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Ultimate Chocolate Chip Cookies

Watch Video Prep Time:15 min
Cook Time:20 min
Yield:3 dozen cookies

INGREDIENTS:

  • 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
  • 1 cup coarsely chopped pecans (optional)

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 375ºF.

  2. 2.
    COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

  3. 3.
    DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

  4. 4.
    BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

  5. TIP
    * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

  6.  
    VARIATIONS

  7.  
    BAR COOKIES

  8. 1.
    HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.

  9. 2.
    BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

  10.  
    LARGE ROUNDS

  11. 1.
    HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.

  12. 2.
    PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.

  13. 3.
    BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.

  14.  
    CHOCOLATE DRIZZLE OR DIP

  15. 1.
    DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.

  16. 2.
    DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 cookie), Calories 130 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 5mg, Sodium 95mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 10g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ultimate Chocolate Chip Cookies 4.8 5 63 67
Delicious! These turn out fantastic every time!!! (I make them without nuts) July 23, 2013
Delicious! By far the best chocolate chip cookies I've ever had. Easy to please the ones who love crispy or chewy cookies. Fantastic. July 4, 2013
Quick and easy I made these for my family. We like small one bite cookies. I followed recipe exactly using all choc chips, no nuts. I used only about 1 to 1 1/2 tsp of cookie dough per cookie, baking 7 minutes. Delicious. June 12, 2013
Best Ever! I didn't have much butter so I looked for a recipe for shortening. Found this one. I actually had some butter and regular Crisco and decided to use 6 tablespoons of each to make up 3/4 cups so I can still have the butter flavor. I was skeptical with adding a whole tablespoon of vanilla. Didn't have nuts but I used a whole package of chocolate chips. Love my chocolate. Did it anyways and it turned out divine! Best cookies ever! I use dark brown sugar too cause I ran out of light brown. Its just a deeper flavor and the cookies look darker. So good! Keeper for sure! June 10, 2013
Best Chocolate Chip Recipe I love this recipe for chocolate chip cookies; I use it all the time. April 8, 2013
Best chocolate chip cookie recipe ever This is the best chocolate chip cookies recipe I have ever found - very chewy and yummy. I substitute 1 tsp orange flavoring for the vanilla and get raves from everyone who tries them. March 30, 2013
Best recipe Look no further for choc chip recipes. This one is it - if you like them chewy. March 25, 2013
These made butter look out dated. I never i my life thought butter flavor shorting was worth the money and always used Crisco in many things in and For my dry skin, but this stuff really rocks. I was forced to use because boss said lady wanted this recipe used to make chocolate chip cookies, never failed as told to do and stay to task as they said, perfect tasty and could not tell if I used butter or not, one thing I did notice was they stay softer longer and strange look when raw and being baked, tad more brown then butter, even better crunch and loads prettier to look at too. Who ever created this stuff I say that you and may god bless you for adding a new item to bake with. I bake for a living and love every day of it, just one huge problem can is to freaking small and needs to go large.lol Now lets take our hats off and give thanks. March 24, 2013
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Ultimate Chocolate Chip Cookies

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