I have been wondering recently what makes a better cookie? Butter or shortening in the recipe? I have always been more a butter person for my cookies and only when I don’t have any butter soft do I use the butter flavored crisco.
Recently I have been having the worst time with my cookies, they are flat and VERY crispy. Sometimes this is ok, but for the most part we like the soft and a little under baked cookies.
Now, I have been just making one sheet and seeing how they turn out. If they are too thin I will add some flour. This isn’t even working well lately and I am beginning to think I have an oven issue.
I am not a cookie making rookie! We are talking at least once a week for the past 17 years, I am no beginner.
I thought maybe I would switch over to crisco and see if those would turn out better.
They scooped up nice and tasted good raw.
I also made sure to use a Silpat baking mat on one batch and sure enough they were much prettier coming out of the oven.
I used the standard chocolate chip cookie recipe on the butter Crisco box, following it perfectly.
The kids are not as picky as I am, but they seemed to like them!
I think that I like the flavor of the real butter better, but I like the way the Crisco bakes.
What do you like to use? Butter or Crisco? Do you have a perfect chocolate chip cookie recipe?
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When I was little I used a recipe my mother had and we used crisco, when I was a teen it even won a 3rd place in a small town I lived in. the problem was if they last (you know you cook enough to put away for later) they become hard and you have to zap them in the micowave to get them soft (never the same) In the past few years I have been using the recipe on the nestle choc chip bag. It calls for 2 sticks of butter which I found to be to much so I use 1 and 1/2 sicks. I also like them a little under cooked but my older son likes them almost burnt either way cooking them more or less they are still soft and good to eat a day later (usually don’t last more than a day here) I also usually only cook a dozen and then put the rest in the fridge for later ( they seem to cook better when they have been in the fridge for a while) another little trick to good cookies is to beat them longer than you would think to most of my older son’s friend love my cookies and say their mothers can not make them as well I say well all I do is put a little love in them and beat the hell out of them (my son is 21 so I can use that language with his friends) beat the batter a LOT they will turn lighter then add an egg and beat some more a LOT and repeat one more time before adding the flour/baking soda/salt mix. oh and I have heard taking the eggs out before you start so they are not straight out of the fridge helps also! 🙂
Yes ma’am. My family and friends beg me to bring chocolate chip cookies to every bbq.
2 sticks real butter (I have used I can’t believe it’s not butter with good results)
2 Large Eggs
1 1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 tsp Salt
1 TBS Vanilla
Beat that till fluffy
Add 3 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
Mix gently until everything is barely incorporated, then add chocolate chips (a small bag of them? I never measure, just add till I like the way it looks) and mix that until barely incorporated. I just give it a quick mix in my kitchen aid. Bake at 350 for exactly 10 minutes.
I’ve been making these cookies for about seven years and have never had a batch not turn out. I always beat the sugar, eggs, and butter till its white and creamy and never over beat my flour/baking powder/soda mixture. 🙂
I prefer butter, especially when making Oatmeal Raisin. I also have a great recipe for chocolate chip pudding cookies that uses 1/2 butter or margarine and 1/2 crisco. Maybe try 1/2 and 1/2.
Hi Tiffany, if your cookies are turning out flat it could be because the butter is too melted after the mixing. You should refrigerate your dough for about a half hour before baking and it should help. If you like chewy cookies try adding a couple of teaspoons of vital wheat gluten, but be sure not to over mix or it will kill the gluten and make them tough! I’m a food science major and we had to do a whole class on cookie making, fun and yummy!! I prefer butter too and always use the standard cookie creaming method where I cream together my butter and sugar then add vanilla and eggs. Sift all of your dry ingredients and mix them in with the wet in about 3 batches then finally gntly mix in any extras (chips, nuts, etc.). I just can’t stand the thought of eating anything lab created like hydrogenated oils, plus what the trans fat does to your body is terrible.
WOW THANK YOU ! Great advice.
I am famous for my chocolate chip cookies! I use the recipe from the back of the Nestle choc chip bag and modify it – replace butter with Crisco. Use 2 cups of flour instead of 2 & 1/4. Add 1/2 cup oats, whole oats, not quick cooking. I use air bake cookie sheets and cook for 8 minutes. They will appear underdone but let sit a bit and they will be perfectly chewy. I like them because they are chewy, not a fan of crispy cookies! But as someone else mentioned, with the Crisco, they do tend to get crispy by day 2. I can make them the night before and they are fine through the next day, but after that they get dry and crispy.
Nestle Toll House recipe is the best, it’s on the back of the bag! These originated from highway toll houses in Massachusetts where I was born. A worker at the toll house (long before EZ Tag!) used to bake cookies and pass them out to motorists.
Believe it or not I actually substitute canola oil for the butter or crisco!
I use 3/4 c. canola oil and 3/4 c of both brown and granulated sugar-mix, 2 eggs -mix well, 1 t each of salt, baking soda and vanilla-mix, add choc chips and finally 2 1/4 c. flour. bake 13 min @ 350…this time will be longer if u have thick cookie sheets. I like the cheap flimsy ones, and I also under bake my cookies. They will stay soft & yummy for about 2 days. This recipe I believe is a variation of the Nestle Toll House recipe.
I like shortening sometimes, but butter definitely tastes better! To make my cookies chewy I always add 1tsp – 1 tbs of milk. If I over bake them they are still good! Thanks for sharing your experiment!
Butter flavored Crisco.
Lisa is absolutely correct on everything she said. Give her methods a try 🙂
My mom made lots of chocolate chip cookies when we were kids. She would use both-half each butter and Crisco. I think this gives them that balance that you don’t get with just butter. They also seem to rise and hold together better.