These Crisco chocolate chip cookies are the ultimate treat. Not only are they seriously addictive, but they also come together in no time.
Who wants to wait for 30 minutes for cookie dough to firm up, am I right? With this recipe, there’s absolutely no waiting necessary.
Butter-flavored Crisco is all you’ll need.
With this not-so-secret ingredient, your chocolate chip cookies will be ready in under an hour.
And have I mentioned just how delectable they are? They’re crispy on the outside, chewy on the inside, and bursting with chocolate chips in every bite.
Scrumptious, easy-to-make, and done in a jiff: now that’s what I call a perfect cookie recipe.
Why We Use Crisco in These Chocolate Chip Cookies
While most chocolate chip cookie recipes call for butter, you should definitely give Crisco a try, too.
Using this shortening creates cookies that are crunchy on the outside and soft and chewy in the middle.
Plus, with Crisco, there’s no need to chill the dough before baking. The cookies will be ready right away!
Tips for the Best Chocolate Chip Cookies
- Baking soda is the leavening agent that makes these cookies rise. Be sure it’s not past its prime by doing this quick test. Drop a teaspoon of baking soda in a bowl of vinegar. It should bubble up right away. If it doesn’t, time to get a new box.
- Do not over-mix the batter, or the cookies might spread during baking. Stop as soon as the ingredients are well-combined. When adding the chocolate chips, just use a rubber spatula and gently mix them in.
- As a sweet tooth, I love to use milk chocolate chips in my cookies. Feel free to use dark or semi-sweet chocolate chips or morsels, though.
- Peanut butter chips, M&Ms, toffee bits, and nuts and raisins make for great mix-ins.
- You can find Mexican vanilla in Mexican grocery stores. Regular vanilla extract is fine, too, if you can’t get ahold of it.
- Let the cookies rest on the cookie sheets for at least 10 minutes. The heat from the pans creates steam, which is absorbed by the cookies, keeping them tender and moist.
- Let the cookies cool completely on a wire rack. If you can’t wait any longer, it’s okay, they also taste awesome when warm.
Can You Freeze These Cookies?
Every baker knows that chocolate chip cookie doughs can be frozen and baked on another day. But can you freeze the cookies once they’re already baked?
Absolutely. You can bake a whole batch of cookies, have your fill, and pop the rest in the freezer.
That way, you can enjoy a piece or two whenever a cookie craving strikes without having to turn on the oven.
The key is to freeze the cookies the right way to prevent freezer burn. The solution is simple: freeze the cookies the day you baked them.
Once the cookies have completely cooled, wrap them each tightly with plastic wrap, ensuring no section. is exposed to air.
Place them into freezer-safe bags, squeeze out as much excess air as you can, and seal.
Stack the bags on top of each other, and double wrap the stack in plastic wrap.
Place the stack of cookies in the freezer. Be sure the cookies aren’t topped with anything heavy to prevent them from crumbling.
Frozen cookies keep well for up to 2 months, but they’re best consumed within one.
To thaw, simply take out the number of cookies you plan on serving. Frozen and thawed cookies shouldn’t be re-frozen.
Let the cookies thaw on the counter or in the fridge, and enjoy!
You can also reheat the cookies in the microwave for a freshly baked-like treat. About 30 seconds will do. Enjoy your thawed cookies within 2 days.
More Cookie Recipes You’ll Love
DoubleTree Chocolate Chip Cookies
Subway Chocolate Chip Cookies
White Chocolate Chip Cookies
Soft and Chewy Chocolate Chip Cookies
Heath Bar Cookies
Crisco Chocolate Chip Cookies (Ultimate Recipe)
24
servings10
minutes10
minutes241
kcalIngredients
1 cup Crisco Butter Flavor Shortening
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease your cookie sheets with baking spray or butter.
- In a large bowl, beat together the Crisco, brown sugar, and white sugar at medium speed until light and fluffy, about 1 to 2 minutes. Beat in the eggs, one at a time, followed by the vanilla.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually beat the flour mixture into the sugar-egg mixture. Gently stir in the chocolate chips with a rubber spatula.
- Drop spoonfuls of cookie dough into the greased cookie sheets. Bake for 8 to 10 minutes, or until cookies are lightly brown around the edges.
- Let the cookies cool on the sheets for 10 minutes before transferring them onto a wire rack to cool completely. Serve and enjoy!
They don’t turn out like they used to. I think they must have changed the Crisco.