Don't be fooled by imposters! This is the recipe for Crisco Ultimate Chocolate Chip Cookies, adapted from a recipe printed on the butter flavored Crisco package. 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.Jump to Recipe
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 as Bars
I recently tested this recipe as bars. To make as bars, just follow the recipe as directed, but press dough into a greased 13x9 inch pan. You can line it with parchment if you want to make things easier, but that's not absolutely necessary. Bake the bar cookies for about 16 to 18 minutes or until top is golden. Let cool completely before slicing.
Old Crisco Ultimate Recipe
The recipe in the card is the one from the current package. It calls for 2 cups of flour. The old version called for 1 ¾ cups flour. For some reason they increased the volume amount of flour. For thinner, crisper cookies you can try the lower amount of flour. For the batch in the photo I used 2 cups or 260 grams.
Ultimate Chocolate Chip Cookies
- ¾ cup Crisco butter flavored shortening (144 grams)
- 1 ¼ cups firmly packed light brown sugar (250 grams)
- 2 tablespoons milk, whole milk (30 grams)
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour (older version calls for 1 ¾ cup) (260 grams)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ 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.