These Crisco chocolate chip cookies have the perfect texture. They are crisp on the outside and soft and chewy inside. There is no chill time required for this dough and you can have them baked and ready for snaking in just 30 minutes.
These chocolate chip cookies made with crisco (instead of butter) are sweet and full of melted chocolate. They have the perfect texture with a little crispness on the edges and outside, but still soft and chewy inside.
Substituting ingredients can help change up the flavors and textures in cookies. Try out these chocolate chip cookies without baking soda, No Vanilla Chocolate Chip Cookies or these peanut butter cookies without brown sugar if you want to try a few other similar options.
These cookies are a perfect chocolate chip cookie and they are great for serving at parties, celebrations or for everyday snacking. As a bonus, they are quick and easy to make.
🍪 Why To Try This Recipe
Easy to make - with simple ingredients (most of which you likely have in your kitchen already), these are so easy to make. All you have to do is mix everything together and bake them.
Chewy and Delicious - these cookies are thick and chewy. They are the perfect texture and a delicious combination of sweet and chocolate.
Super quick - since the Crisco is already room temperature, you don't have to spend time softening butter. Also, the Crisco keeps cookies from spreading, so no chill time is required for the dough.
What is Crisco or Shortening?
Crisco is a type of shortening. Shortening is essentially a solid form made from vegetable oils. It is used in place of other fats like butter or oil when baking.
Shortening tends to make thicker, softer and more fluffy baked goods when compared to butter or oil. The reason for this is that it melts more slowly which leads to less spreading of the baked good.
What does all this mean for cookies with Crisco? It just means that you will get thick, soft cookies easily when you use Crisco as the fat in your ingredients.
- Measuring Cups
- Measuring spoons
- Hand or stand mixer
- Mixing bowl
- Cookie sheet
- Wooden spoon or spatula
- Brown Sugar
- White Sugar
- Chocolate chips
- Baking Soda
See recipe card for quantities.
📖Substitutions & Variations
Here are a few flavor variations and ingredient substitutions you can try out if you want to change this recipe up a little.
- Use different chocolate chips - we like to use dark chocolate chips for this recipe. But you can use milk chocolate, semi-sweet, or mini chocolate chips if you want.
- Change up the sugar ratio - as long as you use a total of 2 cups of sugar, you can actually use any ratio of granulated/white to brown sugar that you want. Be aware the brown sugar makes the cookies more moist, but will also cause them to spread more.
- Add some nuts -use only 1.5 cups of chocolate chips and add in .5 cup of chopped pecans or walnuts for a crunchy nut taste. Or add 1 cup of peanut butter for a peanut butter flavor.
- Other add-ins - want to ramp of the flavors for these cookies? You can add .5 cup of any type of add-in. Try out M&Ms, Reeses pieces, dried fruit or butterscotch chips to name a few.
Want to skip butter and Crisco? Try out these No Butter chocolate chip cookies.
Use the following easy step-by-step instructions and photos to make the ultimate chocolate chip cookies with shortening.
Step one: Preheat the oven at 350 degrees Fahrenheit. You will also want to grease the cookie sheet with a thin amount of Crisco/shortening or cooking spray if the cookie sheet is non-stick.
Step two: Add the brown sugar, granulated sugar and crisco to the mixing bowl.
Step three: Use the stand or hand mixer to cream together the shortening and sugar. This takes about 2 minutes on medium-high speed.
Step four: Add the vanilla extract and Eggs. Mix on medium-low speed until it is well combined.
Step five: Combine the salt, baking soda and flour in a separate bowl. Then, with the mixer on low speed, slowly add it into the wet ingredients until everything is well combined.
Step six: Pour the chocolate chips into the mixing bowl. Then, carefully fold them into the cookie dough.
Step seven: Use a tablespoon to scoop heaping spoonfuls (about 1.5 tablespoons worth). Roll them into balls and place them a few inches apart on the cookie sheet.
Step eight: Bake for 10 - 12 minutes or until edges of the cookies are firm and light brown. Allow to cool before removing from the cookie sheet.
Hint: the cookies will continue to firm up as they cool on the cookie sheet, so the center will still be soft when removed from the oven. If you want a crispier cookie, you can bake for an extra minute or two.
