Big Thick Chocolate Chip Cookies
photo by Chris from Kansas
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
20 cookies
ingredients
- 1⁄4 cup Crisco
- 1⁄2 cup unsalted butter, softened but still firm
- 1 cup lightly packed dark brown sugar
- 1⁄2 cup granulated sugar
- 1 large whole egg
- 1 large egg white
- 2 teaspoons vanilla extract
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 10 ounces chocolate chips (about 1 3/4 cups) or 10 ounces semisweet chocolate chunks (about 1 3/4 cups)
directions
- Preheat oven to 350°F.
- Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
- Add sugars and beat until well blended.
- Add egg, egg white and vanilla and beat until smooth.
- Mix together flour, baking powder and salt and stir into butter mixture.
- Fold in chocolate chips.
- For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
- Bake 14 minutes or until tops are well browned.
- Slide parchment paper onto wire racks to cool.
- Repeat with remaining dough and fresh sheets of parchment paper.
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Reviews
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Sorry for the missing star... this cookie was good and the kids I served it to liked it too. However, for myself, even though I used salted butter ( it's what I had) and added the additional salt called for in the recipe it was missing that perfect balance of flavors I always look for in a cookie. And although it was soft- it wasn't as soft as I was hoping for. For the soft and truly chewy cookie I would recommend recipe #100727.
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Excellent! When I was 13 Mom let me take a summer school cooking class and we used all Crisco to make cookies, but I used butter flavored Crisco for these cookies. I also used light brown sugar, and no parchment paper. They're soooo good! Thank you for your great recipe, and bringing back the memory of my summer school cooking class.
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Great cookie! I halved the recipe, therefore I used 1 whole egg and added 1 oz. pecan bits. I used Ghirardelli Milk Chocolate Chips and the result was as you said, thick and chewy with a nice crunchy outside. I did have to cook mine for 20 minutes before they became golden. Overall a good chocolate chip cookie recipe.
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>