Mayonnaise Chocolate Chip Cookies are from a recipe I found years ago on the Crisco website. I haven’t made them in a while, but according to my old notes they were very good (despite being a little weird, with mayonnaise and cake flour). They have a chewy texture and crispy brown edges.
Mayonnaise Chocolate Chip Cookies
The recipe is no longer on Crisco’s website, but I was able to dig it up from the bottom of the Internet and have typed/adapted it for you below. Before you make it, here are some old notes from when I first tried the recipes.
- Tried with butter flavored Crisco and didn’t love the artificial butter flavor it added, so next time will try with regular Crisco and maybe add what I think is a better artificial butter flavoring (Happy Home brand).
- I used mayonnaise for the cookies and liked the results, but I also think low fat mayonnaise would be perfectly fine and that it might even work better.
- 350 worked better than 375.
- I substituted chocolate chips for the milk chocolate and cashews called for in the recipe, but I think the milk chocolate chip and cashews would be great and plan on trying that combo next time
- Check out Linda’s notes in the comments. She made them too.
Mayonnaise Chocolate Chip Cookies
A strange old recipe from Crisco.
- 1 cup Crisco butter flavored shortening (or regular Crisco
- 3/4 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup regular or low fat mayonnaise
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups milk chocolate chips
- 3/4 cup cashew pieces, lightly salted
- Preheat oven to 375 degrees F.
- Beat the shortening, sugars and vanilla in large bowl with mixer on medium speed until well blended. Beat in eggs, then beat in mayonnaise.
- Mix together the cake flour, salt and baking soda, then add it to the batter and stir to make a soft dough.
- Stir in the chocolate chips.
- Using 2 tablespoons of dough for each cookie, shape into mounds on parchment lined baking sheets OR put them on plastic wrap lined dinner plates and chill until ready to bake.
- Bake at 375 for 10-12 minutes. Alternatively, bake at 350 for slightly longer.
- Let cool for 2 minutes, then transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!
Hi Linda! Thanks for the report. My dough was really wet too — thicker than cake batter, but not nearly as thick as cookie dough. I would have been happier if my cookies spread a tiny bit less, but I didn’t tamper with the flour and kept it at 10 oz/280 grams total. What brand of cake flour did you use? We don’t have Soft as Silk so I used Swan’s Down. I’m wondering if there’s any real difference between the two brands of cake flour. Probably not, but you never know. Swan’s Down weighs 4 oz per cup so I used 10 oz to equal 2 1/2 cups. Also, I weighed the mayonnaise. The label said a tablespoon weighs 13 grams so I used 104 grams.
Hi Anna, I made these earlier today, it’s always fun to try something different. I panicked a bit because the dough looked really wet, so I added about another 1/3 cup of cake flour. My test sheet of cookies barely spread, so I slightly flattened the remainder of the cookie balls before I baked them. I’m sure because of adding the additional flour, they didn’t spread as much as yours. I like the texture, and the flavor is fine. The butter flavoring I had was ancient, Target didn’t have any, and I wasn’t going to fight the crowds at Wegmans on a Saturday just for butter flavoring, so I used half regular shortening and half butter flavored shortening. Although the I could definitely detect the mayonnaise flavor in the unbaked dough, I don’t taste it in the baked cookie. Thanks for sharing this recipe.
It’s always cool when a recipe turns out even better than you expected! I enjoyed reading about these!
Interesting! It works with cake, why not cookies.