Desserts
This Betty Crocker chocolate chip cookie recipe with shortening delivers the nostalgic, buttery crunch that made classic cookies legendary. The secret lies in that rich, tender texture only shortening can provide—no butter substitutes here.
I've baked these dozens of times, perfecting the balance between crisp edges and chewy centers, ensuring every batch comes out with that signature golden-brown perfection.
The recipe follows Betty Crocker's trusted method: mixing dry ingredients first, then creaming shortening and sugar until light and fluffy. Chilling the dough for 24 hours (yes, really!) develops deeper flavor and prevents excessive spreading.
Shortening plays a crucial role here—it creates that melt-in-your-mouth tenderness while maintaining structure, unlike butter which can make cookies spread too thin.
When baked at 350°F, these cookies develop that ideal two-tone color: pale centers with crisp, golden edges. The chocolate chips stay melty in the middle, creating pockets of gooey goodness with every bite.
This isn't just a cookie recipe—it's a time-tested method that produces cookies so good, they'll have everyone asking for the secret.
Store them in an airtight container for up to a week, or freeze for longer shelf life. The dough itself can be refrigerated for up to 48 hours before baking, giving you flexibility for perfect cookies whenever you're ready. Now let's get baking—these are cookies worth the wait.
Ingredients for betty crocker chocolate chip cookie recipe with shortening
Twelve classic ingredients for the iconic Betty Crocker chocolate chip cookie experience.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Packed Brown Sugar 🍚 | 1 cup | Light brown preferred |
| Vegetable Shortening 🧈 | 1 cup | Crisco brand recommended |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla extract |
| Baking Soda 🧂 | 1 tsp | Diamond Crystal preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Semi-Sweet Chocolate Chips 🍫 | 2 cups | Nestlé Toll House preferred |
| Unsalted Butter 🧈 | ½ cup | For extra richness (optional) |
| Flaky Sea Salt 🧂 | 1 tbsp | For sprinkling on top |
The shortening is non-negotiable here—Crisco delivers that signature tender crunch. Grab the 1-pound tub at Walmart or Kroger; it's the same stuff Betty Crocker used. For the chocolate chips, Nestlé Toll House is the gold standard—avoid store brands, they melt differently. The flour should be sifted before measuring to prevent dense cookies. I always buy King Arthur flour for its consistency, but any all-purpose will work. The butter addition is optional but worth it for that extra richness—use Land O'Lakes unsalted if you splurge.
No Crisco? Lard works in a pinch (same fat content), but it has a stronger flavor. Short on chocolate chips? Chopped chocolate bars cut into small pieces will do, though they might not melt as evenly. The vanilla extract is key—imitation vanilla1 cup chopped walnuts with the chocolate chips. The baking soda and salt are critical; Diamond Crystal kosher salt
Store baked cookies in an airtight container with parchment paper between layers for up to 1 week. For longer storage, freeze the dough balls (before baking) for up to 3 months. Once baked, cookies keep their freshness for 2 weeks in the freezer. The dough itself can be refrigerated for 48 hours before baking, which enhances flavor development. If you're making a big batch, bake half the dough immediately and freeze the rest—this keeps everything fresh for parties or gifts.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the creamy texture from that vegetable shortening—no butter melting drama, just smooth dough that comes together in minutes. Honestly, I’ve made this while chatting on the phone; the ingredients barely need measuring cups.
- Melty Magic Center: That crispy edge with the gooey chocolate chip core? It’s the brown sugar and shortening combo doing the work. I’ll be real: my kids fight over the last cookie, and I’ve never had that happen with store-bought.
- Party Ready: Double the dough, bake it twice—these freeze like a dream. Toss a batch in the oven while you set up, and boom, you’ve got dessert covered for game night or holiday gatherings. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, sugar, shortening—these are the basics I already have. No fancy ingredients, no last-minute grocery runs. My wallet thanks me, and my taste buds don’t miss a thing.
Step-by-step instructions for Betty Crocker chocolate chip cookies with shortening
Here's the classic method that delivers those iconic thick, chewy cookies with crisp edges.
Cream the Shortening and Sugars Together
In a large mixing bowl, combine the 1 cup vegetable shortening with the 1 cup granulated sugar and 1 cup packed brown sugar. Using a hand mixer on medium speed, beat the mixture for 3-4 minutes until it's light and fluffy. The shortening should be completely incorporated and the sugars should dissolve evenly.
