Step back in time and experience the classic charm of Crisco Ultimate Chocolate Chip Cookies, a beloved recipe from the past. These cookies are a nostalgic nod to simpler times, made with Crisco butter flavored shortening. These buttery cookies are soft yet crispy and simply irresistible. They are packed with chocolate chips and crunchy pecans, striking the perfect balance of flavors and textures.
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What Makes Crisco Chocolate Chip Cookies So Good?
These days, people are wary of using Crisco. But they shouldn't be. Here is a wonderful vintage-style recipe for chocolate cookies that uses butter-flavored Crisco to achieve an irresistibly rich flavor with a moist, tender interior and the right amount of crunch on the bottom and edges.
These cookies are chockfull of semi-sweet chocolate chips and have plenty of pecan pieces, making them a guaranteed hit with your family.
Why You Should Try These Old Fashioned Butter Crisco Chocolate Chip Cookies
Are you craving fresh-baked cookies? It's tough to beat this Crisco Chocolate Chip Cookies Recipe!
The Crisco Butter Flavor All-Vegetable Shortening featured in this recipe makes your cookies taste richer and more buttery than when using real butter, and it costs less, so you can stretch your grocery budget and make the best chocolate chip cookies more often!
Chocolate chip cookies with Crisco also freeze well, so why not keep a batch or two in the freezer for endless snacking?
Chocolate Chip Cookies With Crisco Ingredients
To make these ultimate chocolate chip cookies, you'll need:
- All-purpose flour
- Baking soda
- Crisco Butter Flavor All-Vegetable Shortening
- Light brown sugar
- Whole milk
- Vanilla extract
- Semi-sweet chocolate chips
Ingredient Notes and Substitutions
Substitute another type of nut if you prefer. Walnuts and hazelnut pieces are good in this recipe. Alternatively, leave the nuts out entirely and add another half cup of chocolate chips instead.
Swap out the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, or white chocolate chips.
How to Make Old Fashioned Crisco Chocolate Chip Cookies
To prepare the cookie dough:
- Sift together the flour, salt, and baking soda. Whisk or stir to combine flour with the salt and baking soda.
- Put the Crisco, light brown sugar, whole milk, and vanilla extract in the bowl of a stand mixer or a large bowl.
- Beat the ingredients at medium speed with an electric mixer with a paddle attachment to form a tight dough. Add the egg once the cookie dough comes together and continue to mix until it is fully incorporated. Turn off the mixer for now. A stand or hand mixer makes things much easier, but you can also use a wooden spoon and a lot of arm strength.
- Turn on the mixer and add the dry ingredients to the wet ingredients a third at a time. Continue mixing until you can no longer see any patches of flour in the mixture. Avoid overmixing.
- Turn the mixer to low and add the chocolate chips and pecan pieces.
To bake the chocolate chip cookies:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
- Drop tablespoons of cookie dough onto a baking sheet, leaving three inches between each. You will need to use more than one baking sheet or bake in batches.
- For slightly chewy cookies, bake them for 8 to 10 minutes, and increase the baking time to 11 to 13 minutes for crisper ones. Turn the baking sheet midway through baking and swap the locations in the oven if you use more than one.
- Cool the cookies on the cookie sheet for two minutes to crisp up the bottoms before transferring them to a wire rack to cool completely.
Tip: A small #60 cookie scoop is a tablespoon.
Traditional cookies are awesome, but you can also use this Crisco Chocolate Chip Cookies recipe to make cookie bars. Cookie bars are convenient because they cut down on prep time and are perfect for packing in your child's lunch. Here's how to make them:
- Prepare the dough as above.
- Preheat the oven to 375°F.
- Spray a 9 x 13-inch baking pan with cooking spray or lightly coat with vegetable oil.
- Evenly spread the cookie dough on the bottom of the prepared baking pan.
- Bake for 16 to 18 minutes. Test for doneness by sticking a toothpick in the center. When it comes out clean, the cookie bars are ready.
- Cool in the baking pan before cutting into individual bars.
What to Serve With Butter Crisco Chocolate Chip Cookies
Not many things go better with a chocolate chip cookie than a glass of ice-cold milk, but here are a couple you may still want to try:
- Tea or coffee. What could be sweeter than a couple of chocolate chip cookies with your coffee or tea? Caffeine and sugar are the perfect power couple to help make it through those afternoon slumps.
- Ice cream. Crumble a cookie over the top of a scoop of your favorite flavor of ice cream, or create an ice cream sandwich. Either way, you have the perfect snack for a summer afternoon.
How to Store These Cookies Made With Crisco
You can keep the cookies in an airtight container on the counter for a few days before they start to go stale.
For extended storage, try freezing the cookies on a cookie tray before transferring them to a freezer bag. Thaw cookies at room temperature or reheat them in a 325°F oven for ten minutes before eating.
How Long Will Crisco Chocolate Chip Cookies Last?
The cookies should stay fresh for three to four days in a well-sealed cookie jar on the counter. The cookies can last for months in the freezer but are best eaten within a few weeks before they get freezer burn.
More Chocolate and Cookie Recipes
Crisco Chocolate Chip Cookies
- ¾ cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 ¼ cup firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans
- Preheat the oven to 375ºF.
- In a large bowl, beat the shortening, brown sugar, milk, and vanilla with an electric mixer on medium speed until well blended. Add the egg and beat to combine.
- In another bowl, combine the flour, salt, and baking soda.
- Add the dry ingredients to the shortening mixture and mix until just blended. Stir in the chocolate chips and pecans.
- Drop rounded tablespoons of the dough 3 inches apart on a baking sheet and bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.
- Let cool on the baking sheet for 2 minutes. Then transfer to a wire rack to cool completely.