Soft and Chewy Chocolate Chip Cookies

April 13, 2012

A couple weeks ago, a co-worker of mine (Hi, Janet!) brought in an assortment of cookies. Usually, I try to avoid the baked goods at work, since it seems like there is always something you could munch on, but for some reason those cookies were calling my name. I couldn’t resist.

I ate one. Oohed and aahhed my way through the entire thing. Then took another cookie home to share with Joe. Oh course, he was equally impressed, which meant I needed to get the recipe from Janet.

Here’s the thing about these cookies: they sort of taste like they are from a package – in a really good way. Do any of you remember those Chips Ahoy Chewy Chocolate Chip Cookies? I used to eat them in high school without shame. And these cookies taste like a much better version of them.

So what’s the secret?

Crisco and margarine. A little cringe-worthy if you ask me, but since these cookies taste so good, I’m willing to overlook it just this once. And I have a feeling you will, too.

Happy Friday, all!

P.S. – It’s not too late to enter the Keep It Sweet Desserts Giveaway. You can enter until 10 p.m. Sunday night. Winner will be announced on Monday.

Soft and Chewy Chocolate Chip Cookies
*2/3 cup Crisco
*1 1/2 sticks margarine
*1 cup brown sugar
*1 cup granulated sugar
*2 large eggs
*2 teaspoons vanilla extract
*1 teaspoon baking soda
*1/2 teaspoon salt
*3 1/2 cups all-purpose flour
*1 1/2 cups milk chocolate chips

*Preheat oven to 350Ā°F. Line two baking sheets with parchment paper or lightly grease with nonstick cooking spray. Set aside .
*With an electric mixer, cream together the crisco and margarine for 1 to 2 minutes or until smooth and creamy. Add in the sugars and beat another 1 to 2 minutes until mixture is light and fluffy. Add in the eggs, one at a time, beating after each addition until just incorporated. Beat in the vanilla.
*In a bowl, mix together the baking soda, salt and flour. Add the dry ingredients to the butter mixture, beating until just combined. Stir in the chocolate chips by hand.
*Form dough into cookies with heaping tablespoons. Roll between your hands to form a smooth ball. Flatten each ball just slightly with the back of your hand.
*Bake cookies for 8 to 10 minutes. The tops of the cookies should still be slightly glossy and soft looking. Allow cookies to rest on the baking sheet for an additional 3 to 5 minutes. Transfer to a wire rack to cool completely. Makes 2 1/2 dozen cookies

Happy Baking!


  • Reply Kristin April 13, 2012 at 3:44 pm

    My chocolate chip cookie recipe uses Crisco. I honestly think that cookies made with Crisco are the best ones. Since I only make them a couple times a year, I figure it’s okay!

  • Reply Clara April 13, 2012 at 4:30 pm

    I’ll use Crisco, but margarine… that might be pushing it! Though it’s kind of like boxed cake mix, sometimes it’s the only way to go to get that certain texture of flavor. So I get what you’re saying, Madison!

  • Reply Helennaturally April 14, 2012 at 1:43 am

    Oh I love chocolate chip cookies, they are a weakness for me. I actually use crisco or real butter in most all of my baking because it makes such wonderful baked items. Not the best ingredients to use, but I do not eat lots of baked treats. So usually when I am in the mood for a nice from scratch baked treat I do not skimp on the ingredients šŸ™‚

  • Reply UrbanWife April 14, 2012 at 2:04 am

    Why is it that the really bad things, taste really good? Sigh.
    Have a great weekend!

  • Reply Baking Serendipity April 14, 2012 at 3:22 am

    My mother in law makes an m&m cookie with margarine and butter that I cannot be controlled around! These look equally wonderful šŸ™‚

  • Reply Colleen @ Miss Petite Sweets April 14, 2012 at 9:46 pm

    Oh I know exactly which store bought cookies you are talking about! They are so delicious…and even though I try to avoid Crisco too, I may have to make an exception for these:)

  • Reply natalie (thesweetslife) April 17, 2012 at 1:47 am

    these sound absolutely perfect!

  • Reply DessertForTwo April 17, 2012 at 2:12 am

    Yes, crisco makes for some fine cookies. They’re pretty too–not too flat like cookies made with all butter. It’s a shame, but as long as it’s an occasional indulgence? šŸ˜‰

  • Reply Dixie Caviar May 7, 2012 at 3:56 am

    I’m ashamed to admit how many Chips Ahoy Chewy Chocolate Chip Cookies I ate in high school. I always squirreled them away at cheer camp, track meets, and anywhere else I got to pack a big duffel bag. It’s been years since I had one (thank goodness I moved on to homemade) but perhaps I’ll have to try this for old times sake. Thanks for sharing!

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