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 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 13×9 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.
Ultimate Chocolate Chip Cookies
- 3/4 cup Crisco butter flavored shortening (144 grams)
- 1 1/4 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 (260 grams)
- 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.
Oo. I love your blogg.. everything is a new recipe…I can´´t bake right now we go to the beach soon, but after vacation I bake some of your cookies..
These sound amazing! Can’t wait to try them.
Yeah, all compost cookies should be made with things around the kitchen.
Again, like Sue, not to torment you 😉 but why not try a true Anna compost cookie with all of your ‘true’ leavings from various cooking experiments? Like Fritos and M&Ms?
Look at that list of ingredients! Awesome! If you start clonning Austin cookies I might be tempted to travel there to taste the originals, so I don’t know if it’s a good idea, ahahah!
Ps- I love the name!
Sue, I did try using melted browned butter. The cookies tasted great but the texture seemed different than the ones I tried and the cookies were too flat. I switched to the creaming method and while I was at it, increased the flour and decreased the egg. I probably should have just repeated the melted browned butter version but increased with the flour and decreased the egg before reverting back to the creamed method.
Looks like you got the crispy edges you wanted in the cookie. I’ll have to see if I can get these made sometime. (I’ve been eating too much stuff, translated as ice cream mostly, too!)
So sorry to hear you’ve had a stomachache. No doubt there was a lot of taste testing going on to come up with this recipe. I bet the next time you make these they’ll bring back good memories of the cookies at Milk Bar.
I wish I could make them this week, but I don’t think that will be possible. They’ll have to go in the queue to try.
Not to torture you or get you to try more variations, but did you try browning the butter vs. creaming? Just curious.