The Ultimate Crisco Chocolate Chip Cookies: Perfectly Soft & Chewy Every Time
There’s nothing quite like the comforting aroma and taste of freshly baked chocolate chip cookies. While many recipes call for butter, these **Crisco Ultimate Chocolate Chip Cookies** stand out by using butter-flavored shortening, semi-sweet chocolate chips, and chopped pecans to create a truly exceptional treat. Prepare for an unforgettable baking experience that yields cookies with the perfect balance of crisp edges and delightfully chewy centers, reminiscent of classic Tollhouse cookies but with an extra touch of tenderness that only shortening can provide.
Homemade chocolate chip cookies are a timeless delight, perfect for satisfying any sweet craving. This particular recipe elevates the classic by incorporating a secret ingredient: Crisco butter-flavored shortening. This choice of fat ensures your cookies remain incredibly moist and tender, and it offers a distinct advantage over butter: no need to wait for it to soften! This means less prep time and quicker access to those irresistible warm cookies. Whether it’s a casual weeknight dessert, a special gathering, or just a moment of self-indulgence, these cookies are a crowd-pleaser year-round. Enhance your dessert spread by serving them alongside delightful peanut butter blossoms or refreshing lemon cookies.
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Why You’ll Love These Crisco Chocolate Chip Cookies
- Unbeatable Texture: Crisco is the secret to creating the best chocolate chip cookies with a uniquely soft, chewy interior and slightly crisp edges that are simply irresistible.
- Effortless Baking: Unlike butter, Crisco doesn’t need to be softened, cutting down on prep time and making this an incredibly quick and easy chocolate chip cookie recipe.
- Simple Ingredients: This classic cookie recipe relies on basic pantry staples, making it accessible for bakers of all skill levels.
- Crowd-Pleasing Flavor: The butter-flavored Crisco adds a subtle richness that perfectly complements the semi-sweet chocolate chips and crunchy pecans, creating a flavor profile everyone will adore.
- Less Spread: Crisco’s higher fat content and lack of water compared to butter mean your cookies will hold their shape better, resulting in perfectly uniform, thick cookies.
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What is Crisco and Why It Makes the Best Cookies?
Crisco, a well-known brand of vegetable shortening, is a solid fat derived from vegetable oils. While traditional shortening might lack flavor, the **butter-flavored Crisco** variety is a game-changer for baking. It infuses your cookies with a delicious buttery essence without the dairy, making it an excellent choice for those seeking a dairy-free option or simply a superior texture. You can find this essential ingredient in a large can or convenient Crisco sticks.
The science behind Crisco’s magic in cookies lies in its composition. Shortening contains virtually no water, unlike butter, which is about 20% water. This lack of water means your cookies will experience less spread during baking and retain a beautifully soft and moist texture. The result is a batch of homemade chocolate chip cookies with an ideal balance of chewiness and tenderness, and a rich, satisfying flavor that truly stands out. When you’re looking for that perfect, melt-in-your-mouth cookie, butter-flavored Crisco is your secret weapon, ensuring a consistent and delightful baking experience every time.
Essential Ingredients for Ultimate Crisco Chocolate Chip Cookies
- Crisco Butter Flavor All-Vegetable Shortening: This is the star ingredient! Butter-flavored Crisco is crucial for achieving the signature soft, moist texture and rich flavor without the need for butter, and it performs consistently straight from the pantry.
- Brown Sugar: We use light brown sugar, packed. Its molasses content adds moisture, chewiness, and a delightful caramel-like depth of flavor to the cookies.
- Whole Milk: A small amount of whole milk contributes to the overall moisture and richness of the cookie dough, helping to create that perfect tender crumb.
- Pure Vanilla Extract: Essential for any classic cookie, vanilla extract enhances all the other flavors, adding warmth and a sweet aromatic note that makes these cookies irresistible.
- Egg: The egg acts as a vital binding agent, providing structure to the cookies and helping to emulsify the fats, ensuring a cohesive and moist dough.
- Flour: Standard all-purpose flour forms the base of our cookie dough, giving them their essential structure and chewiness.
- Kosher Salt: A coarse-grained salt, kosher salt balances the sweetness of the cookies and brings out the full flavor of the chocolate. Don’t skip it!
- Baking Soda: This leavening agent reacts with the acidic brown sugar to help the cookies rise slightly and spread, contributing to their tender texture and golden-brown finish.
