits.
Servings Prep Time
3 1/2 dozen 10 mins
Cook Time
12 mins
Servings Prep Time
3 1/2 dozen 10 mins
Cook Time
12 mins
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350 or 325 for convection.
  2. Mix butter and crisco until smooth, add the sugars, then add 1 egg at a time while mixing until combined. Add vanilla and mix well. Measure out dry ingredients and stir together, then slowly add to the wet mixture until combined. Stir in chocolate chips. Refrigerate for at least one hour before baking.
  3. Baking time will depend on how big you make your cookies. I make them more on the big side, so they take 13-14 minutes. Normal sized cookies take about 11 mins. Allow to cool for a few minutes on the tray before you move them to a cooling rack.
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