Hang tight!
Sponsor
"With this versatile recipe, you can make chocolate chip drop cookies, bar cookies, large round cookies, or chocolate drizzled cookies." — Crisco Baking Sticks®
Watch video tips and tricks
3/4 stick CRISCO® Butter Flavor All-Vegetable Shortening Sticks*
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 ounce) package semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
Oh wow, this definitely is one of the "Ultimate Chocolate Chip Cookies"! These cookies are chocolatey, chewy on this inside and crispy on the outside - just perfect! The only thing I did differently was to use half white sugar and half brown sugar. I love the combination of chocolate and pecans! I always line my baking sheet with parchment paper to ensure a good baking experience. Be sure to have a tall glass of ice cold milk handy as you're gonna want to eat a bunch of these warm from the oven!
Use butter! These cookies look beautiful and have great texture but are lacking in the rich chocolate and vanilla flavor that you expect in a great chocolate chip cookie. They have a shortening aftertaste that lingers. The Hersheys and Toll House recipes on the chocolate chip packages are much better.
144 Ratings
I LOVE this recipe - have fine-tuned just a little - substitute real butter for butter flavored Crisco, increase the flour to 2 1/4 cups (need more flour when using real butter), and use Girardelli Milk Chocolate Chips - BEST chocolate chip cookie recipe EVER!!!
These are hands down the best way to make a choc chip cookie. I do split the sugar. 3/4 C brown and 3/4 cup White but other than that, PERFECT!!!!!! Crisco makes a better cookie than butter.
This is a great recipe, but we did substitute the Crisco for Real Butter as we do not use hydrogenated oils. You can also substitute 1/2 portion lard and 1/2 portion butter in place of the Crisco for amazing results. You get the light flakiness and the butter flavor along with a bunch of Vitamin A & D.
These are the best chocolate chip cookies. You can also use other types of nuts and different flavored chips to change it up. I made these but didn't have butter flavored Crisco, so I substituted 1/4c butter and 1/2c regular Crisco and they turned out just fine.
Excellent. ****NOTES: do not over bake! Also a stick of criso is one cup. So 3/4 stick would be 3/4 cup out of a tub of crisco. The sticks are too expensive for me. Also, you must use butter flavored crisco, not regular. For an extra kick, add about 1/8 cup of molasses to the creamed mixture. FAB!
Even though I think there should be an alternate to the 3/4 stick of CRISCO® Butter All-Vegetable Shortening Sticks, the recipe is great and tastes fabulous! I love the how it's gooey on the inside and crunchy on the outside! It tastes sensational with a glass of cold milk! I absolutely love this recipe and I have never added a substitute for it! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Chocolate Chip Cookies
Serving Size: 1/36 of a recipe Servings Per Recipe: 36 Amount Per Serving Calories: 136 Calories from Fat: 71
See how to make classic chocolate-chip cookies.
These amazing cookies are good for the heart AND for the taste buds.
See how to bake the perfect chocolate chip cookie.
