Crisco Chocolate Chip Cookies
These ultimate chocolate chip cookies with Crisco are chewy and delicious. They are super easy to make with simple ingredients and only 30 minutes.
Equipment
- cookie sheet
- Mixing bowl
- Measuring Cup
- Measuring Spoon
- Hand or Stand Mixer
- Wooden spoon or spatula
Ingredients
- 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
Instructions
- 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.
Notes
Tips & Variations
- 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.
Subscribe for More!Join our Newsletter for more dessert recipes!
Nutrition information provided is just an estimate and may vary based on specific ingredients used.