Crisco Ultimate Chocolate Chip Cookie
Submitted by beeboo
Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
30 minThe secret weapon in these cookies? Butter-flavored shortening instead of actual butter.
Shortening holds less water than butter, which means less steam in the oven, which means chewier cookies that stay soft for days. Packed brown sugar drives deep caramel flavor, and a full tablespoon of vanilla makes sure every bite is fragrant.
You get to choose your own adventure here: pull them at 8 minutes for soft and chewy, or let them go to 13 for golden and snappy.
Kitchen Tips
- Do NOT overbake. These should look slightly underdone when you pull them. They firm up as they cool on the sheet.
- Let them rest on the baking sheet for 2 minutes before transferring. Moving them too soon and they’ll fall apart.
- Chill the dough 30 minutes for thicker cookies that spread less.
- Toast the pecans before folding them in. It takes 5 minutes and makes a noticeable difference.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Cream: Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl.
Blend until creamy. Blend in egg. Combine flour, salt and baking soda.
Add to creamed mixture, gradually. Stir in chocolate chips and nuts.
Drop rounded measuring tablespoonfuls of dough 3inches apart on ungreased baking sheet.
Bake at 375 degreess 8 to 10 minutes for chewy cookies (will appear light and moist - DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies.
Cool on baking sheet 2 minutes. Remove to cooling rack.
Comments
This cookie recipe is THE BEST ever! My mom has been making it since I was very little, now I make it for my kids! Always a hit and they get eated before they even have a chance to cool!!!