I can recite the Toll House Chocolate Chip Cookie Recipe verbatim. But, I was getting sick of the same recipe and went on the hunt for a new chocolate chip cookie recipe that was reliable and consistent. [the Toll House recipe sometimes came out flat and crispy and other times chewy and fluffy]. So after trying dozens of new chocolate chip recipes, I’ve landed on this one made with Crisco rather than butter. They’re not as sweet as the Toll House Recipe and seem like a more “mature” chocolate chip cookie.
- 1 Cup Brown Sugar, packed
- 1/2 Cup White Sugar
- 1 Cup Shortening (Crisco)
- 2 Eggs
- 1 1/2 Teaspoons of Vanilla Extract
- 2 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 1/2 Cups Chocolate Chunks
- Pre-heat oven to 350 degrees F.
- In a large bowl mix the sugar, eggs, shortening, and vanilla.
- Add in flour and baking soda to creamed mixture [That’s right, we’re saving you from cleaning an additional bowl] and blend well.
- Add 1/2 of the chocolate chunks and mix.
- Roll dough into 1″ balls and flatten with palm of hand or a glass. Slightly push a few chocolate chunks on the top of each dough ball with remaining chocolate chunks.
- Bake at 350 degrees F for 9-11 minute.
Botch and Learn
- The recipe also called for 1 teaspoon of salt, but I omitted it. Who likes salty cookies?
- I originally dropped the dough by rounded teaspoons but they came out so inconsistent. It’s worth it to roll the dough into ball and flatten to ensure sheer perfection.
- You can substitute the chocolate chunks with M&Ms or regular chocolate chips. Or even better, mix mini chocolate chips into the dough, then place the M&Ms on the top.
- Don’t store these cookies in the fridge. They become hard and lose their chewiness.