Crisco Ultimate Chocolate Chip Recipe: Easy, Soft, Chewy

This Crisco ultimate chocolate chip recipe is a classic toll house cookie, and one of the OG’s when it comes to chocolate chip recipes. So I wanted to check it out and see how it stacks up to my other favorite recipes, and whether I think it’s worth making. Here’s a look at the recipe, my results, and how it compares to other chocolate chip cookie recipes.

About Crisco Ultimate Chocolate Chip Recipe

I make a lot of chocolate chip cookies, and living in Massachusetts I am lucky to come from the place where the Toll House cookie (aka chocolate chip cookie) was invented. And even luckier to get the original Toll House chocolate chip cookie recipe from the daughter of the baker who helped create this recipe along with Ruth Wakefield at the Toll House Inn.

That original recipe is also a chocolate chip cookie made with shortening. So you would think that it would be the same as this Crisco ultimate chocolate chip recipe, but there are distinct differences between the two.

Crisco Recipe vs Original Toll House Recipe

If you know you want to make a chocolate chip cookie using shortening but aren’t sure which recipe is best, here’s a look at the difference between these two recipes. It’s a little hard to do a straight-up comparison because the original Toll House recipe has double the ingredients and makes more cookies. So if you’re looking for a big batch of cookies for a crowd, it’s a great recipe to try.

The big difference between the Crisco recipe and the Toll House recipe is the type of sugar that is used. The Toll House recipe uses both brown sugar and granulated sugar, while the Crisco ultimate chocolate chip recipe uses just brown sugar. The other key difference is the amount of vanilla that is used. Both the Crisco and Toll House recipes use vanilla extract, but the Crisco chocolate chip recipe uses a lot more. I personally love the flavor this gives the cookies.

I also love the flavor and texture that using brown sugar gives the Crisco cookies. Brown sugar gives you chewy chocolate chip cookies, which is how I like them. And since one of the benefits of using Crisco is the flaky texture it gives cookies, the combination of the Crisco and brown sugar gives you chocolate chip cookies with crispy edges, and a soft center. The perfect combination in my mind.

Step by Step Process

One of the things that I love about baking with Crisco is that it’s always at room temperature and ready to be used. Unlike butter that I need to pull out of the refrigerator ahead of time, Crisco is the perfect temperature and consistency all the time. This makes it so easy to whip-up a batch of chocolate chip cookies in no time.

Start by preheating the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

While you could make these cookies mixing them by hand, I do prefer using an electric hand mixer, or stand mixer. Using the paddle attachment with a stand mixer, cream together 3/4 cup Crisco shortening, 1 Tablespoon of vanilla extract, 2 Tablespoons of milk and 1 1/4 cups of brown sugar. Mix on medium speed until creamy and well mixed. Add 1 egg and mix again. It doesn’t take long to mix once you add the egg.

Add the 1 3/4 cups of flour, 3/4 teaspoon baking soda, and 1 teaspoon salt to the wet ingredients and mix just until combined. Don’t overmix the cookie dough after you add the dry ingredients. In fact, I often mix the dry ingredients in by hand. Or if I use the mixer I do it on low speed and stop before it’s thoroughly mixed. That when when I add the chocolate chips I can finish mixing the dough and the dry ingredients will get combined at the same time.

Mix-in 1 cup of chocolate chips and 1 cup of pecans if you’re using them. I prefer my chocolate chip cookies without nuts, so I add an additional 1 cup of chocolate chips, and a little more if I feel that the batter needs more. I mean you can never have too much chocolate, right? But if you are adding pecans (or walnuts), toast them for 5-8 minutes in a 350 degree oven. Let them cool, chop them up, and add to the dough as needed.

Use a cookie scoop to scoop-out tablespoon sized balls of cookie dough. Place the balls about 2 inches apart on a parchment lined cookie sheet. Bake the cookies at 375 degrees Fahrenheit for about 8-10 minutes. Pull the cookies out of the oven while they still look underdone. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

My Tips for the Recipe

I am a traditionalist so I use regular shortening, but you can always use the butter flavored version if you want. I wanted to know how this recipe would hold-up if I used unsalted butter instead of Crisco, and it was still very good.

I grew up making chocolate chip cookies using shortening, so for me the taste and texture of this Crisco chocolate chip cookie is ideal. Tender, soft, and loaded with chocolate. When I did a taste test with my son, he chose the all-butter version as his winner. This makes sense since he has grown up eating cookies baked with butter, and he likes a really soft cookie. But he agreed, the Crisco cookies were yummy too!

You don’t have to chill this cookie dough before using, but I always like the way it tastes after letting the cookie dough chill. Another nice thing about baking with Crisco is that the cookie dough stays soft in the refrigerator, and it’s easy to scoop.

Make sure that you don’t overbake the cookies. Pull them out of the oven when you think they still look underdone. They will continue to bake as they rest on the baking sheet. Once the cookies are cool, you can store them in an airtight container for 2-3 days.

I hope you try this Crisco ultimate chocolate chip recipe. I know that people are usually chasing the next big trend to try, but sometimes that means looking back at tried and true recipes. There’s a reason that Crisco is a leader in the baking industry, and this recipe is worthy of being on your baking list. An easy recipe that delivers anytime, so it’s perfect for any occasion. Enjoy!

Now that we’ve talked about this Crisco recipe, and the original chocolate chip cookie recipe using shortening. Here’s a look at a few more chocolate chip recipes to try. I love the ATK Perfect Chocolate Chip cookie because it uses melted butter. It’s super easy to make, and doesn’t require a mixer. This Crisco ultimate chocolate chip recipe uses only brown sugar, but Disney’s Grand Floridian serves a different style. It’s a chocolate chip recipe with powdered sugar.

If you tried this Crisco Ultimate Chocolate Chip recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!

Crisco Chocolate Chip Cookies

The classic Crisco recipe that makes tender, soft, and crunchy chocolate chip cookies. The perfect blend of textures and flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Equipment

• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Stand Mixer or Hand Mixer

Ingredients

  

1x2x3x

• 3/4 cup shortening
• 1 1/4 cups brown sugar
• 2 Tablespoons milk
• 1 Tablespoon vanilla extract
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans optional

Instructions

 

• Preheat oven to 375 degrees Fahrenheit.
• Combine shortening, brown sugar, milk, and vanilla in a bowl. Beat on medium speed and mix until combined.
• Add egg and mix with wet ingredients until smooth.
• Add flour, baking soda, and salt and mix just until combined.
• Stir in chocolate chips and nuts.
• Drop tablespoon size balls of cookie dough on parchment lined cookie sheet.
• Bake for 8-10 minutes. Let cookies cool 1-2 minutes on baking sheet before transferring to a wire rack.

Notes

• If adding pecans, toast them for 5 minutes.
• For chewy cookies, bake cookies for 8-10 minutes. For crispier cookies, bake an extra 2-3 minutes.

Keyword baking, chocolate chip, cookie recipe, cookies

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