Ultimate Chewy Chocolate Chip Cookies with Crisco

Facts are facts. Chewy chocolate chip cookies are made with Crisco. This post is not sponsored and Crisco has no idea who I am.....but the fact is, these have been the best family cookies for over 40 years.

My Grammy made the best chocolate chip cookies. They were chewy, golden brown on the bottom, and filled with semi-sweet Chocolate Chips. She used the recipe from the Toll House bag. Her secret was that she always used butter-flavored Crisco instead of salted butter.

My Grammy adapted this from the original recipe of the Toll House chocolate chip bag. Her adaptations always used butter-flavored shortening and only semisweet chocolate chips. Her other tips were not to overmix the dough, or the cookies would be flat, and to use a cookie scoop to get the perfect 3-inch cookies every time. 

Ingredients for Chewy Chocolate Chip Cookies

This recipe uses simple ingredients and easy measurements. You only need dry measuring cups and a 1 teaspoon measuring spoon. Made in one bowl with a mixer. Easy as it gets!

Instructions for Chocolate Chip Cookies 🍪

A secret talent of mine is that I can whip up this recipe from memory in the 6 minutes it takes to preheat my oven.  🤪. I have made hundreds of batches of cookies and these are still the clear favorites. 

1. Use a stand mixer or a large bowl with a hand mixer.

2. Cream together Crisco and both sugars.

3. Add eggs and vanilla and mix well.

4. Add dry ingredients

Butter Vs. Crisco in Chocolate Chip Cookies

Butter is typically about 80% fat, with the remainder being water. When the dough bakes, the butter melts faster because of the water. Using butter will produce a thinner cookie while using shortening produces a chewier cookie that stays thick in the middle and crisp on the edges.

Bake for 8-10 minutes.  They will look slightly undercooked and puffed.  The edges might be golden.  Cookies will look light and pale.  Cookies should cool on the pan for about 5 minutes before moving them to a wire rack to finish cooling.

The cookies will settle and get that perfectly wrinkled middle as they cool.

Storing Cookies

Allow Cookies to cool completely before storing. Keep in an airtight container or ziplock bag at room temperature for up to 7 days. You can also freeze the cooled cookies for up to 2 months. 

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Ultimate Chewy Chocolate Chip Cookies with Crisco

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These are the best chocolate chip cookies. Cchewy, golden brown on the bottom, and filled with semi-sweet Chocolate Chips. They stay perfectly soft with a tiny bit of crisp on the bottoms. The butter flavor perfectly contrasts the semi-sweet chocolate chips for the best chocolate chip cookie recipe.

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Ingredients

  

• 1 cup butter-flavored Crisco at room temperature any brand of vegetable shortening works
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 ¼ cup all-purpose flour
• 2 cups 12 oz bag Semi-Sweet Chocolate Chip morsels

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Instructions

 

1. Preheat oven to 375 degrees. {Remember that we will test two cookies, so you can also preheat your oven to 350 degrees and start there}
2. In a large bowl, use an electric mixer to cream butter flavor Crisco and both sugars for about 90 seconds. The mixture will still look granulated and yellow.
3. Scrape down the sides of the bowl and add in eggs and vanilla. Mix to combine.
4. Add in your dry ingredients of flour, baking soda, and salt. Mix until only half combined {see photo}
5. Add in 2 cups (12 oz bag) of semi-sweet chocolate chips and continue to mix until evenly distributed and flour is mixed well.
6. Drop by rounded spoonful {I use a cookie scoop} onto a baking sheet lined with parchment paper. 12 cookies per sheet is about 1 ½ inches apart.
7. Test just two cookies in the center of the baking sheet at your starting temperature for 8 minutes. You can judge increasing or decreasing the temperature and same with the time. I always bake mine at 375 degrees for 9 minutes.
8. Let cookies cool on baking sheet for 5-10 minutes and then using a spatula, move them to a wire rack to finish cooling.
9. Once cookies are completely cooled, store them in an airtight container at room temperature. You can also freeze the cooled cookies for up to 2 months.
10. *See notes below about freezing cookie dough.

Notes

Can I freeze Chocolate Chip Cookie Dough?

Yes!  Freeze for up to 2 months.  Do not thaw before baking but test two cookies and decide if the frozen dough needs an extra minute or 2 for baking.   Flash freeze on a pan and transfer to a ziplock freezer bag or airtight container and bake as many or as few as you like.  A great way to always have a few fresh cookies waiting for guests or a special treat for your family.

 

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