Ingredients
Scale
- 1 cup Crisco shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together Crisco shortening, granulated sugar, and brown sugar until light and fluffy.
- Sift together flour, baking soda, and salt in a separate bowl, then gradually mix with the creamed mixture.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- For best freshness, store cookies in an airtight container at room temperature.
- Crisco can be substituted with butter, but may change texture.
- For thicker cookies, increase flour or refrigerate dough before baking.
- Chop nuts can be added for extra crunch.
- Experiment with flavors like peanut butter or coconut for unique variations.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
