Whenever someone I know needs an extra special treat, I make them Jan’s cookies. They aren’t the healthiest chocolate chip cookie recipe but guaranteed to be one of the best if you get your hands on them. I had only heard about these famous cookies from my husband, Ky, because Jan worked at his school growing up.

She had this famous recipe that she would literally sell gifts for people – 1 year of Jan’s cookies with a delivery each month. They are that chewy and delicious! I myself got to enjoy Jan’s recipe because every time Ky was visiting home the word would get out and we’d get a special delivery. These chocolate chip cookies are gooey and soft and you guessed it…buttery. I had to get my hands on this recipe!

My MIL also knows Jan, so she thought to ask for the coveted recipe knowing how much Jan loved Ky. It worked! And we now have the greatest chocolate chip cookie recipe. I’m whipping some up for my neighbor and thought I’d use this as an opportunity to share the recipe – don’t forget to tag me if you make them!

jan’s chocolate chip cookies

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• Author: cassidyeats
• Cook Time: 30
• Total Time: 30 minutes

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Ingredients

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• 2 cups butter-flavored Crisco (I really like the convenience of the sticks – use 2)
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 2 tsp baking soda
• 2 tsp salt
• 1 tsp vanilla
• 4 large eggs
• 4 1/2 cups King Arthur flour
• 2 cups semi-sweet chocolate chips

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Instructions

1. Preheat oven to 375.
2. Place sugars, baking soda, and salt in the base of your mixer followed by two sticks of butter flavored Crisco and mix on low.
3. Add all 4 eggs – one at a time. Once it is almost all blended, add in 1 tsp vanilla.
4. Slowly add in 2 cups of flour, blend, and add last tsp of vanilla.
5. Again – slowly add the remainder of the flour – the batter will be thick but smooth.
6. Continue to mix at a medium speed and add in the chocolate chips.
7. Use an ice cream scoop and drop onto ungreased heavy sheet pan and bake for 12 minutes – remove from the oven, place on cooling rack, and let them finish cooking on the pan. After 7 minutes, use a spatula to transfer the cookies to cooling wracks lined with parchment paper or brown paper bags.

Each batch makes ~22 cookies.

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