Crisco Chocolate Chip Cookies
These Crisco chocolate chip cookies will have you throwing out that old butter recipe! No more flat cookies! These are golden brown on the outside, soft and chewy on the inside and have the PERFECT amount of chunk that EVERYONE desires in a chocolate chip cookie!
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
Tips:
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