The Ultimate Crispy Chocolate Chip Cookies with Crisco Baking Sticks

I have tried so many chocolate chip cookies over the years and my husband just doesn't like the good cookies!  He prefers a cake like cookie and not the crispy or chewy texture of the normal chocolate chip cookies.  I have been trying lots and lots to find one that we all like.  I think that I should give up but it is very fun to eat all of the experiments.

I checked that we had all  of the ingredients for my experiment...Umm, I mean recipe.  I did have lots of everything so this seemed like a good recipe that I would make over and over.  The test of any good recipe is if they are ingredients that I keep on hand all the time.  If it takes a special trip to the store, I am probably not making it.

I got my recipe card that was from the inside of the Crisco package from before which I saved.  I was excited that it took a little different ingredients then the normal cookies and there was plenty of all of it in the house.

I started by adding the butter flavored Crisco and the brown sugar to the bowl.  Doesn't the Crisco look like butter in the bowl?  The great thing about the stick is that you can measure just like you do butter so it is really easy to use with a quick cut and it stays in the cupboard.

When the Crisco mixed with the brown sugar, it was a little thicker and less fluffy then the normal creaming of the butter.  It almost looked like peanut butter.

I added the milk, egg and vanilla.  This called for a lot more vanilla then my normal recipe but I followed the directions and was surprised that it wasn't overpowering.

When these few liquid ingredients were added, the batter became a little fluffier looking instead of just like peanut butter.  It wasn't exactly like my normal cookie dough but it was still looking like cookies.

Adding in the dry ingredients and it looked just like cookie dough that I normally would make so I was starting to feel a little more confident that they would turn out.

I measured my heaping cup of chocolate chips.  My son saw the bag and wanted to try some but I hid them far enough back on the counter that he couldn't get them so that I would have enough for the recipe.

I mixed in the chips with the dough and then took off the blade.  I made the dough in the morning and didn't have time to bake the cookies but I knew that I didn't have time to make both in the afternoon so I started by making the dough and then covering the bowl and putting it in the fridge to sit while we went to do other activities during the day. 

I use the silpats and cookie sheets that I use for all my recipes.  If you don't have them or haven't used them, they are great.  It is like reusable parchment paper.  I hate wasting parchment paper for making cookies but they are non-stick and keep the cookie sheets nice and clean while being easy to clean off.

The cookies were nice and firm and easy to scoop. The cookie scoop that I normally use is the medium cookie scoop which makes the perfect sized cookie for the final cookie.

The cookies came out of the oven nice and brown.  They were a little gooey when they first came out buy quickly set up to be crispy around the edge.  I thought that they were really nice.  My husband thought that they were a little greasy when they were hot out of the oven but after they rested they were really good.

I made these again and doubled the recipe because we ate them way too fast the first time.  I added a little extra flour in to the mix about 1/3 of a cup probably for good measure.  I baked them for 11-13 minutes and they were perfect.  My husband and I agreed that they tasted a lot like the cookies from Giant that he loves (and maybe missed a little).  I enjoyed the nice crunch but chewy texture.  This might be our new cookie and I only have a little butter Crisco left!!!  Oh no!

I wonder if these would be good to freeze the batter or not!!  Well, I don't think that the next batch is going to last long enough to matter but I hope that you check out these new and tasty cookies to see what your family thinks.

The Ultimate Crispy Chocolate Chip Cookies

INGREDIENTS:

• 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening or 6 tbsp butter and 6 tbsp shortening
  
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 2 cups All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 oz. or 1 cup package semi-sweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 375ºF.


2. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips.


3. Drop by rounded measuring tablespoonfuls 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.