Crisco Chocolate Chip Cookie
These crisco chocolate chip cookies are crispy on the edges and chewy in the center. They are easy to make and a foolproof recipe.
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Servings: 60 cookies
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1 Cup Crisco
- ¾ Cup Brown Sugar
- ¾ Cup Granulated Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 2 Cups Semi-sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
- In a medium bowl, mix the flour, baking soda, and salt. Whisk well until fully combined, set aside.
- 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.
- Add eggs and vanilla extract, beat on low until just combined.
- Add the dry ingredients all at once to the Crisco and sugar mixture. Beat on low until the flour is just combined.
- 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.
- 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.
- 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.
Notes
Notes:
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.