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A cookie leaning against a jar of milk.
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5 from 5 votes

Chocolate Chip Cookies with Crisco

Norma Jean made the best Chocolate Chip Cookies with Crisco. Mom's recipe is pretty indulgent but is full of memories for me. She loved freezing "cookie dough balls" and baking them fresh for us. So good!
Course Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, chocolate chip cookies with Crisco, Norma Jean's chocolate chip cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 45 cookies
Calories 283kcal
Author Sue Ringsdorf

Ingredients

Wet Ingredients:

  • 1 cup unsalted butter - at room temperature
  • 1 cup Crisco
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 1/2 cups brown sugar (330 grams)
  • 3 large eggs - at room temp
  • 3 Tablespoons Watkins vanilla

Dry Ingredients:

  • 5 cups all-purpose flour (600 grams)
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 12 oz. milk chocolate chips - or chocolate chips, mini chocolate chips, or dark chocolate chips
  • 12 oz. white chocolate chips
  • more chips for the top of the cookies - optional

Instructions

  • Cream the butter and sugars. In the bowl of a large standing mixer, combine butter, Crisco, granulated sugar, and brown sugar. Use a paddle attachment and then start mixer on medium speed. For best results, mix until the mixture becomes light and creamy.
    1 cup unsalted butter, 1 cup Crisco, 1 1/2 cups granulated sugar (300 grams), 1 1/2 cups brown sugar (330 grams)
  • Add eggs and vanilla. Add the eggs and vanilla and mix again until well combined.
    3 large eggs, 3 Tablespoons Watkins vanilla
  • Add remaining ingredients. Then add the flour, baking soda, and salt - and mix until the ingredients are just combined. Don’t over-mix. Add the chocolate chips and white chocolate chips and stir again. (I normally use a wooden spoon or a rubber spatula to mix the chips into the dough.)
    5 cups all-purpose flour (600 grams), 2 teaspoons baking soda, 1 teaspoon kosher salt, 12 oz. milk chocolate chips, 12 oz. white chocolate chips
  • Roll into cookie dough balls. Use a cookie scoop to divide the cookie dough into portions. Add the cookie balls to a large baking sheet lined with parchment paper.
  • Chill. Chill the dough for at least two hours in the refrigerator.
  • Bake cookies. Preheat the oven to 350 degrees f. Add six cookie balls to a parchment-lined cookie sheet, add extra chips to the tops of the cookies, and bake for approximately 12 minutes or until slightly golden brown on top.
    more chips for the top of the cookies
  • Cool. Remove the cookies from the oven and add an extra sprinkle of salt. Then carefully transfer the cookies to a wire cooling rack.
  • Serve cookies. Serve warm cookies with a tall glass of milk or a cup of coffee.

Notes

** More cookie tips on the blog!
NOTE: I prefer to remove the cookies a few minutes early, add a few extra chips to the top, and then finish baking.

Storing and Freezing:

  • STORE the cookies in an airtight container for 3-4 days.
  • FREEZE the baked cookies in a freezer bag for 3-4 months.
  • You can also freeze the cookie balls and bring them out to bake fresh whenever the craving arises.

Nutrition

Calories: 283kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 129mg | Potassium: 56mg | Fiber: 1g | Sugar: 25g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg