Crisco Ultimate Chocolate Chip Cookies are from a recipe that used to come printed on the butter flavored Crisco package. Maybe it still does. I’ll have to check, but in the meantime I’m glad I’ve saved the recipe here because it’s some people’s favorite. I think it would be one of mine too if a) shortening were healthier and b) butter flavored shortening didn’t taste so artificial. Sometimes it’s a little overpowering. It really depends on how you use it, I suppose.
That said, the texture of Crisco Ultimate Chocolate Chip Cookies is awesome. The cookies have crisp edges and chewy centers, but are also kind of thick and dense. They are sandy and a little crumbly and usually have lots of cracks, crevices and little ridges. It’s all due to the shortening, and I hope one day food scientists will create a completely non-hydrogenated shortening that tastes exactly like butter.
Ultimate Chocolate Chip Cookies
- 3/4 cup Crisco butter flavored shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cups chocolate chips
- Preheat oven to 375 degrees F.
- Beat the shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg.
- Add the salt and baking soda and stir until blended, then stir in the flour until blended.
- Stir in the chocolate chips.
- Using a rounded tablespoon or a medium size cookie scoop, drop onto parchment lined baking sheets (or just ungreased baking sheets) spacing 3 inches apart.
- Bake for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
- Let cool for 2 minutes, then transfer to a wire rack to cool completely.