Written By: Leslie Means
I have a secret.
I started making this secret chocolate chip cookie recipe when I was a young girl. I’ve made lots and LOTS of batches.
This recipe has been a fan favorite for many years. I’ve made it for birthday parties, family gatherings, company picnics and the like. I’ve heard people say, “Leslie, what is in your cookie recipe? It’s SO good.”
And I tell them.
“It’s a few of my mom’s secret ingredients that make these bad boys so tasty.”
Then a few years ago my sister, Lindsay shared the REAL secret.
“Um, Les – that recipe mom uses is the same dang recipe on the back of the chocolate chip cookie bag. You can just tell people you got it from “Nestley – a toll-housey” (Insert sarcastic accent).
What? NOOOOOOOOOOOOOOOOOOOOO! That can’t be.
The. Exact. Same. Recipe.
Crushed, I called mom to ask her if my sister spoke the truth.
“Yes, Leslie,” she says. “But – there are a few things that I use that makes the recipe unique.”
She’s right. Our recipe calls for Crisco. NOT butter. I’m not a fan of flat, crunchy cookies. These bad boys will never be flat.
We have other special additions too. Having made them so many times, I can tell you before the cookies are baked whether or not they will be good. Here’s a few special touches we add to the batch.
*Use REAL vanilla. Nothing imitation.
*Use a HUGE cookie scoop.
*Use Kosher salt instead of table salt.
*Place your cookies on a silver, jelly roll pan. (I seriously think other cookie sheets hamper with the baking process.)
*Bake only about 8-10 minutes on 375. Take your cookies out a few minutes before they are fully cooked; let them finish baking on the cookie sheet.
*ONLY use Nestle real semi-sweet chocolate chips. They are the best for these guys.
*Pop them in the fridge or (my favorite) the freezer. I think they’re best cold.
*Use the entire bag of chocolate chips and eliminate the nuts. (That’s my addition.)
*Use fresh eggs. (This is easy for me as mom and dad and my sister, Lindsay have chickens. I’m likely to have fresh eggs throughout the year.)
If you’re a butter-in-your-cookie fan, you might not like the Crisco one as well. (AKA – my sister, Lindsay who crushed my heart by telling me it’s not a secret recipe.)
HOWEVER, throughout the years I’ve have 100’s of people tell me how much they loved my cookies. And my biggest critics; Kyle, my girls and my dad?
They love them.
That’s pretty much all that matters anyway. 😉
Leslie’s Secret Ingredient Chocolate Chip Cookies!
(AKA – Nestle Toll House with a few additions)
1. 1 tsp. REAL vanilla
2. 1 tsp. Kosher Salt
3. 1 bag (usually about 3 cups) Nestle Semi-Sweet Chocolate Chips
4. 1 tsp. baking soda (Make sure this one is fresh, too.)
5. 3/4 cup granulated sugar
6. 1 cup Crisco
7. 3/4 cup packed brown sugar
8. 2 eggs (It’s fun to have fresh, chicken eggs. Make sure you check to see if there is a chick hanging out in one of them before used! Yes. You can stop gagging now).
9. 2 1/4 cups all-purpose flour
Preheat oven to 375 degrees
Combine flour, baking soda and salt in small bowl. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and (optional) nuts.
Use large cookie scoop. Place dough on non-greased cookie sheet (again, I use a silver jelly roll pan). I can hold 12 cookies on one pan comfortably.
Bake until just about finished; 8-10 minutes. Take out of oven and leave cookies on sheet to continue baking for 1-2 minutes.
Move to wire racks to cool. Place in freezer/fridge in air-tight containers once cooled for best taste!
Do you have any “secret” recipes? We want to know your favorites!!