Chewy Chocolate Chip Cookies
The secret to chewy chocolate chip cookies is to use 1/2 crisco & 1/2 butter. Trust us. For years, Bruce has made the same recipe for his chocolate chip cookies. The combination of butter with shortening, and dark brown sugar gives these cookies a chewy, rich flavor that can’t be beat. We truly believe that these Crisco chocolate chip cookies will be a must make over at your house! Don’t forget to make a double batch!
What contributes to a chewy chocolate chip cookie?
Shortening & Butter : The type and amount of fat used in the recipe can significantly impact the texture of cookies. We use equal parts Butter flavored Crisco & Butter.
Dark Brown Sugar: Using dark brown suger is key. The dark brown sugar has a higher moisture content, thus a more tender, chewier cookie is the out come. If you only have light brown sugar, add a tablespoon of molasses if you have it on hand.
Eggs: Eggs provide structure and moisture to cookies. Adding an extra egg yolk, for example, can make cookies chewier by increasing their fat and moisture content.
Less Mixing: Be cautious not to overmix the dough. Overmixing can lead to tougher cookies. Mix until the ingredients are just combined.
Chilling: After preparing the cookie dough, refrigerate it for at least 30 minutes to an hour, or even overnight. Chilled dough spreads less during baking, resulting in thicker, chewier cookies. During the holidays, we make up batches of cookie dough on Saturday, then bake them on Sunday!
Size and shape: When portioning the dough onto the baking sheet, use a cookie scoop or your hands to form evenly sized dough balls. Uniform size ensures even baking.
Baking time and temperature: Preheat your oven to the temperature specified in the recipe. Bake the cookies at the lower end of the recommended time range. Keep a close eye on them, and when the edges are just beginning to turn golden but the centers still look slightly undercooked, remove them from the oven. The residual heat will continue to cook the cookies as they cool.
Cookie thickness: For chewy cookies, make sure the dough balls are relatively thick. Thicker cookies will have a softer center while still being fully cooked.
Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set the cookies and keeps them chewy.
Remember that the exact baking time can vary based on your oven’s accuracy and the size of the cookies, so it may take some trial and error to find the perfect timing for your specific recipe and preferences. Start by slightly underbaking, and if you find the cookies are too soft, you can always add a minute or two to the baking time during your next batch.
Can I make and freeze Chewy Chocolate Chip Cookies?
Absolutely! The best way to freeze crisco chocolate chip cookie dough is to scoop them into balls and place on parchment lined pan. Freeze till solid, then add to a freezer bag. Remove as much air as possible, and mark the date. Cookie dough is best used 2-3 months after freezing.
How to bake frozen cookie dough:
When you’re ready to bake cookies, there’s no need to thaw the dough. Preheat your oven as usual, place the frozen dough balls on a baking sheet, and bake them. You may need to add a minute or two to the baking time, but otherwise, the process is the same as if you were baking fresh dough.
By freezing cookie dough, you can enjoy freshly baked cookies for you are your family at any time! This is a great way to have treats on hand that are made from scratch, rather than store bought.
- mixing bowl
- cookie sheets
- cookie scoop
- cooling rack
Ingredients for Chocolate Chip Cookies
Instructions for Chocolate Chip Cookies
- Pre-heat oven to 375 F.
- Cream together the butter and Crisco.3/4 Cup butter, 3/4 cup Crisco
- Add the brown sugar, and continue to mix.2 1/2 cups brown sugar
- Beat in the eggs, then vanilla and milk.4 tablespoons milk, 2 tablespoons vanilla extract, 2 eggs
- Stir baking soda and salt into the flour in flour, Blend flour mixture into the wet ingredients. Stir in the chocolate chips, making sure they are evenly distributed. Chill dough for at least 30 minutes.3 1/2 cup flour, 2 teaspoons salt, 1 1/2 teaspoons baking soda, 4 cups chocolate chips
- Using a small ice cream scoop, scoop out balls of cookie dough and place 2 inches apart on a baking sheet.
- Bake cookies for 11-13 minutes, turning and rotating racks half way thru. Look for a golden brown, to ensure you do not over bake cookies.
- Allow to cool for 5 minutes on cookie sheet, and then remove with a spatula to cool on a wire rack.
- Cookies may be stored in a covered container for up to 2 weeks.