crisco chocolate chip cookies in a bowl

Ultimate Crisco Chocolate Chip Cookie Recipe

“A chocolate chip cookie is like duct tape, it fixes everything”. I’m not sure who said this first, but this Crisco Ultimate Chocolate Chip Cookie recipe will do the trick. The shortening in these cookies helps to make the cookies crispy on the outside, but chewy cookies in the center. Chocolate chip cookies are my favorite and I promise this Crisco chocolate chip cookie recipe will not disappoint. 

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What is Shortening?

Technically, shortening is any fat that is solid at room temperature which includes butter, lard, margarine, etc. However, when shortening is referenced in a recipe, it typically is referring to hydrogenated oils, with the most common being vegetable shortening. For more information on the science of shortening, The Spruce Eats has a great article you can find here.

chocolate chip cookies stacked up

Is it better to use Crisco or butter for chocolate chip cookies?

This is dependent on what kind of chocolate chip cookie you like. Crisco (or shortening) is 100% fat versus butter which is about 80% fat with the remainder being made of water. When baking, the water content in the butter makes it melt faster. Thus crisco based cookies will remain thicker. For these chocolate chip cookies I decided to use crisco to get a thicker cookie with crispy edges. 

I love this recipe because it really gives you the best of both worlds when it comes to homemade chocolate chip cookies. No matter whether you like crisp cookies or chewy chocolate chip cookies, you will be happy. This recipe is very easy and not too finicky. When I was testing out baking time to find the optimum time, I got distracted and accidentally left a batch in the oven for several minutes over what I should have. Instead of burning, they just came out a bit extra crispy. So, if you like extra crispy cookies, make sure to tack on an extra minute or two!

Can I use regular shortening instead of butter-flavored?

You can use either regular shorting or butter flavored shortening. If you have the option, use butter flavor as it will add a slightly richer flavor to the cookies. However, the difference is quite minor, so if you only have regular Crisco, that will work just fine.

chocolate chip cookies lined on tray

Ingredients you will need for Crisco Chocolate Chip Cookie Recipe

  • All-purpose flour
  • Baking Soda
  • Sea Salt
  • Crisco Shortening
  • Brown Sugar
  • Granulated Sugar
  • Large Eggs
  • Vanilla
  • Semi-Sweet Chocolate Chips

How to Make Shortening Chocolate Chip Cookies

Now that you have gathered all your ingredients, it’s time to make your cookies! Pre-heat oven to 350. Line baking sheet with parchment paper and set aside. These silicone baking mats also work really well too!

Mixing Dry Ingredients

In a medium bowl (these are my favorite bowls), combine flour, 1 teaspoon of baking soda, and 1 teaspoon salt. You can use iodized salt, but I prefer sea salt as it is a bit courser and in my opinion, gives a richer taste to the cookies. Whisk very well and set aside.

dry ingredients for chocolate chip cookies

Cream Shortening and Sugars

One of the advantages of shortening is it is stored at room temperature, so no need to wait for it to come to room temperature like butter. Using hand mixer, combine one cup shortening, brown sugar, and granulated sugar in a large bowl. Make sure the brown sugar is packed. Mix the ingredients on high speed until well combined, approximately 2 minutes on high speed. My go-to hand mixer is this KitchenAid hand mixer. I have used it at least once a week for the past 5+ years and it is still going strong! Though I did accidentally throw away the attachable beaters when cleaning the kitchen once! Luckily, I was able to order replacements.

crisco and sugars blended

Adding Eggs and Vanilla

Once the crisco mixture is well combined, add 2 eggs and 2 teaspoons vanilla extract. No need for the eggs to be at room temperature! Beat with a hand mixer on low until it is fully incorporated. Scrape down the sides with a rubber spatula to make sure everything is mixed.

eggs and vanilla added to crisco and sugars

Combine Shortening Mixture and Dry Ingredients

Add the flour into the crisco and sugar mixture all at once. Beat with the hand mixer on low speed. Mix until the flour is just combined into the shortening and sugars. As soon as the flour is dispersed stop mixing.

Add in your semisweet chocolate chips and beat on low until the chips are evenly mixed into the chocolate chip cookie dough.

add chocolate chips to cookie dough

Baking the Best Chocolate Chip Cookies

One great part about this recipe, you do not need to chill dough to get chocolate chip cookies that are puffy and not flat. Using the room temperature dough and a medium cookie scoop, drop dough onto the parchment-lined cookie sheet. I love the OXO medium cookie scoop, which will measure about 2 teaspoons of dough. Make sure the dough balls are at least 2 inches apart as the cookies will spread when baking. You can use either parchment paper or a silicone mat for these cookies.

