This Butter Crisco Chocolate Chip Cookie recipe combines the best of both worlds: the rich, buttery flavor of classic chocolate chip cookies, enhanced with the creamy texture of Crisco shortening.
These cookies come out perfectly soft and chewy on the inside, with just the right amount of crisp on the outside.
Perfect for any occasion, they are sure to be a crowd-pleaser. The combination of brown and granulated sugars creates a perfect balance of sweetness while the semi-sweet chocolate chips melt into each bite.
I always add semi-sweet chocolate chips and pecans for a delightful crunch, making these cookies an absolute crowd-pleaser.
Whether I’m baking for friends, family, or just for myself, these cookies never fail to bring joy and satisfy any sweet craving.
Why This Recipe Is A Must-Try?
This Butter Crisco Chocolate Chip Cookie recipe is a must-try because it delivers the perfect balance of soft, chewy texture and crisp edges with every bite.
The use of Crisco shortening ensures a tender, melt-in-your-mouth cookie, while the combination of brown and granulated sugars adds depth of flavor.
The semi-sweet chocolate chips provide just the right amount of sweetness, making these cookies irresistible.
A special occasion or just craving a homemade treat, this simple and delicious Butter Crisco Chocolate Chip Cookie Recipe is sure to satisfy your cookie cravings!
How To Prepare Butter Crisco Chocolate Chip Cookie Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Calories: Approximately 170 per cookie (depending on size)
Yield: About 24 cookies
Kitchen Utensils:
- Mixing bowl
- Hand or stand mixer
- Baking sheets
- Parchment paper (optional)
- Spoon or cookie scoop
Ingredients
- 1 cup Butter-flavored Crisco
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 2 tbsp Milk
- 1 cup Pecan pieces
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 2 cups Semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup of Butter-flavored Crisco, brown sugar, and granulated sugar. Beat with an electric mixer until creamy and well blended.
3. Add the eggs, milk, and vanilla extract. Beat until smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the chocolate chips and pecan pieces. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious homemade cookies!
Secrets To Perfect Cookies
1. Refrigerating the dough for at least 30 minutes helps the cookies hold their shape and results in a chewier texture.
2. Softened butter and eggs blend better into the dough, leading to a more even consistency and smoother texture.
3. Use proper measuring cups for dry and wet ingredients to ensure you get the correct ratio, preventing overly dry or too wet dough.
4. Mix the dough just until the ingredients are combined to avoid dense or tough cookies.
5. Remove cookies from the oven when they’re slightly underdone for softer, chewier cookies. They’ll continue to cook on the baking sheet as they cool.
Substitutions
● Butter: Use equal parts margarine or shortening as a butter substitute.
● Eggs: Replace one egg with 1/4 cup applesauce or mashed banana.
● Milk: Use almond milk, soy milk, or oat milk as a dairy-free alternative.
● Sugar: Substitute 1 cup of sugar with 3/4 cup honey or maple syrup.
● Flour: For a gluten-free option, use 1:1 gluten-free flour blend in place of all-purpose flour.
Can I Use Crisco Instead Of Butter For Chocolate Chip Cookies?
Yes, you can use Crisco instead of butter for chocolate chip cookies. Crisco, which is made from vegetable oils, can help create cookies that are slightly softer and chewier compared to using butter.
It also contributes a more consistent texture and can extend the shelf life of the cookies. However, keep in mind that Crisco doesn’t provide the same rich, creamy flavor that butter does, so the taste may be a bit different.
If you prefer a more buttery flavor, you might want to combine Crisco with a bit of butter or add a touch of vanilla extract to enhance the taste.
Does Butter Or Crisco Make Cookies Softer?
Crisco typically makes cookies softer than butter. This is because Crisco is made from vegetable oils, which help retain moisture and result in a more tender, chewy texture.
Butter, on the other hand, contains water and milk solids, which can lead to cookies that spread more and become crispier around the edges while maintaining a slightly firmer texture.
If you want ultra-soft cookies, Crisco is a great choice, but if you prefer a richer flavor and a slightly firmer bite, butter is ideal.
Can I Use Half Butter And Half Shortening In Cookies
Yes, you can use half butter and half shortening in cookies! This combination offers the best of both worlds.
Butter adds rich flavor and depth, while shortening (like Crisco) helps create a softer, more tender texture.
The result is cookies that are flavorful, chewy, and maintain a good structure without being too greasy or too crumbly.
Using half of each can also help prevent the cookies from spreading too much, giving them a nice balance of texture and flavor.
How To Store Leftovers
To store leftover Butter Crisco Chocolate Chip Cookie Recipe, place them in an airtight container at room temperature. This will help maintain their freshness and prevent them from becoming stale.
If you’d like them to last longer, you can store them in the refrigerator for up to a week. For extended storage, freeze the cookies by wrapping them in plastic wrap or placing them in a freezer-safe bag.
They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds to restore their fresh-baked softness.
Recipe FAQs
Can I use butter instead of Crisco shortening?
Yes, you can substitute butter for Crisco shortening. However, the texture may differ slightly, as shortening typically results in a softer, chewier cookie while butter gives a richer flavor.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough by rolling it into balls and placing them on a baking sheet to freeze. Once frozen, transfer the dough balls into a freezer-safe bag or container. Bake them directly from the freezer, adding a minute or two to the baking time.
How do I prevent my cookies from spreading too much?
To prevent excessive spreading, chill the dough for at least 30 minutes before baking. This helps solidify the fat, so the cookies hold their shape better during baking.
Can I use a different type of chocolate chip?
Yes, you can use milk chocolate chips, dark chocolate chips, or even white chocolate chips depending on your preference. You can also mix in chopped chocolate or other mix-ins like nuts.
Why are my cookies too hard or dry?
If your cookies turn out hard, it could be due to overmixing the dough, baking them for too long, or using too much flour. Make sure to measure your ingredients carefully and bake just until the edges are golden brown.
Final Thoughts
These Butter Crisco Chocolate Chip Cookie Recipe are a fantastic twist on the classic recipe, offering a soft and chewy texture that melts in your mouth.
By using Crisco, the Butter Crisco Chocolate Chip Cookie Recipe remain moist and tender, while the combination of brown sugar and vanilla gives them a rich, comforting flavor.
The addition of semi-sweet chocolate chips and crunchy pecans creates the perfect balance of sweetness and texture. With minimal preparation time, they’re an easy and satisfying treat for any occasion.
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Butter Crisco Chocolate Chip Cookie Recipe
Equipment
- Mixing bowl
- Hand or stand mixer
- Baking sheets
- Parchment paper (optional)
- Spoon or cookie scoop
Ingredients
- 1 cup Butter-flavored Crisco
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 2 tbsp Milk
- 1 cup Pecan pieces
- 1 cup Brown sugar packed
- 1/2 cup Granulated sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 2 cups Semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 1 cup of Butter-flavored Crisco, brown sugar, and granulated sugar. Beat with an electric mixer until creamy and well blended.
- Add the eggs, milk, and vanilla extract. Beat until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and pecan pieces. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious homemade cookies!