Chocolate chip cookies are much like banana bread where everyone seems to have their own favorite recipe and thinks theirs is the best. Most recipes I’ve seen use butter. Don’t get me wrong, butter is G-O-O-D. I love using butter in my recipes. But with chocolate chip cookies, butter makes them not only chewy (which I love) but also a bit greasy on the bottom and harder to handle. They are more susceptible to crumbling and aren’t always easy to remove from the cookie sheet. That is why I love that this recipe uses shortening instead of butter.
I have no idea where this recipe comes from other than my mom started making them more than 10 years ago when she got the recipe from a friend. These cookies are firm but chewy and the bottoms are non greasy and so easy to remove after baking. They have a great flavor and texture and freeze great. My husband can’t get enough! The nuts are totally optional and are just there as a personal preference.
Ingredients
3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips (milk chocolate or chocolate chunks are our favorite!)
1 cup chopped walnuts (optional)
Directions
Beat shortening, brown sugar and white sugar together until creamy.
Add eggs and vanilla and beat well.
In separate bowl stir together flour, salt and soda and add to sugar and egg mixture. Mix well.
Add chocolate chips and walnuts if desired and stir.
Drop by tablespoons (or larger if you like) on cookie sheet. I highly recommend cooking them on parchment paper. No added grease and they come off so easily! (Not to mention a super simple cleanup!)
Bake at 350 degrees for 12-15 minutes or until golden brown, enjoying the lovely aroma now in your kitchen. Cool for a minute or so before transferring to a wire rack to cool completely. Good luck keeping them in your kitchen as they disappear fast!
YUM!!!!!
I use butter flavor shortening in my cookies, too. I agree that it makes them a great consistency and flavor! I’m going to have to try out your recipe, as well! Looks yum!
they look great! I love trying new chocolate chip cookie recipes! I’ve never tried a shortening version though. What can I say, I love butter
I was gonna ask about butter flavored shortening. I’m gonna make them for my bake sale this week.
woot! Thanks.
Thanks! printed it out and can’t wait to try it.
YUMMY!!! I always put nuts in mine too but I use pecans! Try that sometime. I will definitely try adding walnuts to mine next time. These look so good I may have to make some very soon! Thank you!
They look wonderful! And I had to laugh at the “Everyone has their own recipe and thinks it’s the best”. So true! I think every family has their own choc chip cookie recipe passed down, haha!
MMM, I agree that shortening makes a yummier cookie! I also use the butter flavored kind.. so good!
So good!!
OH Yum!!! Will have to try this recipe
I’ve never tried cookies with shortening. Might have to try..
These look so good. I too have only tired recipes that called for butter. But I will definitely be trying yours. I just hope they come out looking as nice! Thanks for sharing!
Love your blog AND I love, love these cookies!!! This recipe is a very slightly altered version of the classic Crisco Ultimate Chocolate Chip Cookie recipe. I just discovered it a couple months ago along with the many uses of shortening. I come from an area in California where it’s pretty much a sin to use shortening but sometimes it’s just the best option to keep things perfectly moist! Ssshhhhh….don’t tell the Mommies at our school bakesale!!
I’m so happy to hear that! And I know, sometimes I feel guilty for loving the taste of shortening in baking but I can’t help myself. It works so well for keeping baked goods together and as you said, moist. So happy to have you stop by and hope to see you again soon!