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Grandma's Perfect Chocolate Chip Cookies

average rating is 5 out of 5, based on 6 votes, Reviews

Prep Time:

Cook Time:

20 Min

7-8 Min


36 Servings



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Grandma's Perfect Chocolate Chip Cookies
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These are my absolute favorite chocolate chip cookies! The recipe came from my grandma and sat in my recipe box for years before I tried making them myself. I loved them, but it took some time for me to get them just right. They have the perfect combination of “sweet and salty”. And I love to load them with chocolate chips. These are not the healthiest cookie, but I have given them away to so many people and they always want the recipe. It makes a big batch, but the cookie dough and the cookies freeze really well so you can make as many as you want and then freeze the leftover dough and cook it later. Or you can bake them all and freeze some of the cookies. They stay fresh for about 5-6 days and then they start to go stale so that is why freezing some is a good idea. If you need a big batch of cookies to share, then this is your go to recipe. Just be prepared, because everyone will be asking you for the recipe!


1 ½ c. Sugar

1 ½ c. Brown Sugar

1 c. Canola Oil

1 c. Crisco

3 Eggs

1 Tbl. Baking soda

1 Tbl. Salt

1 Tbl. Vanilla

4 c. Chocolate Chips

4 ½ - 5 ½ c. All Purpose Flour

Bake 375° F for 7-8 minutes


1. Cream White sugar, Brown sugar, Canola oil, and Crisco. It is important that you mix it for several minutes on high. This is one of the tricks I found out. It should be a very light brown color when it is mixed well enough.

2. Add Eggs and continue mixing for several more minutes. It will be very creamy and a very light brown color.

3. Add Baking Soda, Salt, and Vanilla. Mix these in really well, maybe a minute or two.

4. Add Chocolate Chips. I love semi-sweet, but you can use anything you love. My kids prefer half semi-sweet and half white. It is also yummy with milk chocolate and butterscotch chips. Get creative and add what you love! Mix these in. I like to add my chocolate chips before the flour, but it is not necessary to do it that way. I just feel like they get mixed in more evenly.

5. Add Flour. I add different amounts depending on where I live. I have to add 5 ½ cups living where it is humid. But when I lived in a desert, I only added 4 ½ cups. The way to tell is that the dough is not sticking to the edges of your bowl. It will be easy to handle with your hands without sticking to them. If you add too much flour the dough will be crumbly and the baked cookies will drier and harder.

6. Place cookie dough on a baking sheet. You do not need to grease it because they will not stick. They have enough in them😊I like to have my cookies somewhat ununiform, so I use two spoons to spoon it onto the pan. If you like perfect circles you can roll them or use a cookie dough scoop.

7. Bake at 375°F for 7-8 minutes. They should be barelylight golden on top. They may still be a little doughy, but they will continue to set up while they cool.

8.  Enjoy! And try not to eat too many!

Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Click here for the extra large baking sheets that I love to use. These really are my favorite!

Having trouble with this recipe? Please leave a comment below or feel free to email me!


  • If you want to substitute butter for the shortening you can. They don’t quite taste the same, but they are still good.

Do you have any alterations that have worked well for you? Please share them with the rest of us below!

Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

  • No Lengthy Stories

  • No Endless Scrolling

  • Just Practical Cooking using Regular Household Ingredients

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