Dive into pure delight with these Crisco Chocolate Chip Cookies - a twist that takes your favorite treat to new heights, whether you have butter on hand or not! Experience the magic as Crisco adds a special touch, making each cookie irresistibly soft and bursting with chocolate goodness.
I may or may not have a chocolate obsession, and luckily, I have the most overflowing chocolate section on the blog.
If you're with me on the chocolate looooove, some of my favorite recipes are these Bakery Chocolate Chip Cookies, these Triple Chocolate Brownies (they'll literally change your life), and these Peanut Butter Nutella Cookies.
Why You'll LOVE This Recipe
No Need for Butter: Though most chocolate chip cookie recipes require butter, these are made using shortening instead!
Easy Peasy: These cookies are made in one bowl with a mixer and do not require any chill time. So, they're ready for you to indulge in within 30 minutes!
Endless Variations: While these Crisco Chocolate Chip Cookies are divine as is, they're also the perfect opportunity to exercise some creativity. Add nuts, caramel bits, candies, or a pinch of sea salt for your unique twist!
Ingredients
- Crisco Vegetable Shortening: I use regular Crisco, but you can also use the butter-flavored Crisco if you'd like! Crisco is the fat in this recipe and plays the same role butter would in a cookie!
- Light Brown Sugar & Granulated Sugar: Both sugars work together to create flavor, moisture, and structure.
- Eggs: Two eggs at room temperature add structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Soda: This leavening agent gives these cookies their rise and creates a gorgeous cookie!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a wooden spoon, electric hand mixer, or you can use a stand mixer to mix Crisco, light brown sugar, and granulated sugar together until smooth.
STEP 3: Add the room temperature eggs and vanilla extract to the bowl and mix until combined throughout.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula or wooden spoon to fold the ingredients into the dough until smooth
STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula or wooden spoon to fold the chocolate chips in until evenly dispersed.
STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (50-60g of batter). Top each dough ball with additional chocolate chips as desired for a bakery-style look.
STEP 6: Bake the cookies for 8-10 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft. Allow the cookies to fully cool before storing.
Frequently Asked Questions
I used the Crisco shortening in stick form to keep things quick and a little less messy, but you can use it out of the container too! You can use the butter-flavored shortening if you'd like to do that instead!
You can use as many or as few different types of chocolate as you'd like. If you only have one type of chocolate chip on hand, that's totally fine! However, I like to use dark chocolate chunks, semi sweet chocolate chips, and mini semi sweet chocolate chips for the best flavor, texture, and look!
Absolutely! Feel free to add nuts, dried fruits, marshmallows, candy pieces, caramels, peanut butter chips, or any other mix-in your heart desires! Mix them in at the same time you would add chocolate chips!
Yes! Though I recommend 2 tablespoons (50g) of dough per ball, you can make them smaller or larger as you desire. You'll need to adjust the baking time, though. Smaller cookies will require less time and larger cookies will require more time.
Expert Tips
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 385g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Mix of Chocolate Chips: For the best flavor and texture, use a mix of different types and sizes of chocolate chips in these cookies.
Decorating Dough Balls: For a true bakery-style look, push additional chocolate chips into the tops of your dough balls before baking!
Storing
- Allow the cookies to cool completely before storing them. If you store warm cookies or cookies that haven't fully set, they can become soggy from trapped moisture or the unset chocolate can smear.
- Make sure that any chocolate or topping pieces on top of the cookies have fully set before storing. Any chocolate will smear and create a mess and messy cookie if it is still melty.
- Place the cookies in an airtight container, tightly cover them, or place them in a zippable bag to keep them from drying out.
- Crisco Chocolate Chip Cookies can be stored at room temperature for about 3-5 days, or in the freezer for up to 3 months. Keep the container in a cool, dry place.
Related Recipes
Print
Crisco Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Description
Dive into pure delight with these Crisco Chocolate Chip Cookies - a twist that takes your favorite treat to new heights, whether you have butter on hand or not! Experience the magic as Crisco adds a special touch, making each cookie irresistibly soft and bursting with chocolate goodness.
Ingredients
- 1 cup Crisco vegetable shortening
- 1 cup (240g) light brown sugar, packed
- ¾ cup (158g) granulated sugar
- 2 large eggs (100g), room temperature
- 2 ¾ cups (385g) all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 1 ½ cups (270g) chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line your baking trays with parchment paper for easier clean up and to ensure the cookies do not stick to your pan.
- In a large bowl, use a hand mixer, stand mixer, or wooden spoon to mix the Crisco, light brown sugar, and granulated sugar together until combined.
- Add the eggs and mix until dispersed throughout the mixture.
- Pour the properly-measured all purpose flour, baking soda, and salt into the bowl. Use a wooden spoon or spatula to mix the dry ingredients into the batter until combined throughout.
- Add the chocolate chips to the batter and use a wooden spoon or spatula to fold the chocolate chips throughout the batter.
- Divide the dough into about 2- 2 ½ tablespoon dough balls (50-60g of batter). Place the cookies at least 2 inches apart on your pan to ensure the cookies don't spread into one another as they bake.
- Bake the cookies for 8-10 minutes or until the tops are light golden brown, slightly shiny, and the edges are starting to turn golden brown.
- Allow the cookies to cool on the pan for about 5-10 minutes before transferring them to a wire cooling rack or a plate to continue cooling.
- Let the cookies fully come to room temperature and wait until any chocolate on top of the cookies is fully set before storing at room temperature for up to 5 days or in the freezer for up to 3 months.
Notes
Measuring Flour: To prevent your cookies from drying out, measure your flour correctly. Use a measuring kitchen scale to measure 385g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Storing: Crisco Chip Cookies can be stored at room temperature for about 3-5 days, or in the freezer for up to 3 months. Keep the container in a cool, dry place. Make sure that any chocolate or topping pieces on top of the cookies have fully set before storing.
Mix-Ins: Customize the recipe by adding nuts, dried fruit, candy pieces, or other mix-ins. Add the other mix-ins when you pour the chocolate chips in, and ensure they are evenly distributed in the dough for a well-balanced flavor in every bite.
Liz says
Great recipe, cookies come out perfect every time, I will never go back to using the recipe on the back of the chocolate chip bags.
Elise says
This means so much, Liz! Thank you for the kind words!
Liz W says
My new favorite chocolate chip cookie recipe! Rave reviews!
Elise says
Yay! I'm so glad to hear this 🙂