chocolate chip cookies with crisco recipe

Written BySheba G Updated On
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The Best chocolate chip cookies with crisco recipe

I have been making chocolate chip cookies with Crisco for years and it is my go to recipe. The cookies come out soft and chewy every time and my kids absolutely love them. Using Crisco instead of butter gives the cookies a tender texture that stays fresh longer. This recipe is perfect for after school snacks or for bringing to a family gathering. Crisco is a vegetable shortening that is free from trans fats so it is a healthier option for baking. I feel good about serving these cookies to my family because they are made with simple ingredients and no artificial stuff.

Soft and Chewy Chocolate Chip Cookies with Crisco

4.8 from 1597 votes

These chocolate chip cookies use Crisco for a soft and chewy texture that stays fresh for days. They are easy to make and perfect for any occasion.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

3/4 cup Crisco vegetable shortening
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2In a large bowl, beat Crisco, brown sugar, and granulated sugar together until creamy.
3Add egg and vanilla extract and beat until well combined.
4In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
5Stir in chocolate chips.
6Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
7Bake for 8 to 10 minutes or until edges are golden brown. Let cool on baking sheets for 2 minutes, then transfer to a cooling rack.

🔧Equipment

Large mixing bowl
Electric mixer
Baking sheet
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 3.5g❤️Cholesterol: 10mg🧂Sodium: 110mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 17g🥩Protein: 2g

📝Notes

Tips: For extra soft cookies, chill the dough for 30 minutes before baking. You can use dark chocolate chips for a richer flavor.

Watch Video Of How Soft and Chewy Chocolate Chip Cookies with Crisco Works

This chocolate chip cookies with Crisco recipe is always a good idea for any occasion because it is simple and reliable. The cookies turn out soft and chewy every time which makes them a hit at family gatherings and potlucks. I love that I can whip up a batch quickly and know everyone will enjoy them.

❓ Frequently Asked Questions About Soft and Chewy Chocolate Chip Cookies with Crisco

1. Can I use butter instead of Crisco in this recipe?

Yes, you can substitute butter for Crisco, but the cookies will be flatter and less chewy. Crisco gives a softer texture and helps the cookies hold their shape better.

2. How should I store these chocolate chip cookies?

Store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.

3. Can I use this recipe for gluten free cookies?

Yes, you can substitute the all purpose flour with a gluten free flour blend. Add 1/4 teaspoon of xanthan gum if your blend does not include it.

4. Why are my cookies spreading too much?

If your cookies spread too much, your dough may be too warm. Chill the dough for 30 minutes before baking. Also make sure your baking soda is fresh.

5. Can I reduce the sugar in this recipe?

You can reduce the sugar by up to 1/4 cup, but the cookies may be slightly less sweet and a bit more dense. The texture will still be good.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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