butter crisco chocolate chip cookie recipe

Written ByJenny Smyth Posted on
butter crisco chocolate chip cookie recipe
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The Best butter crisco chocolate chip cookie recipe

I’m so excited to share with you one of my family’s favorite cookie recipes – the classic butter Crisco chocolate chip cookie. This recipe has been passed down through generations, and for good reason – it’s absolutely delicious!

The combination of rich butter and Crisco gives these cookies a unique flavor that’s hard to resist. My kids love helping me mix and scoop the dough, and they always ask for seconds (or thirds) after we take them out of the oven.

These cookies are perfect for any occasion – whether it’s a family gathering, a birthday party, or just a Tuesday afternoon. I love how versatile they are, too – you can serve them as a snack, dessert, or even as a sweet treat in your lunchbox.

And let’s be real – who doesn’t love the smell of freshly baked cookies wafting from the oven? It’s like a warm hug for your taste buds.

Plus, these cookies store really well, so you can make a batch on the weekend and enjoy them throughout the week. They’re also relatively healthy compared to other cookie recipes out there – with wholesome ingredients like butter and chocolate chips, you can feel good about serving these to your loved ones.

I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re a seasoned baker or a total newbie, this recipe is sure to become a staple in your kitchen.

Butter Crisco Chocolate Chip Cookies

Butter Crisco Chocolate Chip Cookies

4.7 from 1445 votes

These cookies combine the rich flavor of butter with the tender texture of Crisco for a perfectly chewy chocolate chip cookie. The blend of fats creates a cookie that is crisp on the edges and soft in the center.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 36 cookiesCuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening (Crisco)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line two baking sheets with parchment paper to prevent sticking and ensure even browning.
3In a large bowl, beat the softened butter and Crisco together with an electric mixer on medium speed until creamy, about 1 minute.
4Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 minutes, scraping down the sides as needed.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
6In a separate medium bowl, whisk together the flour, baking soda, and salt.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined and no streaks of flour remain.
8Fold in the chocolate chips with a rubber spatula until evenly distributed.
9Drop rounded tablespoons of dough (about 1.
5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
10Bake for 8 to 10 minutes, until the edges are golden brown and the centers are still slightly soft and puffed.
11Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
12The cookies will continue to set as they cool, resulting in a chewy texture.

🔧Equipment

Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Baking sheets
Parchment paper
Cooling rack
Cookie scoop or tablespoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 120mg🌾Total Carbs: 23g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 2g

📝Notes

For best results, chill the dough for 30 minutes before baking to prevent spreading. You can substitute dark or milk chocolate chips based on preference.

Watch Video Of How Butter Crisco Chocolate Chip Cookies Works

These butter Crisco chocolate chip cookies are always a hit at family gatherings and parties. They’re easy to make in large batches, too – just double or triple the recipe as needed.

One of my favorite things about this recipe is how well they store – you can keep them in an airtight container on your counter for up to 5 days without losing their freshness. And when you’re ready to serve them again, just pop them in the microwave for 10-15 seconds and voila!

A warm cookie that’s perfect for snacking on-the-go.

❓ Frequently Asked Questions About Butter Crisco Chocolate Chip Cookies

What is the best type of chocolate chip to use in this recipe?

I like to use semi-sweet chocolate chips in this recipe because they add a nice balance of sweetness and bitterness to the cookies. You can also use milk chocolate chips if you prefer a milder flavor.

Can I substitute butter with another fat in this recipe?

While I wouldn’t recommend substituting butter entirely, you can use half butter and half shortening if you prefer a lighter texture.

How do I ensure my cookies don’t spread too much during baking?

To prevent your cookies from spreading too much, make sure to chill your dough for at least 30 minutes before baking. This will help the cookies retain their shape.

Can I add nuts or other mix-ins to this recipe?

Absolutely! Feel free to get creative with your mix-ins – some popular options include chopped walnuts, pecans, or even dried cranberries.

Why do my cookies sometimes have an off-flavor?

If your cookies have an off-flavor, it might be due to using old or low-quality ingredients. Try freshening up your pantry staples and see if that makes a difference.

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