Crisco Chocolate Chip Cookies
Do your chocolate chip cookies always come out flat? The problem is most likely your butter! Substituting Crisco for butter will change your life! No more flat cookies! Hello soft and chewy, uniform, perfectly chunky cookies! So throw out your chocolate chip cookie recipe right now and adopt this one! These Crisco chocolate chip cookies are everything you ever dreamed of in a cookie and more!
If you’re like me, then you might have seen a can of Crisco in your mothers pantry but had no idea what she did with it. As you got older maybe you tried to make a recipe that called for it so you went and bought it. The oddly textured white stuff may have even grossed you out a bit as you scooped it out for that recipe. After that use, you probably just let that can sit in your pantry for YEARS!
BUT THEN…
You start getting really into baking and trying to create the optimal baked goods. Your usual recipes aren’t hacking it and so you join different baking Facebook groups and trying different recipes from bloggers (like me!) to figure out what works!
AND THEN! You come across THIS recipe for Crisco chocolate chip cookies…
You bake them…
They turn out PERFECT!
Your life as an aspiring baker is changed forever!
If you are reading this and you skipped a few of those steps that it took me to FINALLY figure out that Crisco is the BEST KEPT BAKER SECRET then…YOU’RE WELCOME!
So let’s cut to the chase! Let’s talk about how you make these AMAZING, life-changing, Crisco chocolate chip cookies!
Shopping List:
- 1 c Crisco shortening
- 3/4 c Granulated sugar
- 3/4 c Light brown sugar **packed
- 2 LG Eggs
- 2 tsp Vanilla extract **or Imitation Vanilla
- 1 tsp Salt
- 1 tsp Baking soda
- 2.25 c All-purpose flour
- 2 c Chocolate chips **any flavor/style
Equipment Needed:
- Standing Mixer **optional
- 2 Cookie Sheets
- Cookie Scoop **optional
How to Make Crisco Chocolate Chip Cookies:
- Preheat oven to 350F.
- Prepare two cookie sheets by spraying them with non-stick spray. Set aside.
- Beat Crisco and sugars on medium speed until fluffy. About 2 minutes.
- Add eggs one at a time. Then add vanilla. Beat on medium for about 30 seconds between adds.
- In a separate bowl, sift together salt, baking soda and flour.
- Slowly add flour mixture to mixer while continuing to beat on medium speed.
- Once fully incorporated, reduce speed to low and add chocolate chips.
- Only mix until chips are mixed in.
- Scoop dough with cookie scoop or a spoon. Form into ball and place on prepared cookie sheets. Leave space between as they will spread a bit.
- Bake in pre-heated oven for 10-12 minutes. If using two shelves in oven, switch trays half way through cooking time for an even bake.
- Remove from oven and allow to cool for 10 minutes on cookie sheets.
- Serve or place on wire rack to cool completely and then store in an air tight container.
Tips for Making Crisco Chocolate Chip Cookies:
1. Use parchment paper instead of non-stick spray for easier clean up.
2. Don’t handle dough too much. Use scoop and drop balls onto sheet. Use fingers only to form a tighter ball if dough is falling off.
3. Bake as soon as you finish forming cookies.
4. If you can’t bake right away, place dough in fridge until ready to bake.
5. Store in an air tight container on counter for 3-5 days or in fridge for 3 weeks. Can also freeze cookies/dough for up to 6 months.
Substitutes:
Crisco: Butter flavored Crisco, softened butter
Vanilla: Imitation vanilla, almond extract
All-purpose flour: King Arthur’s Gluten Free 1:1 flour
Light brown sugar: Granulated sugar, dark brown sugar
Granulated sugar: Brown sugar
Chocolate chips: dark chocolate, sugar free chocolate, M&M’s, chocolate candy, chocolate chunks
Crisco Chocolate Chip Cookies
Equipment
- Standing Mixer **optional
- 2 Cookie Sheets
- Cookie Scoop **optional
Ingredients
- 1 c Crisco shortening
- 3/4 c Granulated sugar
- 3/4 c Light brown sugar **packed
- 2 LG Eggs
- 2 tsp Vanilla extract **or Imitation Vanilla
- 1 tsp Salt
- 1 tsp Baking soda
- 2.25 c All-purpose flour
- 2 c Chocolate chips **any flavor/style
Instructions
- Preheat oven to 350F.
- Prepare two cookie sheets by spraying them with non-stick spray. Set aside.
- Beat Crisco and sugars on medium speed until fluffy. About 2 minutes.
- Add eggs one at a time. Then add vanilla. Beat on medium for about 30 seconds between adds.
- In a separate bowl, sift together salt, baking soda and flour.
- Slowly add flour mixture to mixer while continuing to beat on medium speed.
- Once fully incorporated, reduce speed to low and add chocolate chips.
- Only mix until chips are mixed in.
- Scoop dough with cookie scoop or a spoon. Form into ball and place on prepared cookie sheets. Leave space between as they will spread a bit.
- Bake in pre-heated oven for 10-12 minutes. If using two shelves in oven, switch trays half way through cooking time for an even bake.
- Remove from oven and allow to cool for 10 minutes on cookie sheets.
- Serve or place on wire rack to cool completely and then store in an air tight container.
Notes
For more recipes like this one, check out these other greats from Struggle Shuttle:
Peanut Butter Chocolate Icing Fudge
Let me know what you think about this recipe for Crisco chocolate chip cookies in the comments!
8 Comments
Aadiv S
Dear,
Delicious and really simple! Even after adding a few more minutes to the cooking time, they were still soft, which is how I prefer them. This recipe should be kept around.
Marysa
These sound like they have a really nice texture. It makes sense that crisco would be a great combination for cookies.
Catalina
Chocolate Chip Cookies are my favorite. I will make your recipe next time!