- Semi-Sweet Chocolate Chips: The star of any chocolate chip cookie, semisweet chocolate chips melt beautifully, providing rich, chocolaty pockets throughout each bite.
- Pecans: Roughly chopped pecans add a wonderful crunch and nutty flavor, complementing the chocolate and adding another layer of texture.
See the recipe card below for exact quantities and measurements.
Instructions: Step-by-Step Guide to Crisco Chocolate Chip Cookies
Achieving perfectly baked Crisco chocolate chip cookies is a straightforward process. Follow these detailed steps for the best results:
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Prepare Your Baking Station: First things first, preheat your oven to 375ºF (190ºC). This ensures the oven is at the correct temperature when your dough is ready, preventing uneven baking. Next, line two cookie sheets with parchment paper or a silicone baking mat. This step is crucial for preventing sticking and allowing for easy cleanup, and it helps the cookies bake evenly without over-browning the bottoms. Set these prepared sheets aside.
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Cream the Wet Ingredients: In a large mixing bowl, combine the Crisco shortening, light brown sugar, whole milk, and pure vanilla extract. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat these ingredients together until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ light texture. Once fluffy, beat in the egg until it is fully incorporated into the mixture, ensuring a smooth and consistent base for your dough.
Add the shortening, brown sugar, whole milk, and vanilla extract to a large mixing bowl.
Cream the ingredients until light and fluffy, then beat in the egg.
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Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Thoroughly combining these dry ingredients ensures that the leavening agent and salt are evenly distributed throughout the dough, which is key for consistent texture and flavor in every cookie. Gradually add this dry mixture to the wet ingredients, mixing slowly until just blended. Overmixing can develop the gluten too much, leading to tough cookies, so mix until no streaks of flour remain, but stop as soon as it’s combined.
In a medium mixing bowl, combine the flour, salt, and baking soda.
Add the dry ingredients to the wet mixture, slowly mixing until just blended.
Tip: Mixing dry ingredients in a separate bowl from wet ingredients helps with ingredient distribution, activating leavening agents, and preventing excessive gluten formation, giving you the best results and a tender cookie.
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Fold in the Mix-ins: With the dough just blended, it’s time to add the delicious semi-sweet chocolate chips and chopped pecans. Stir these in by hand using a silicone spatula. Mixing by hand ensures that you don’t overmix the dough, which could lead to tough cookies, and also helps distribute the chocolate chips and pecans evenly throughout, so every bite is packed with flavor.
Stir in the chocolate chips and chopped pecans by hand.
Scoop rounded tablespoons of cookie dough onto the lined baking sheets, placing them 2 to 3 inches apart.
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Scoop and Space: Using a medium cookie scoop (about 1.5 tablespoons), scoop rounded portions of cookie dough onto your parchment-lined baking sheets. Make sure to space them 2 to 3 inches apart to allow for proper spreading during baking without them merging into one giant cookie. This ensures each cookie bakes evenly and achieves its desired texture.
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Bake to Perfection: Place the baking sheets in your preheated oven and bake for 9-12 minutes. Keep an eye on them, as baking times can vary slightly depending on your oven. The cookies are ready when their edges are golden brown, and the centers still look slightly soft. For a softer cookie, allow them to cool on the baking tray for about 10 minutes before carefully transferring them to a wire rack to cool completely. This resting period helps the centers set without over-baking. If you prefer crisp cookies, bake them a minute or two longer until they are more golden all over, then transfer them to a cooling rack as soon as they are cool enough to handle, allowing them to crisp up further as they cool.
Bake for 9-12 minutes or until golden brown, depending on the desired doneness.
For a softer cookie, cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. For crisp cookies, bake longer and transfer to a cooling rack as soon as they are cool enough to handle.
Tips for Baking Perfect Crisco Chocolate Chip Cookies
- Measure Accurately: Baking is a science! Use proper measuring techniques, especially for flour (spoon and level) and Crisco for consistent results.
- Don’t Overmix: After adding dry ingredients, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
- Uniform Scooping: Use a cookie scoop to ensure all cookies are the same size. This guarantees even baking and a professional look.
- Parchment Paper is Your Friend: Always use parchment paper or silicone baking mats. They prevent sticking, promote even browning, and make cleanup a breeze.
