The Best Crisco Chocolate Chip Cookies
Old school Southern, these Crisco chocolate chip cookies can be made with shortening or butter to create the softest, chewiest chocolate chip cookie ever thanks to instant pudding mix. Say hello to your new favorite chocolate chip cookie!
Servings: 32 cookies
Calories: 164kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 3.4 oz pack instant vanilla pudding
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable shortening like Crisco or can use same amount of unsalted butter
- ¼ cup granulated sugar
- ¾ cup light or dark brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 12 oz. package semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and vanilla pudding. Set aside.
- Cream the sugars and shortening on medium-high speed using a hand-held mixer or stand mixer with paddle attachment. Scrape down the sides of the bowl as necessary. Add in the eggs and vanilla extract and mix until combined. Slowly add flour mixture until just incorporated.
- Fold in chocolate chips.
- Using a cookie scoop, form 11/2" round balls of dough (or use a tablespoon cookie scoop) and place them on baking sheet about 2" apart. Bake for 9-11 minutes until slightly brown.
Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 152mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 15IU | Calcium: 8mg | Iron: 1mg