Bake at 350 degrees for 12-14 minutes. They are done baking when the crisco chocolate chip cookies are golden brown on the edges and the centers are lighter in color. Let the cookie sit on the baking sheet for 5-10 minutes and then let them come to room temperature on a cookie rack.

cookie dough on tray

Storing Chocolate Chip Cookies

You can store these shortening-based chocolate chip cookies in an air-tight container (these are my favorite storage containers) at room temperature for up to 5 days. Store in an airtight container in the freezer for a couple of months.

In my opinion, there is nothing better than old fashioned chocolate chip cookies with shortening. I really hope you enjoy these crispy yet chewy chocolate chip cookies. If you make these, please share with me on Instagram!

Ghost and Pumpkin Meringues

Halloween Meringue Cookies

Yield: 24
Prep Time: 30 minutes
Cook Time: 1 minute
Additional Time: 1 hour
Total Time: 1 hour 31 minutes

Meringues are light and airy cookies, and guess what - they are also gluten-free! They are made up of only egg whites, granulated sugar, cream of tartar, and extract. Such simple ingredients for a melt in your mouth, delicious cookie!


  • 2 Egg Whites Room Temperature
  • ½ Cup + 2 Tbsp Granulated Sugar (135g)
  • ¼ Tsp Cream of Tartar
  • ½ Tsp Vanilla Extract
  • ¼ Cup Sprinkles (approximately)Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
  • Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.


    1. Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
    2. Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.
    3. Slowly add in granulated sugar 1 Tbsp at a time. Make an addition every 10-15 seconds. This process will take around 3-4 minutes.
    4. Once all of the granulated sugar has been added, continue to beat on medium-high for another 3-5 minutes until meringue holds stiff peaks and is glossy.
    5. Add half of the meringue into the piping bag fitted with the 12 tip. Add food coloring to the stand mixer and beat until incorporated - add to the other bag fitted with the 1M tip.
    6. Add a small dollop of meringue to the corners of your parchment paper to help it stay flat on the tray. Use the 1M tip and pip up and down along the shape of the pumpkin and use the white meringue for the stem - add your sprinkles! To pipe the ghosts, use the white meringue and fill in the body of the ghost, flattening out the line with an offset spatula. Add your eyes and mouth. Carefully slide the paper templates out from the tray.
    7. Place the tray of meringue cookies into the preheated oven for 60-70 minutes. Don't open the oven until the first 60 minutes have passed. At this point, lightly tap your meringue to feel the consistency. If it feels too soft, allow them to continue baking for another 10 minutes or until the cookies feel only slightly soft and are more stable.
    8. Turn off the oven but leave the meringue cookies in the closed oven for another 60 minutes.


Store in an airtight container for 4-7 days (depending on how humid your climate is).

If you like this recipe, here are a few more you may enjoy!

chocolate chip cookie with crisco
chocolate chip cookies lined in a bowl

Crisco Chocolate Chip Cookies

Yield: 60
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

These crisco chocolate chip cookies are crispy on the edges and chewy in the center. They are easy to make and a foolproof recipe.


  • 2 ½ Cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Sea Salt
  • 1 Cup Crisco
  • ¾ Cup Brown Sugar
  • ¾ Cup Granulated Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 Cups Semi-sweet Chocolate Chips


    1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
    2. In a medium bowl, mix the flour, baking soda, and salt. Whisk well until fully combined, set aside.
    3. In a large bowl, combine regular Crisco, packed brown sugar, and granulated sugar. Using a hand mixer (or stand mixer) beat on high speed for about 2 minutes. Ingredients should be fully incorporated.
    4. Add eggs and vanilla extract, beat on low until just combined.
    5. Add the dry ingredients all at once to the Crisco and sugar mixture. Beat on low until the flour is just combined.
    6. Pour the semi-sweet chocolate chips into the dough, beat on low or hand mix until the chips are evenly dispersed throughout the cookie dough.
    7. Drop dough (about 2 tablespoons of dough each) onto the prepared baking sheet. For best results, make sure the cookies are at least 2 inches apart.
    8. Bake cookies for 12-14 minutes. Remove from the oven when the edges of the cookie are golden brown and the center is a light brown color. Let cool on baking sheet for at least 5 minutes and then allow to come to room temperature on the cooling rack.


For extra crispy cookies, add 1-2 minutes to the baking time and bake until the edges turn darker brown. 

Storage: Airtight container for 5 days or freeze for up to 2-3 months.

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