Crisco Ultimate Chocolate Chip Cookies Recipes

BUTTER FLAVORED CRISCO ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

CRISCO ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 375 degrees. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. (When I made this I just mixed with a sturdy plastic spoon).
• 2. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda.
• 3. Mix in chocolate chips and nuts. (TIP- If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips). Drop by rounded measuring tablespoonfuls 2" apart onto ungreased cookie sheets.
• 4. Bake 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Transfer cookies to cooling rack.

CHOCOLATE CHIP COOKIES WITH CRISCO

Steps:

• Preheat oven to 375F.
• Dump Crisco, brown sugar and granulated sugar into a large mixing bowl.
• Cream the ingredients together using an electric mixer until no large lumps remain.
• Add egg, milk and vanilla extract to the bowl. Continue mixing with the electric mixer.
• Add flour, salt and baking soda to the bowl. Mix with the electric mixer until ingredients are fully combined.
• Add the chocolate chips to the bowl. Use a rubber spatula to stir the chocolate chips into the cookie dough.
• Roll cookie dough into balls approximately one inch in diameter and place them on a non stick baking sheet leaving at least two inches between the balls.
• Place the baking sheet in the oven and bake the cookies until they are golden brown around the edges. 9-11 minutes.
• Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.
• Serve and enjoy!

ULTIMATE CHOCOLATE CHIP PECAN COOKIES

Steps:

• HEAT oven to 375ºF.
• 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.
• DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
• 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.
• TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
• VARIATIONS.
• BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
• 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.
• LARGE ROUNDS: HEAT oven to 375ºF. 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.
• 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.
• 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.
• CHOCOLATE DRIZZLE OR DIP: 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.
• 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.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine shortening, 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 in small bowl.
• Mix into creamed mixture at low speed until just blended.
• Fold in chocolate chips and nuts.
• Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
• Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
• Cool 2 minutes on cookie sheet.
• Remove to wire rack.
• Serve warm or cool completely before storing.

CRISCO CHOCOLATE CHIP COOKIES (ULTIMATE RECIPE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease your cookie sheets with baking spray or butter.
• In a large bowl, beat together the Crisco, brown sugar, and white sugar at medium speed until light and fluffy, about 1 to 2 minutes. Beat in the eggs, one at a time, followed by the vanilla.
• In a separate bowl, sift together the flour, baking soda, and salt. Gradually beat the flour mixture into the sugar-egg mixture. Gently stir in the chocolate chips with a rubber spatula.
• Drop spoonfuls of cookie dough into the greased cookie sheets. Bake for 8 to 10 minutes, or until cookies are lightly brown around the edges.
• Let the cookies cool on the sheets for 10 minutes before transferring them onto a wire rack to cool completely. Serve and enjoy!

CRISCO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
• In a medium bowl, mix the flour, baking soda, and salt. Whisk well until fully combined, set aside.
• In a large bowl, combine regular Crisco, packed brown sugar, and granulated sugar. Using a hand mixer (or stand mixer) beat on high speed for about 2 minutes. Ingredients should be fully incorporated.
• Add eggs and vanilla extract, beat on low until just combined.
• Add the dry ingredients all at once to the Crisco and sugar mixture. Beat on low until the flour is just combined.
• Pour the semi-sweet chocolate chips into the dough, beat on low or hand mix until the chips are evenly dispersed throughout the cookie dough.
• Drop dough (about 2 tablespoons of dough each) onto the prepared baking sheet. For best results, make sure the cookies are at least 2 inches apart.
• Bake cookies for 12-14 minutes. Remove from the oven when the edges of the cookie are golden brown and the center is a light brown color. Let cool on baking sheet for at least 5 minutes and then allow to come to room temperature on the cooling rack.