Chocolate Chip Cookies With Crisco Best

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 🙂

Let’s be real. Sometimes you just need a cookie. Not a fancy, artisanal, gluten-free, dairy-free, sugar-free, “eat this and feel enlightened” cookie. Nope. You need a good ol’ fashioned, melt-in-your-mouth, chocolate chip cookie that tastes like pure happiness. And you need it NOW. Well, my friend, I’ve got the secret weapon for your cookie emergency: Crisco. Yep, that tub of pure white goodness you probably have lurking in the back of your pantry.

Why This Recipe is Awesome

Seriously, this recipe is a lifesaver. It’s so ridiculously easy, it’s practically idiot-proof. I’m talking “even if you’ve only ever successfully microwaved ramen” easy. Crisco makes these cookies incredibly tender and just the right amount of chewy in the middle, with those lovely crispy edges. Plus, who doesn’t love a classic chocolate chip cookie? It’s a crowd-pleaser, a mood-booster, and, let’s face it, a perfectly acceptable breakfast. Don’t judge me.

Ingredients You’ll Need

• 1 cup (2 sticks) Crisco all-vegetable shortening (the OG shortening, baby!)
• 1 cup granulated sugar (for sweetness, duh)
• 1 cup packed brown sugar (for that chewy, caramelly goodness)
• 2 large eggs (fresh from your chicken, or the grocery store—no judgment)
• 1 teaspoon vanilla extract (the soul of the cookie!)
• 3 cups all-purpose flour (the backbone of our operation)
• 1 teaspoon baking soda (the magic fizzy stuff that makes cookies rise)
• 1/2 teaspoon salt (to balance all that sweet, sweet goodness)
• 2 cups (12 oz bag) semi-sweet chocolate chips (or whatever your heart desires – dark, milk, white, mini, chunks… you do you!)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Get that oven nice and toasty. This is non-negotiable.
2. In a large bowl, cream together the Crisco, granulated sugar, and brown sugar until light and fluffy. Think of it as a spa treatment for your shortening.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure they’re fully incorporated – no one wants a raw egg surprise.
4. In a separate, smaller bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed, so you don’t get a random clump of salty goodness.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or your cookies might get tough. We’re going for tender, remember?
6. Stir in the chocolate chips. Gently fold them in, like you’re tucking them into bed.
7. Drop rounded spoonfuls of dough onto ungreased baking sheets. Leave some space between them, because these guys like to spread their wings (and their dough).
8. Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft. They’ll continue to bake on the sheet, so pulling them out a little early is the secret to chewiness.
9. Let them cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. Or, you know, just eat them straight off the sheet. I won’t tell.

Common Mistakes to Avoid

• Forgetting to preheat the oven. Seriously, this is the most basic of basic mistakes. You’ll end up with sad, pale, flat discs of dough.
• Overmixing the dough. This is how you get tough cookies. Treat the flour like it’s made of spun unicorn tears – be gentle.
• Not measuring your flour correctly. Scooping flour directly from the bag can pack too much in. Fluff it up and spoon it into your measuring cup, then level it off.
• Baking them for too long. The key to a chewy cookie is slightly underbaking. They will firm up as they cool.
• Skipping the salt. It might seem counterintuitive, but that little bit of salt is crucial for balancing the sweetness and enhancing the chocolate flavor.

Alternatives & Substitutions

While this recipe is designed with Crisco for a reason (maximum tenderness, people!), I know sometimes life happens.

• Butter: If you absolutely must use butter, use the same amount, but know that your cookies will be a little flatter and crispier. And probably taste more “buttery.” Which isn’t necessarily a bad thing, but it’s not the Crisco magic, IMO.
• Chocolate Chips: Feeling adventurous? Swap some of the semi-sweet chips for white chocolate, milk chocolate, or even some chopped nuts. Just don’t go overboard. We want chocolate *chips*, not a chocolate brick.
• Extracts: Feeling fancy? Try a splash of almond extract or even a hint of peppermint extract for a different flavor profile.

FAQ (Frequently Asked Questions)

Q: Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? Margarine has a higher water content and can make your cookies spread out too much and become greasy. Stick to the Crisco or butter for best results.

Q: Do I really need to chill the dough?

Nope! That’s the beauty of this Crisco recipe. No chilling required. You can go from craving to cookie in record time. Genius, right?

Q: My cookies spread too much! What did I do wrong?

Could be your oven wasn’t hot enough, you used melted butter instead of solid shortening, or you overmixed the dough. It happens! Don’t beat yourself up, just try again.

Q: Can I make these dairy-free?

Yes! As long as your chocolate chips are dairy-free, the rest of the ingredients are naturally dairy-free. You’re welcome, lactose-intolerant friends!

Q: How long do these cookies last?

If they last more than a day or two, you’re a stronger person than I am. Store them in an airtight container at room temperature for up to 3-4 days. But let’s be honest, they’ll be gone by then.

Q: Can I freeze the dough?

Absolutely! Shape the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time. Cookie emergencies, solved!

Final Thoughts

So there you have it. The foolproof, incredibly delicious, chocolate chip cookie recipe powered by the humble tub of Crisco. It’s proof that you don’t need a fancy pantry or a culinary degree to make amazing cookies. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking, you cookie wizard!