- Chill if Needed: While this recipe doesn’t strictly require chilling, if your dough feels very soft or your kitchen is warm, a 15-30 minute chill in the fridge can help prevent excessive spreading.
- Know Your Oven: Oven temperatures can vary. Keep an eye on your cookies during the last few minutes of baking to prevent over-baking.
- Cooling Process: For chewy cookies, let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack. This allows them to set up without becoming dry.
Substitutions and Variations
This Crisco chocolate chip cookie recipe is wonderfully versatile! Here are some ideas to customize your batch:
- Crisco Alternatives: While butter-flavored Crisco is highly recommended for its unique texture and flavor, you can substitute it with other fats. If using **butter**, ensure it’s softened to room temperature before creaming. You can use it in a 1:1 ratio. Margarine can also be used as a direct substitute. Keep in mind that butter will result in a slightly different texture, often with more spread and less chewiness due to its water content. Regular, unflavored Crisco can also be used, but you might want to add an extra ¼ teaspoon of butter extract for a similar flavor profile.
- Brown Sugar Swaps: For an even deeper, more intense caramel note, substitute dark brown sugar for the light brown sugar in the same quantity. If you’re out of brown sugar entirely, white granulated sugar can be used as a replacement, but be aware that it will yield a crisper cookie with less of the rich, molasses flavor.
- Chocolate Chip Choices: Unleash your creativity with different types of chocolate! Experiment with dark chocolate chips, creamy milk chocolate chips, sweet white chocolate chips, or even a blend of your favorites. For a fun twist, try peanut butter chips, butterscotch chips, or even chopped candy bars.
- Nutty Additions: If pecans aren’t your preference, crunchy walnuts or sliced almonds make excellent substitutes, offering a similar texture and nutty flavor. If you’re not a fan of nuts, simply omit the chopped nuts from the recipe and add an extra ½ cup of chocolate chips to ensure every bite is still packed with deliciousness.
- Flavor Boosters: A pinch of cinnamon or a tiny bit of almond extract can add another dimension of flavor.
Equipment for Perfect Cookie Baking
Having the right tools makes all the difference for a smooth baking experience:
- Mixing bowls: You’ll need both a large bowl for wet ingredients and a medium one for dry ingredients to ensure everything is properly combined.
- Hand mixer or stand mixer: Essential for creaming the shortening and sugar until light and fluffy, and for incorporating the egg. A stand mixer provides hands-free convenience, while a hand mixer is perfectly capable for this recipe.
- Silicone spatula: Perfect for gently folding in the chocolate chips and pecans without overmixing the dough.
- Medium cookie scoop: A 1.5 tablespoon scoop ensures uniform cookies that bake evenly and look professional. If you don’t have one, use a heaping tablespoon of dough for each cookie.
- Baking sheet: You’ll need at least two baking sheets to manage the full batch efficiently.
- Parchment paper or silicone baking mat: These are highly recommended for non-stick baking and even heat distribution. While you can spray the cookie sheet with cooking spray, parchment paper or a silicone baking mat provides superior results, preventing bottoms from cooking too quickly and getting overly brown.
Storage and Freezing Tips for Your Crisco Chocolate Chip Cookies
To keep your delicious Crisco Ultimate Chocolate Chip Cookies fresh and enjoyable for longer, proper storage is key:
- Room Temperature Storage: Once completely cooled, store your baked cookies in an airtight container, such as a cookie jar or a resealable plastic bag. They will remain fresh and wonderfully chewy for about 3 to 7 days when kept at room temperature in a cool, dry place. Layering cookies with parchment paper can help prevent them from sticking together.
- Refrigerator Storage: For extended freshness, store your cooled cookies in an airtight container in the refrigerator. This method will keep them fresh for approximately 1 to 2 weeks. Allow them to come to room temperature or warm slightly in the microwave for a few seconds before serving for the best experience.
- Freezing Baked Cookies: If you want to enjoy these cookies far beyond a week, freezing is an excellent option. Ensure the cookies have cooled completely. Place them in a single layer on a baking sheet and freeze until solid (about 30 minutes to an hour). This prevents them from sticking together. Then, transfer the frozen cookies to a heavy-duty freezer bag or an airtight freezer-safe container. They will stay fresh for up to 3 months. To thaw, simply transfer them to a plate or countertop and let them reach room temperature for about 30 minutes to an hour. For a “fresh from the oven” feel, you can warm them briefly in a preheated oven (around 275°F/135°C) for 5-10 minutes.
