These Crisco chocolate chip cookies are thick, chewy, and absolutely, practically perfect! Everyone claims to have THE Best recipe for the perfect chocolate chip cookies. So, I’ll just say, these babies will give any chocolate chip cookie recipe a run for their money!
How many times have you read a blog post that claims to have the recipe for the perfect chocolate chip cookies? I’ve read tons. I don’t know if there is actually one perfect recipe.
What I do know is, as of right now, these are my most favorite chocolate chip cookies in the whole world. They’re thick, soft, and wonderfully chewy and have lots of chocolate chips. That’s what I want most in my chocolate chip cookie.
What Is Crisco
Crisco is a readily available brand of vegetable shortening, manufactured by the JM Smucker company. It is sold in baking sticks or a tub and comes unflavored or butter-flavored.
Crisco Chocolate Chip Cookies Ingredients List
- Unsalted Butter
- Butter-Flavored Shortening
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chips
- Pecans
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Homemade cookies can be kept in the fridge for a week.
- Can You Freeze This? Freeze these Crisco chocolate chip cookies for up to 8 months. You can freeze cookie dough too for up to 6 months.
- Make-Ahead Tips: Assemble the cookies and refrigerate them overnight.
- Food Safety: Here’s an article citing how long freshly baked cookies last, and here’s one regarding the cookie dough.
More Chocolate Chip Cookie Recipes:
- Chocolate Chocolate Chip Cookies
- Toll House Cookies
- Double Chocolate Chip Cookies
- Bisquick Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
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Perfect Chocolate Chip Cookies
Ingredients
- 2/3 cup unsalted butter at room temperature
- 2/3 cup butter-flavored shortening
- 1 cup sugar
- 1 cup light brown sugar packed
- 2 eggs large
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi sweet chocolate chips
- 1 cup pecans chopped-optional
Instructions
- Preheat oven to 375ºF (190ºC).
- In a large bowl, cream together the shortening (2/3 cup), butter (2/3 cup), white sugar (1 cup), and brown sugar (1 cup) until smooth. Beat in the eggs (2) one at a time, then stir in the vanilla (1 tablespoon). Combine the flour (3 1/2 cups), baking soda (1 teaspoon), and salt (1 teaspoon); stir into the creamed mixture. Stir the pecans (1 cup) and chocolate chips (2 cups). Using a large cookie scoop, scoop dough onto a Silpat-lined cookie sheet.
- Bake for 14-16 minutes in the preheated oven, or until the centers are set. Don't overbake. Cool for 5 minutes before removing the cookies to the cooling rack.
These look so delicious! I want to eat them right up!
You can never go wrong with chocolate chip cookies! These look great, and think and chewy are the best! Thanks for the recipe.
I'm always up for trying another “best” chocolate chip cookie too. They sound scrumptious.
I love chewy cookies! Your pictures are fantastic and make this recipe hard to resist.