Crisco Chocolate Chip Cookie Recipe
These Crisco chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips! Perfect for baking anytime you crave homemade cookies.
Ingredients
- ¾ cup Crisco shortening (regular or butter-flavored)
- 1 ¼ cup packed light brown sugar
- 2 tbsp milkx
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 tsp tsp salt
- ¾ tsp baking soda
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped nuts (pecans or walnuts)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream Shortening & Sugar: In a large bowl, beat Crisco shortening, brown sugar, milk, and vanilla until smooth and creamy.
- Add Egg: Beat in the egg until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this mixture to the wet ingredients, mixing until a dough forms.
- Add Chocolate Chips: Fold in the chocolate chips and nuts, if using
- .Shape Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 8-10 minutes or until the edges are lightly golden. The centers will look slightly underbaked but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack.
Notes
- Use butter-flavored Crisco for a richer taste.
- Chill the dough for 30 minutes if you want thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.