Crisco Chocolate Chip Cookies are the ultimate chocolate chip cookie recipe whether you like your cookies tender and chewy or crisp and crunchy. This delicious, quick and easy recipe is sure to please.
Why you'll love this recipe
- Make either chewy cookies or crisp cookies with one easy recipe.
- No chilling time is needed.
- This version of the Crisco Ultimate Chocolate Chip Cookies recipe is revised for improved flavor and texture.
This is a recipe that's especially useful when you want to bake a sweet treat in very little time. There's no chill time required, so you can be happily eating cookies in about 30 minutes.
Chocolate chip cookies with shortening spread much less than when butter is used, which creates thicker cookies with a tender texture.
Brown sugar, vanilla, and tons of chocolate chips make sure every bite of these cookies is full of flavor.
Two baking times are provided in this recipe. Bake for a shorter time, for soft and chewy cookies with just a crisp edge. Bake a few minutes longer for a crunchy treat.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of a stand mixer, combine the ingredients to form the cookie dough.
- Stir in the chocolate chips.
- Using a 2T medium cookie scoop, place dough balls on the prepared cookie sheet 2" apart..
- For chewy cookies, bake for 8-9 minutes. For crunchy cookies bake up to 12 minutes. Remove the baked cookies from the oven and cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.
Storage
Store the cookies at room temperature in an airtight container for up to 5 days. Chewy cookies loose their chewiness after 5 days. Crisp cookies maintain their crispness longer.
Would you like to save this?
We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!
For best results with longer shipping times, vacuum sealing is recommended.
Tips
- Regular shortening or margarine can be used instead of the butter flavor shortening.
- Use milk chocolate chips for sweeter cookies. Use dark or semi-sweet chocolate chips for a less sweet cookie.
- For dairy free cookies be sure to use dairy free chips.
- For pretty cookies with chocolate chips on top, press a few chips into the top of each dough ball before baking.
- Replace ½ cup of chocolate chips with chopped nuts or toffee bits.
- For a change of flavors try using white chocolate chips or peanut butter chips.
- This simple recipe is great to use when baking with children.
Frequently asked questions
Baking at a higher temperature cooks the cookies faster, resulting in a softer, thicker cookie. Baking at 350 degrees F requires more baking time, and results in a thinner, crisper cookie.
Use either dark or light brown sugar. Using dark brown sugar adds additional molasses flavor to the cookies.
Related Recipes
Easy Chocolate Chip Cookie Bars are soft, chewy treats great for lunch boxes or after school snacks. An easy way to bake chocolate chip cookie dough quickly.
For thick, chewy chocolate chip cookies full of spice and dark chocolate, try Chocolate Chip Molasses Cookies.
Chocolate Chip Mocha Cookies have chunks of melted chocolate in a chewy coffee and chocolate dough.
Chocolate Chocolate Chip Shortbread Cookies are crunchy, buttery, cookies with double chocolate flavor.
Coconut Milk Chocolate Chip Pound Cake is a fluffy, tender loaf speckled with chocolate chips and shredded coconut.
Marble Cookies with chocolate chunks are thick, chewy cookies made with swirled chocolate and vanilla dough.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Crisco Chocolate Chip Cookie Recipe
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup butter flavored vegetable shortening Crisco
- 1 cup brown sugar dark or light
- ¼ cup granulated white sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk to combine flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, combine shortening, sugars, and vanilla. Mix in the eggs.
- Add the flour mixture and mix just until combined.
- Stir in the chocolate chips.
- Using a 2 tablespoon medium cookie scoop, place dough balls on the prepared baking sheet 2" apart.
- For chewy cookies, bake for 8-9 minutes, or until just turning golden brown. For crunchy cookies bake up to 12 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store the cookies at room temperature in an airtight container for up to 7 days. Chewy cookies loose their chewiness after 5 days. Crisp cookies maintain their crispness longer.
Notes
-
- Regular shortening or margarine can be used instead of the butter flavor shortening.
-
- Use milk chocolate chips for sweeter cookies and semisweet or dark chocolate chips for a less sweet cookie.
-
- This recipe is dairy free as long as dairy free chips are used.
-
- Replace ½ cup of chocolate chips with chopped nuts or toffee bits.
-
- These cookies are also delicious made with white chocolate chips or peanut butter chips.
- Double wrap pairs of cookies, bottoms together, in plastic wrap. Place columns of wrapped cookie pairs in an airtight container or ziplock bag.
- For best results with longer shipping times, vacuum sealing is recommended.
Leave a Reply