So I recently got curious. This recipe for the Ultimate Chocolate Chip Cookie, so named by a friend of mine from high school who probably got it from either her mother or a magazine or saw it on a cooking show (I’ll never know for sure), made a very bold claim. “Ultimate” surely means that this cookie thinks its better than a Tollhouse cookie. That’s pretty ballsy there, cookie. The measurements were weird. A whole tablespoon of vanilla. Crisco instead of butter. And milk. This was certainly different from our beloved Tollhouse recipe.
It just so happened that I felt like experimenting on a weekend when The Prince was literally begging for me to bake chocolate chip cookies. And you know I can never say no to that boy. Not even lying, I probably baked 6 different iterations of this Ultimate Chocolate Chip Cookie recipe. And while the final product is slightly tweaked from the recipe that was scribbled on a 3×5 card in my recipe notebook, I feel pretty darn good about it.
These Ultimate Chocolate Chip Cookies are chewy, and wait – they stay chewy. I love love love a cookie that stays chewy. They have enough salt that they’re never overly sweet. And they are packed to the gills with chocolate chips. Like, chocolate chip overload. In a good way. The craziest thing about these cookies is that they have no butter, but somehow manage to taste more buttery (i.e. light and flaky) than if they did. I really love them. The Prince loves them. And I think we have a winner.
I can’t wait to hear what you think of these. Enjoy!
- 3/4 cup Crisco
- 1 3/4 cups flour
- 1 1/4 cups firmly packed brown sugar (I used dark brown)
- 2 Tbsp. milk
- 1 Tbsp. vanilla extract
- 1 egg
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a stand mixer, cream together the Crisco and sugar until fluffy. Add the milk, vanilla and egg, in that order and continue to mix until well combined.
In a separate bowl, whisk together the flour, salt and baking soda. With the mixer on low speed, add the flour mixture into the wet ingredients until combined. Fold in the chocolate chips with a mixing spoon or spatula.
Drop batter in rounded tablespoons onto the baking sheet. Bake for 10-12 minutes or until light golden in color. Remember that the cookies will continue to bake on the baking sheet for a few minutes after you remove them from the oven. Allow them to cool completely on the baking sheet.
Makes 2-3 dozen.