Top Secret World's Best Chocolate Chip Cookies

*All of my tools and suggestions are listed at the bottom of the recipe blog, and linked to my Amazon affiliate storefront, for reference or purchase.

Ok, I said no stories, but I have a little one. You may recognize the general recipe here. My mom made modifications I have kept secret all my life because I always want my kids to think I make the best Chocolate Chip Cookies, next to Nana. After all, she does everything better.

But, alas, here I am, sharing it with the world (sorry, mom). They are the best. And yes, you have to do it exactly like this.

Prep Time: 15 min

Cook Time: 10 min

Additional Time (you know, for life): 15-45 min, depending on your circumstances and children's ages...and if you let them help (just don't 😂).

Total Time: Ideally 40 min

Yield: 2 dozen cookies, but I say double it.

​Ingredient	Amount	Double Recipe Amount: You will need a giant mixer
​All-Purpose Flour	2 1/4c	​4 1/2c
​Baking Soda	​1 tsp	2 tsp
​Salt	​1tsp	​2 tsp ( some don't double. I do.)
Butter	​1/2 c (one stick)	1c (2 stick)
Crisco- Regular	1/2 c (half lard block)	1 c (whole lard block)
White Sugar	​3/4 c	1 1/2 c
Brown Sugar	3/4 c	​1 1/2 c
Vanilla	1 tsp	2 tsp
Eggs	2 large	4 large
Chocolate Chips	​2 c	4 c
​Finely chopped Pecans (or Walnuts)	​2 c, like so fine it's a powder	​4 c
Dry Oats	​1 c	​2 c

We typically use a food processor for the nuts and choose Pecans over Walnuts. I don't care if you or anyone else hates nuts, this piece is essential, and no one will ever know they are in there. IF you have a nut allergy, this recipe is not for you...and I'm sorry.

Directions:

1. Preheat the Oven to 375 F

2. Mix all these dry ingredients: Flour, baking soda, salt in a mixing bowl. I use a large sifter like this, pour everything in, and sift together.

3. Beat Butter, Crisco, white sugar, brown sugar, and vanilla until well mixed and creamy.

4. Gradually beat in flour mixture.

5. Add nuts and oats while beating ( you can also throw these in the food processor, but I prefer using my Vitamix or, even easier, my Magic Bullet)

6. Gradually add in your chocolate chips.

Drop onto cookie sheets. Big fan of parchment paper over here and the cookie scooper.

Bake for 9-12 minutes, depending on how you like the centers of your cookies!

*Pro tip, freeze some of the balls in layers with parchment paper in safe freezer containers for future cookies on the fly or...you know, cookie dough snacks after the kids go to bed.

There you have it. The big secret recipe, pretend it's yours now, never tell a soul ;).

You are welcome.

Also, in general, Cookies bake better on cooler days, so if it's mid-summer, let the batter cool in the fridge for a bit or overnight.

Love you, mean it, ENJOY!

And let me know how you like them!

Katie

My favorite tools and types to make it easy!

Links:

• The Magic Bullet: small option for processing and awesome for quick smoothies

• Vitamix: great tool, big and more expensive but incredibly useful and great for food processing, and of course large amounts of smoothies.

• Cookie Scoop: You'll wonder what you've been doing your whole life without one.

• Large Sifter: Love this kind, so do the kids, it's basically the only part I'll let them in on.

• Freezer containers: For your mama midnight snack bites...or, you know, quick cookies in the future.

• Crisco Bars: yes, you have to use the crisco

• Oats: you can use any rolled, but wanted to make it clear, and we stick to Quaker.