Here’s the thing…my Dad didn’t actually create this recipe, but I couldn’t title this post anything else because we’ve (my brother and I) referred to these chocolate chip cookies as ‘Dad’s’ for just about as long as I can remember. This is actually the true original nestle chocolate chip recipe. Not the one from the 60’s you’ll easily find if you search on Google, but the one from the 40’s when chocolate chips were packaged in silver bags. I only know these fun facts, because my grandma had (and probably still has) said bag. Without the chocolate chips 🙂 Somewhere along the way Nestle decided to replace the crisco with butter. Likely because butter is a more natural ingredient, but the crisco is honestly what makes the cookies so delicious. I do tend to focus on a healthy balance around here though so imagine my excitement when Dad made another modification to the recipe a couple weeks ago and replaced the crisco with coconut oil. The taste is a bit different, but the consensus has been this upgrade is brilliant. And the cookies are so soft!!
Chocolate chip cookies are one of my favorite weeknight desserts, because mixing them up after dinner on a Wednesday is totally realistic. One batch makes 18-20 cookies which feels like a perfect amount and takes an honest 30 minutes start to finish.
The batter is a mixture of…
- Coconut oil (or Crisco if following the original recipe)
- Sugar – I like to use organic cane sugar
- Light Brown Sugar
- Eggs – only one for a single batch, but just writing ‘egg’ felt odd
- Vanilla – Pure Bourbon Vanilla from Trader Joes is my favorite!
- Baking Soda – so they rise!
- Flour – I always have unbleached on hand; whole wheat could also be used
- Chocolate chips – milk chocolate or dark chocolate
Let me just confirm for you now, you’ll think the recipe calls for too much flour as you’re adding it. It seems like a lot, but it works! It also mixes even better when using the coconut oil (these photos were using crisco). The second thing I’ll confirm for you is if you check on the cookies after just a couple minutes in the oven (by turning the oven light on) you’ll likely get a little concerned with how ‘wet’ they look and worry you used too much coconut oil, if going that route. Either that or you’ll think more logically than me of course. haha
Try to resist eating the cookie dough; these only take about 7 or 8 minutes to bake in the oven! You’ll bake them until they just start to brown and look almost done; you don’t want to over bake them! Of course, is there anything you do want to over bake? 🙂
And before you know it, you have fresh from the oven, warm chocolate chip cookies to end your Wednesday and get you through the last couple days of the work week! There’s something about a dim kitchen in the evening with fresh baked goods that just gets me. It feels so cozy and homey so I especially try to bake a couple times on the weeks we have Hailey. I hope it’s a memory and feeling she takes with her just as I’ve carried it with me from my childhood. That over the oven light on and something sweet to grab as you pass through on your way to watch TV in the living room…
Enjoy and happy baking!!
Chocolate Chip Cookies
The best sweet treat to bake on a weeknight
- 1/2 cup coconut oil or crisco
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup & 2 Tbsp flour
- 6 oz chocolate chips more or less based on preference
In a large mizing bowl, use a spatula to stir coconut oil (or crisco) and sugar together. Add brown sugar and stir until well combined.
Push the oil/crisco and sugar mixture to the side of the bowl and beat egg, vanilla, baking soda and salt on the other side of the bowl.
Mix all ingredients from the first two steps until well blended.
Gradually add flour into the mixture and stir until fully mixed. Fold in chocolate chips.
Spoon dough onto a parchment paper covered cookie sheet; I usually add 12 cookies to one baking sheet. Bake for 7 to 9 minutes until cookies start to brown, being careful not to over bake 🙂
Remove from oven and transfer cookies to a cooling rack to cool completely before storing in an airtight container.