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Thick and Chewy Chocolate Chip Cookies

Prep Time:15 min
Cook Time:10 min
Yield:3 dozen cookies


  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening, melted and cooled
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted and cooled
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips or chunks


  1. 1.
    HEAT oven to 350°F.

  2. 2.
    BEAT shortening, brown sugar and granulated sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in egg, egg yolk and vanilla.

  3. 3.
    COMBINE flour, salt and baking soda in medium bowl. Add to shortening mixture on low speed until just combined. Stir in chocolate chips.

  4. 4.
    DROP by rounded tablespoons 2 inches apart on ungreased cookie sheets.

  5. 5.
    BAKE 10 to 12 minutes or until just starting to brown. Cool 2 minutes on cookie sheet. Remove cookies to cooling rack.


Serving Size (1 cookie), Calories 130 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 55mg, Total Carbohydrate 19g (Dietary Fiber 19g, Sugars 13g), Protein 1g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 4%.

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

Thick and Chewy Chocolate Chip Cookies 5 5 1 1
Stays Soft and Cake Like This nails it perfectly. The fact you melt the shortening gives it everything it needs other cookie recipes do not offer. If you hate the fact that as soon as your cookie cools it get hard,no more worries there. This cookie is moist,thick and cake like for days. If you refrigerate the mix it stops the spread from occurring ensuring a perfect,soft cookie that makes your mouth sing for joy. January 8, 2013
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