Butter Crisco Chocolate Chip Cookie Recipe
The Butter Crisco Chocolate Chip Cookie recipe combines the richness of butter with the smooth texture of Crisco shortening. This blend creates a soft, chewy cookie with a perfect balance of crisp edges and a tender center, packed with sweet chocolate chips for a delicious treat.
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!