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.
- 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.