I usually make chocolate chip cookies with butter, but every so often I crave the texture of a shortening based chocolate chip cookie. The shortening gives the cookies sandy edges and a distinct texture that I just haven’t been able to duplicate with butter. That being said, I don’t think that butter flavored shortening quite duplicates the flavor of butter. It’s close — but not quite. However, a lot of people really like it and believe they live up to their Ultimate Chocolate Chip Cookies title.
Here’s the recipe in case you’ve never tried it. For dairy free cookies, substitute two tablespoons of almond milk.
Ultimate Chocolate Chip Cookies
Prep time
Cook time
Total time
A classic chocolate chip cookie recipe made with Crisco brand butter flavored shortening.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 30
Ingredients
- 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
Instructions
- 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.
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.
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!)
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.
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!
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?
Yeah, all compost cookies should be made with things around the kitchen.
These sound amazing! Can’t wait to try them.
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..
bye
Leyla