Ultimate Chocolate Chip Cookies

The other night I had a craving for chocolate chip cookies. The only problem was that I did not have any brown sugar. So I looked around and I had molasses. I use about 1 tbs molasses for every cup of granulated sugar to make my brown sugar alternative. It works great. Having solved that little situation, I wanted to try out a new recipe. I found this one in the Crisco container. It looked good enough so I tried it. It was great.

Combine the brown sugar, shortening, milk and vanilla in a large quality mixing bowl. Beat on medium speed until light fluffy.

Then add the egg and beat until combined. Sift the flour, salt and baking soda. This is optional, but it will give you the best possible cookie. Mix the flour mixture into the creamed shortening mixture. Once combined stir in the chocolate chips and walnuts.

Unroll 3ft of wax paper and pour the cookie mixture onto it. Form the cookie dough into a log and roll it up in the wax paper. At this point you can cut the log into two and freeze or refrigerate the rest for another time.

Once you have the dough rolled up into a perfect log, cut the log into cookie sized round pieces. I made mine about 1/2 inch thick.

Place the cookie pieces on a parchment or silpat lined cookie sheet about 2-3 inches apart.

Bake in the preheated 375 degree oven until desired doneness. Roughly 8-10 minutes for chewy cookies and 11-13 for crunchy cookies.

These cookies are awesome. Since they are shortening based, they do not spread out as much as butter based cookies. Thus they are dense and chewy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24

Ingredients Method Notes

Ingredients

  

• 1 1/4 cups packed brown sugar or 1 1/4 cups granulated sugar with 1 tablespoon molasses
• 3/4 cup Butter Flavor Shortening
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 12 oz bag chocolate chips
• 4 oz chopped walnuts

Method

 

1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine the brown sugar, shortening, milk and vanilla in a large bowl. Beat on medium speed until light and fluffy.
3. Add the egg and beat until combined.
4. Sift the flour, salt and baking soda. This is optional, but it will give you the best possible cookie.
5. Mix the flour mixture into the creamed shortening mixture.
6. Once combined, stir in the chocolate chips and walnuts.
7. Unroll 3 feet of wax paper and pour the cookie mixture onto it. Form the cookie dough into a log and roll it up in the wax paper.
8. At this point you can cut the log into two and freeze or refrigerate the rest for another time.
9. Cut the log into cookie-sized round pieces, about 1/2 inch thick.
10. Place the cookie pieces on a parchment or Silpat-lined cookie sheet about 2-3 inches apart.
11. Bake in the preheated 375 degree oven until desired doneness. Roughly 8-10 minutes for chewy cookies and 11-13 minutes for crunchy cookies.

Notes

Shortening-based cookies do not spread out as much as butter-based cookies, resulting in dense and chewy texture. You can make brown sugar by combining 1 tablespoon molasses with granulated sugar.

My favorite. Make it. You can thank me later. — Rex