WHAT’S FOR A CLASSIC DESSERT?
Chocolate Chip Cookies (Grandma June’s Recipe)
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COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
12-16 cookies
This recipe for Grandma June’s Chocolate Chip Cookies is the first recipe I ever memorized because they are unforgettable! They’re soft, buttery, perfectly sweet and made with less than 10 pantry staple ingredients. This classic lives up to it’s name and will become your new favorite chocolate chip cookie!
I couldn’t start off any other way than sharing our family chocolate chip cookie recipe. This was the very first thing I ever made when I was little, and I swear I could still make it in my sleep. I’ve been making these forever, sneaking bites of dough along the way, and yes… there have definitely been times I made a half batch just to eat it. No regrets. These cookies are just one of those recipes that stick with you and feel like home every time you make them.
What I love most is how simple they are. We’re talking less than 10 basic pantry ingredients. And before you side eye the Crisco, hear me out. Crisco is a vegetable shortening, so it’s a solid fat made from plant oils instead of butter. It might feel a little old school, but it’s been used in baking forever because it does something butter just doesn’t do the same way. It gives you a soft, tender center with just the right amount of structure so the cookies don’t spread too much or turn greasy.
It’s really what makes these cookies so consistent and so good every single time. They stay soft, they hold their shape, and they taste like a true classic chocolate chip cookie should. This is the kind of chocolate chip cookie recipe you end up memorizing without even trying, and the one you eventually pass along because it’s just that reliable.
Ingredients You’ll Need
Crisco – Vegetable shortening gives these cookies their soft texture and helps them hold their shape without spreading too much while baking. It also keeps the cookies tender even after they cool, which is why this recipe stays consistent every single time.
Brown Sugar – Adds moisture and a subtle molasses flavor that gives the cookies a chewy center and deeper sweetness.
White Sugar – Balances the brown sugar and helps create those lightly crisp edges while keeping the overall sweetness right where it should be.
Eggs – Bind everything together and add structure while also contributing to the soft texture.
Vanilla – Brings warmth and enhances all the other flavors in the cookie.
Flour – Determines how thick or soft the cookies turn out being the main structure of the dough.
Baking Soda – Helps the cookies rise slightly and spread just enough while baking.
Salt – Balances the sweetness and brings out the chocolate flavor.
Semi-Sweet Chocolate Chips – Adds pockets of chocolate throughout each bite. Semi sweet keeps the cookies from being overly sweet but you can use any type you enjoy.
How To Make Homemade Chocolate Chip Cookies
Prepare for baking: Preheat the oven to 375F and line a baking sheet with parchment paper or give it a quick spray so nothing sticks.
Cream the fats and sugars: Add the Crisco, brown sugar, and white sugar to your mixer and beat on medium for 1 to 2 minutes until it looks light and fluffy.
Add the eggs and vanilla: Crack in the eggs and pour in the vanilla, then mix until everything is fully combined and smooth. You want it to look creamy and fully blended, not streaky.
Mix the dry ingredients: In a separate bowl, stir together the flour, baking soda, and salt so everything is evenly combined.
Combine wet and dry ingredients: Turn the mixer to low and slowly add the flour mixture in batches. Mixing it in gradually keeps the dough soft and prevents it from getting overworked.
Check and adjust the dough: Take a quick look and feel of the dough. If it seems too sticky or a little gritty, add a tablespoon or two of flour. If it feels too dry or tastes flour heavy, mix in a small splash of milk to bring it back together. Use your best judgement here.
Add the chocolate chips: Pour in the chocolate chips and mix on low just until they’re evenly spread throughout the dough. You want chocolate in every bite, not all clumped in one spot.
Portion the cookies: Scoop 1 to 2 inch portions of dough onto your prepared baking sheet using two spoons or a cookie scoop. Leave some space between each one.
Bake the cookies: Bake for 8 to 10 minutes until the edges are set and just starting to turn golden. The centers should still look slightly soft.
Cool and enjoy: Let the cookies sit on the pan for a few minutes before moving them so they can finish setting up. Then grab one while it’s still warm and enjoy!
Tips To Make The BEST Chocolate Chip Cookies
Start with room temperature ingredients. The Crisco should be soft but not melted and the eggs should not be cold so everything blends smoothly and evenly right from the beginning.
Mix until the flour just disappears. Once you don’t see streaks of flour, stop mixing because overworking the dough makes these lose that soft texture.
Pay attention to how the dough feels, not just the measurements. This is one of those recipes where a quick adjustment makes a difference, so dialing in the texture right before baking gives you better results than following the flour exactly.
Use a consistent scoop size. Keeping the dough portions the same size helps everything bake evenly so you don’t end up with some overdone and some underdone.
Keep the dough balls slightly taller than wide. Stacking them a little instead of flattening helps control spread and gives you a thicker, softer center.
