Chocolate Chip cookie recipe

Our friends, Ruthy and Andy, recently purchased a really sweet mid-century modern home that they're renovating.  Despite the fact that it moved them from just 2 blocks away from us to across town, we're super pumped for them!

One of the first projects they've tackled in their new home is the kitchen. They moved in several weeks ago and have not had a working kitchen since. 

This weekend, Brad and I decided to make them dinner and take it over.  While dinner was in the oven, on a whim, I decided I'd also make cookies.  Because, really, what's dinner without dessert?

As I was pulling ingredients out of the cupboard, I realized I didn't have any butter.  But I did have some butter-flavored Crisco.  Normally, I would never make a cookie without butter in it. Butter is an essential baking ingredient in my book. But I was already mentally committed to cookie making, so I charged ahead sans butter.

I used the recipe on the Crisco packet, and I, honestly, I was a little surprised with how these turned out.

I've copied the recipe below from the Crisco website with a few alterations.  Specifically I took out the part about the electric mixer. I don't have one. But that doesn't stop me from making cookies the old-fashioned way; with a bowl and a spoon.

Also, one note, I make my cookies big.  The recipe says it makes 3 dozen cookies... I got like 15 cookies out of it.

Here's the recipe if you're interested in trying them out:


  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips (Carlee note:  forget this measuring chocolate chips junk!  USE THE WHOLE BAG for maximum chocolatey goodness)


  1. HEAT oven to 375°F. Combine brown sugar, shortening, milk and vanilla in large bowl. Mix with a wooden spoon until light and fluffy. Beat egg into creamed mixture.

  2. COMBINE flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.

  3. DROP rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet.

  4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.


  1. omg...crisco. thats why they were so fantastic!

    1. I still like the flavor of actual butter a little better, but these were pretty amazing.

  2. Mmmm I've been so obsessed with cookies this pregnancy. I was always one who could take or leave cookies but this baby looooves them. Of course I'm pretty lazy and just do the refrigerated premade dough...

  3. Those look delicious. I've been craving sweets for the last few days, which is different since the whole rest of the pregnancy I was all about salty.

  4. That sounds delicious!! I'm craving cookies now!!

    You are a great friend :)

  5. It's interesting how to you used brand name ingredients there, but I know it makes all the difference.


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