Chocolate Chip Cookies with Crisco
Chocolate Chip Cookies with Crisco are nostalgic and comforting! Just like the ones Grandma made, they are deliciously chewy with the best soft centers and slightly crisp edges.
Ingredients
- 1/2 cup (1 stick, 112g) unsalted butter softened
- 1/2 cup (95g) Crisco (I use the Crisco sticks instead of the can)
- 3/4 cup (150g) light brown sugar packed
- 3/4 cup (150g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups (240g) all-purpose flour
- 1 (3.4 ounce) box INSTANT vanilla pudding
- 1 cup (170g) semi-sweet chocolate chips
- 1/4 cup (43g) semi-sweet chocolate minis plus more for tops
- flaky sea salt optional for finishing
Instructions
- Preheat oven to 375ºF. Line two baking sheets with parchment paper or silicone baking mats.
- Using a stand mixer with the paddle attachment, cream butter and Crisco together with sugars until creamy about 2–3 minutes, scraping down the sides of the bowl as needed.
- With the mixer slowly running, add the eggs, vanilla, salt and baking soda.
- Gently stir in the flour and the vanilla pudding mix. Do not over-mix.
- Fold in the chocolate chips.
- Scoop cookies into tablespoon full mounds on a cookie sheet and gently press a few extra chocolate chips onto the tops of each cookie.
- Bake 10-12 minutes, depending on your oven. Watch the cookies closely because some ovens have quicker bake times. I also noticed that one of my cookie sheets made these cook quicker. The key is to underbake the cookies! This keeps them chewy once they’ve cooked. Take them out when they are no longer glossy in the middle and the edges are barely brown. They will finish baking on the pan after being removed from the oven.
- Sprinkle with flaky sea salt, if you’d like. Let them cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage tips
- Freezing the dough: Scoop the dough into balls and flash freeze on a baking sheet for 30 minutes. Transfer to a freezer-safe bag and store for up to 3 months. Bake straight from frozen, adding an extra minute—no need to thaw.
- Make-ahead dough: If prepping a few days in advance, store the dough in an airtight container in the fridge for up to 4 days.
- Freezing baked cookies: Let cookies cool completely, then store them in a freezer-safe bag or container for up to 3 months.
- Storing leftover cookies: Keep cookies in an airtight container or zip-top bag at room temperature for up to a week.
- Reheating: Warm cookies in the microwave for about 25 seconds to bring back that fresh-from-the-oven taste.
Nutrition
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 46mg | Fiber: 1g | Sugar: 11g | Vitamin A: 79IU | Calcium: 9mg | Iron: 1mg