⭐Recipe Tips for Success
- Don't bake too long - for chewy cookies, make sure that the center is still a little soft when you take them out of the oven. They will continue to firm up as they cool on the cookie sheet.
- Don't overmix dough - overmixing the dough can lead to them spreading more and becoming less chewy. Make sure to just mix enough to combine everything.
- Make cookies the same size - to ensure that the cookies all bake at the same rate, use a tablespoon or cookie scoop to make sure they are about the same size.
- Proper creaming of Crisco and sugar - when you cream the crisco and sugar together, it should be well combined and get a little fluffy and turn a slightly lighter color.
To store: you can store the cookies in an airtight container at room temperature or in the fridge for up to a week. The cookie dough can be wrapped in cling wrap and kept in the fridge for up to 5 days.
To freeze: wrap the cookie dough in cling wrap and place it in a freezer bag for up to 3 months. Cookies can be placed into a freezer bag or airtight container and frozen for up to a year. Defrost cookies overnight in the fridge or on the counter. Or, you can microwave them for 15 seconds.
Cookies are good with both Crisco and butter. Crisco based cookies tend to be thicker, but a little less rich and flavorful than cookies made with butter.
Crisco helps to make cookies a little thicker and fluffier. They will tend to spread less while baking.
Crisco chocolate chip cookies can become flat for a few reasons, the two main ones are: overmixing the dough and baking them too long or too high a temperature.
Yes, you can use regular Crisco instead of butter flavored Crisco for cookies. The butter flavor has a hint of a more rich flavor, but it is not a major difference.
Crisco Chocolate Chip Cookies
- cookie sheet
- Mixing bowl
- Measuring Cup
- Measuring Spoon
- Hand or Stand Mixer
- Wooden spoon or spatula
- 1 Cup Crisco
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 2.5 Cups Flour
- 1.25 Teaspoons Baking Soda
- .25 Teaspoons Salt
- 2 Eggs
- 1 Teaspoon Vanilla
- 2 Cups Chocolate Chips
- If the cookie sheet you have is not non-stick, you will need to grease it with a thin layer of cooking spray or crisco.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Add 1.25 cups granulated sugar, .75 cups of brown sugar and 1 cup of Crisco to the mixing bowl.
- Use the stand or hand mixer on medium-high speed to cream together the Crisco and sugar. This should take around 2 minutes.
- Add 1 teaspoon of vanilla extract and 2 eggs to the mixing bowl and combine thoroughly.
- Mix together in a separate bowl, 2.5 cups of flour, .25 teaspoons of salt and 1.25 teaspoons of baking soda.
- Turn the mixer on medium-low and slowly add the flour mixture into the bowl. Continue mixing until everything is well combined.
- Add 2 cups of chocolate chips to the dough and fold them in well.
- Use a cookie scoop or tablespoon to measure out balls of dough - about 1.5 - 2 tablespoons for each ball.
- Roll the balls of dough in your hand to make them uniform and place on the greased or non-stick cookie sheet a few inches apart from one another.
- Bake at 350 degrees Fahrenheit for 10 - 12 minutes or until edges of the cookies are firm and center is still soft.
- Remove from the oven and allow to cool before eating.
- Add mix-ins: you can add in 1 cup of peanut butter, ½ cup of chopped pecans (or other nuts), or 1 cup of candy (like M&Ms) or other items like butterscotch chips.
- Change up sugar ratio - as long as you use 2 cups of sugar, you can use any ratio of white/granulated sugar and brown sugar. Brown sugar lends moisture and chewiness, but does cause them to spread more.
- Crispy vs Chewy - remove them from the oven when the center is still soft for a nice chewy cookie. If you like crispier cookies, bake for an additional minute or so until the center starts to firm up a little.
- To store:
- Dough - wrap in cling wrap and keep in the refrigerator for up to 5 days.
- Baked cookies - keep in airtight container at room temperature for up to a week or in the fridge for up to 2 weeks.
- To freeze:
- Dough - wrap in cling wrap and put into an airtight container or freezer bag. You can freeze up to 3 months. Defrost in the refrigerator over night.
- Baked cookies - place into a freezer bag or airtight container and freeze for up to a year. Defrost in the fridge or on the counter. Or, you can microwave for 15 seconds.