Ultimate Chocolate Chip Cookies

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 3 dozen
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Ingredients

3/4 cup Crisco® Butter Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar

2 tbsps. milk

1 tbsp. vanilla extract

1 large egg

1 3/4 cups Pillsbury BEST® All Purpose Flour

1 tsp. salt

3/4 tsp. baking soda

1 (6 oz.) pkg. semi-sweet chocolate chips (1 cup)

1 cup coarsely chopped pecans (optional)

Directions

  1. This is the most requested cookie recipe of all time. Bake up a batch and see for yourself why everyone thinks these cookies are tops!
  2. HEAT oven to 375 degrees F.
  3. 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 and nuts.
  4. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
  5. 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.
  6. * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
  7. VARIATIONS
  8. BAR COOKIES
  9. HEAT oven to 375 degrees F. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
  10. BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
  11. LARGE ROUNDS
  12. HEAT oven to 375F. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
  13. PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
  14. BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
  15. CHOCOLATE DRIZZLE OR DIP
  16. DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
  17. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
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