- Freezing Cookie Dough: You can also freeze the raw cookie dough! Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if necessary. This is perfect for having fresh-baked cookies whenever a craving strikes!
FAQ: Frequently Asked Questions About Crisco Chocolate Chip Cookies
Yes, Crisco is indeed dairy-free. Crisco is made from 100% vegetable oils and does not contain any dairy ingredients, making it an excellent alternative for those with dairy allergies or who prefer to avoid dairy in their baking. Always check the label, especially for flavored varieties, to ensure no hidden dairy components have been added, though the classic butter-flavored Crisco is typically dairy-free.
Absolutely, you can freeze Crisco. If you have an open container or want to extend its shelf life, simply transfer it to an airtight container or freezer bag. Ensure the container is tightly sealed to prevent freezer burn and absorption of other freezer odors. When you’re ready to use the frozen Crisco, allow it to thaw in the refrigerator overnight or at room temperature. The texture of Crisco may change slightly after freezing and thawing, potentially becoming a bit softer or grainier, but it will still be perfectly usable for baking purposes, maintaining its performance in your recipes.
Crisco, being a vegetable shortening, has no water content, unlike butter (which is about 20% water). This results in cookies that spread less and have a distinctly softer, chewier, and more tender texture. Crisco also helps cookies stay moist longer and doesn’t require softening, which speeds up the baking process. The butter-flavored variety gives you that beloved buttery taste without actual butter.
Yes, absolutely! If you’re not a fan of nuts or have an allergy, you can easily omit the chopped pecans from this recipe. For an even more indulgent chocolate experience, consider adding an extra ½ cup of semi-sweet chocolate chips (or any other chips you prefer) to the dough to make up for the volume of the nuts.
Related Recipes to Try
Looking for other delightful recipes like this? Explore these fantastic cookie and dessert options:
- 3-Ingredient Lemon Cake Mix Cookies
- 3-Ingredient Peanut Butter Blossoms
- Lemon Cool Whip Cookies
- S’mores Macarons
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Crisco Ultimate Chocolate Chip Cookies
Equipment
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Mixing bowls
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Hand mixer
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Silicone spatula
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Medium cookie scoop
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Baking sheet
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Parchment paper
Ingredients
- ¾ cup Crisco Butter Flavor All-Vegetable Shortening
- 1-¼ cup light brown sugar packed
- 2 tablespoons whole milk
- 1 tablespoon pure vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
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Preheat the oven to 375ºF (190ºC). Line two cookie sheets with parchment paper or a baking mat and set aside.
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Using a stand mixer with the paddle attachment or a hand mixer, cream the shortening, brown sugar, whole milk, and vanilla extract in a large mixing bowl until light and fluffy, then beat in the egg.
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In a medium mixing bowl, combine the flour, salt, and baking soda. Add the dry ingredients to the wet mixture, slowly mixing until just blended.
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Stir in the chocolate chips and chopped pecans by hand.
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Scoop rounded tablespoons of cookie dough onto the parchment-lined baking sheets, placing them 2 to 3 inches apart.
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Bake for 9-12 minutes or until golden brown, depending on the desired doneness. For a softer cookie, cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. For crisp cookies, bake longer and transfer to a cooling rack as soon as they are cool enough to handle.
Video
Notes
If omitting the nuts, add an extra ½ cup of chocolate chips for an equally rich treat.
Nutrition
Food Safety Guidelines
Ensuring food safety is paramount when baking, especially when working with raw ingredients. Please adhere to the following guidelines:
- Wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw eggs or any other raw ingredients.
- Avoid consuming raw eggs. While tempting to taste raw cookie dough, it’s best to resist due to the risk of Salmonella contamination from raw eggs.
- Be mindful of raw flour. Untreated flour can sometimes be contaminated with harmful bacteria like E. coli or Salmonella. Therefore, avoid consuming uncooked cookie dough or batter that contains raw flour.
- Always wash your hands, utensils, countertops, and any surfaces that have come into contact with raw flour or eggs thoroughly to minimize the spread of bacteria.
- If you’re making cookie dough ahead of time, store it promptly in the refrigerator until ready to bake.
For more comprehensive food safety information and guidelines, please refer to USDA.gov.