Bake one test cookie first. A single cookie tells you everything about spread, texture, and bake time so you can accurately gauge the bake time.
Watch the edges, not the timer. The edges should look set and lightly golden while the centers still look soft, which is the sweet spot for a soft cookie after cooling.
Keep your baking sheet from getting too hot between batches. Starting each batch on a cooled pan helps control spreading and keeps the cookies from baking too fast on the bottom.
Ways To Customize
Add a mix of chocolate varieties. Combine semi sweet, dark chocolate, and milk chocolate chips to layer the sweetness and create a more complex flavor.
Fold in toasted chopped nuts. Walnuts or pecans add a crunch and balance the sweetness without changing the base dough.
Add a sprinkle of flaky salt on top before baking. This enhances the sweetness and gives a sweet and salty contrast that makes the chocolate stand out.
Swap vanilla for a blend of vanilla and almond extract. This adds a bit of bakery style flavor that makes the cookies taste a little more special.
Roll the dough balls in sugar before baking. A light coating of granulated sugar adds a little crunch on the outside and a slightly crackled finish.
Make them bakery style with oversized scoops. Scoop larger portions of dough and bake a minute or two longer for thick cookies with soft centers and slightly crisp edges.
Shape the cookies right out of the oven. Use a spoon to gently nudge the edges into a perfect circle while they’re still warm for a thick, uniform look.
Storing & Freezing
Storing: Store the cooled cookies in an airtight container at room temperature for up to 5 days. The Crisco helps keep these cookies soft for longer than an average cookie baked with butter.
Freezing: Once the cookies are completely cooled, place them in a freezer-safe bag or container and freeze for up to 2 months. Stack them with parchment between layers so they don’t stick together. When you’re ready to eat, let them thaw at room temperature.
Freezing Unbaked Dough: Scoop the dough into balls and place them on a baking sheet, then freeze until solid before transferring to a freezer bag. When baking from frozen, place the dough balls directly onto a lined baking sheet and bake at 375F, adding 1 to 2 extra minutes to the bake time. This is perfect for baking just a few cookies at a time whenever you want them fresh.
FAQ
Can I use butter instead of Crisco in this recipe?
Yes, but the texture will change. Butter adds more flavor but also more moisture, which can make the cookies spread more and lose that soft, structured center this recipe is known for.
Why did my cookies spread too much?
This usually comes down to the dough being too warm or slightly under-floured. If the dough feels soft or sticky going onto the pan, it will spread more in the oven.
How do I know if I added the right amount of flour without weighing it?
The dough should feel soft and smooth but not sticky. If it sticks heavily to your hands or feels greasy, it usually needs a little more flour to balance it out.
Can I make the dough ahead of time and bake later?
Yes, and it actually works really well for this recipe. Just keep the dough covered in the fridge and let it sit out for a few minutes before scooping so it’s easier to work with.
How do I get that classic soft center?
It comes down to pulling them at the right moment. When the edges are set and the centers still look slightly underdone, they’ll finish setting on the pan and stay soft in the middle.
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Grandma June’s Chocolate Chip Cookie Recipe
My Grandma’s Chocolate Chip Cookie recipe. The very first thing I ever learned to bake. It’s my perfect cookie.
Ingredients
1 cup Crisco (don’t freak out, it’s what makes it good)
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 package semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- Put the Crisco, the brown sugar and the white sugar together in your mixer. Mix on medium for 1-2 minutes until it’s nice and fluffy.
- Add in the two eggs and vanilla. Mix for another minute.
- In a small side bowl mix the flour, baking soda and salt all together. Put your mixer on low and slowly add in the flour mixture little by little until it’s all mixed together.
- At this point, I taste it to see what it needs. If it feels too gritty, add another tablespoon or two of flour. If it tastes like there is too much flour, add a teaspoon of milk.
- Add your bag of chocolate chips into the mixture and mix on low another minute until the chocolate chips are all combined.
- Line a cookie sheet with parchment paper or a spray of Pam.
- Using two spoons, scoop the dough with one and scrape the ball of dough onto the cookie sheet with the other. Each dough ball will be 1-2 inches for each cookie. Put 1-2 inches in between each cookie (they will spread).
- Bake at 375 degrees for 8-10 minutes.
- Let cool and then pour yourself a big glass of milk and enjoy these incredibly yummy, simple classic cookies.
Notes
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10 Responses
It seems like a good recipe, am going to try this out.
I like your personal note.
Thank you so much! I hope you like these as much as we do!
Omg these are amazing, so delicious! Thanks for the recipe ?????
Oh yay!! So happy you like them! Thank you for letting me know!
Amazing recipe!! Thanks so much! You are the best!
So happy you liked them! You are so sweet!
Thank you for including me!
I made these with my girls and they are absolutely delicious! I agree that crisco makes them next level amazing!
Oh that makes me so happy! Thew crisco is definitely the key, my grandma knew her stuff.