Okay, guys, let’s talk about these butter Crisco chocolate chip cookies. I’ve been seeing this recipe floating around, and I finally gave it a shot. I gotta say, I was a little skeptical about using Crisco instead of all butter, but I was game to try something new.
First off, I gathered all my ingredients. You know, the usual suspects: flour, sugar, eggs, and of course, the Crisco and butter. I also made sure I had a good amount of chocolate chips on hand. Can’t skimp on those!
I started by creaming together the butter and Crisco. Honestly, it wasn’t that different from using just butter. They combined pretty easily, and then I added in both the granulated and brown sugars. I mixed everything until it was light and fluffy, just like the recipe said.
Next, I cracked in the eggs, one at a time, mixing well after each addition. After that, I added a splash of vanilla extract. Then came the dry ingredients. I whisked together the flour, baking soda, and salt in a separate bowl before gradually adding it to the wet ingredients. I made sure not to overmix, just until everything was combined.
Now for the best part: the chocolate chips! I dumped in a generous amount and folded them into the dough. The dough looked pretty good at this point, nice and thick.
I dropped rounded spoonfuls of dough onto ungreased baking sheets, leaving some space between each one. The recipe said to bake them for 8-10 minutes, but I found that mine needed a little longer, around 11-12 minutes. I kept an eye on them, though, and took them out when the edges were golden brown.
I let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They smelled amazing, by the way. I could hardly wait to try one!
The Result
- Appearance: These cookies looked pretty good, nice and golden. They were a bit flatter than my usual cookies, but not in a bad way.
- Texture: This is where the Crisco made a difference. The cookies were definitely softer and chewier than my regular all-butter ones. They had a nice crispness around the edges, too.
- Taste: I was pleasantly surprised! The cookies were delicious. They had a rich, buttery flavor, and the texture was spot-on. I don’t think I could tell that they had Crisco in them if I didn’t know.
Overall, I’m pretty happy with how these cookies turned out. They’re a nice change from my usual recipe, and the softer texture is definitely a plus. I’ll probably make these again, especially when I want a super soft and chewy cookie. And, just to see what happens, maybe next time I’ll try chilling the dough to see if it makes them a bit thicker. Worth a shot, right?
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