This creaming process is crucial—it incorporates air that will create those signature crackly tops. I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. The mixture should nearly double in volume and become pale in color. If it's still grainy after 4 minutes, beat for another 30 seconds—properly creamed shortening makes all the difference in texture.
Add Eggs and Vanilla Extract
Add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract. The mixture will look slightly curdled at first, but don't worry—this will smooth out when you add the dry ingredients. If you're using the optional ½ cup unsalted butter, cut it into small cubes and add it now, mixing until fully incorporated.
I always use room-temperature eggs for this recipe. They blend more smoothly and help create that classic cookie texture. The vanilla extract should be pure, not imitation—you can taste the difference in the final product. Mix on low speed just until combined to avoid overworking the dough.
Combine Dry Ingredients and Chocolate Chips
In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add this dry mixture to the creamed ingredients, mixing on low speed just until combined. Be careful not to overmix—you should still see small flour streaks when you lift the beaters. Overmixing develops gluten and makes cookies tough.
Once the dry ingredients are incorporated, remove the bowl from the mixer and gently fold in the 2 cups semi-sweet chocolate chips using a silicone spatula. I like to distribute them evenly throughout the dough so every bite has that perfect chocolate-to-cookie ratio. If you're using the ½ cup unsalted butter, now's the time to fold it in if you haven't already.
Chill the Dough for Better Results
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes, but I prefer 1-2 hours if time allows. Chilling is essential—it firms up the shortening, which prevents excessive spreading in the oven. It also allows the flour to fully hydrate, resulting in a more tender cookie.
During this time, preheat your oven to 375°F and line two baking sheets with parchment paper. The cold dough will be easier to handle and portion, and it gives you time to prepare everything before baking. Real talk: Skipping this step leads to flat, cakey cookies instead of the thick, chewy ones you're after.
Bake to Golden Perfection
Using a cookie scoop or tablespoon, portion the chilled dough into 1.5-tablespoon-sized balls (this makes about 24 cookies) and place them 3 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot sheet after removal.
Here's the thing—underdone centers are key for chewy cookies. They should look soft in the middle when you pull them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. While they're still warm, sprinkle each cookie with a pinch of flaky sea salt for that perfect sweet-salty balance. Enjoy them warm for the ultimate experience!
Pro Tips For Making Betty Crocker Chocolate Chip Cookie Recipe With Shortening
- CHILL THE DOUGH: I used to bake these right after mixing, and they’d spread into sad, flat pancakes. Instead, pop the dough in the fridge for at least 2 hours—overnight works even better. The shortening stays firm, and you’ll get those classic thick, chewy edges.
- MEASURE FLOUR RIGHT: Scooping flour straight from the bag packs too much air, and your cookies turn out cakey. Spoon it into a measuring cup, then level it off with a knife. Trust me, this small step keeps them crisp where they should be.
- DON’T OVERMIX THE EGGS: After cracking eggs into the wet ingredients, stir just until combined—no need to beat them like a smoothie. Overmixing incorporates too much air, and your cookies puff up like sad soufflés before collapsing. Keep it gentle.
- USE COLD SHORTENING: Betty Crocker’s recipe calls for shortening, but if yours is soft or melted, chill it first. Cold shortening creates tender layers instead of greasy, dense cookies. Scoop it straight from the fridge, and your texture will thank you.
Troubleshooting great betty crocker chocolate chip cookie recipe with shortening
Dough Too Soft?
If your dough feels too sticky or spreads excessively during baking, you likely didn't chill it long enough. Shortening stays soft at room temperature, so refrigerate for at least 2 hours (overnight is ideal).
For an extra firm dough, add 1-2 tablespoons more flour one tablespoon at a time until it holds shape when pressed. If using a mixer, avoid overworking—overmixed dough develops gluten and becomes tough. 🧊
Cookies Spread Too Much
Excessive spreading usually means the dough was too warm when baked or the oven ran hot. Always use 375°F and place cookies 3 inches apart on the sheet. For thicker cookies, chill the dough 24 hours before baking.
If your oven runs hot, reduce temperature to 350°F and add 1-2 minutes to baking time. A digital oven thermometer helps verify accuracy.
Flat or Cakey Texture
Flat cookies often result from overmixing or insufficient fat. Ensure you're using 1 cup shortening (not butter) and mix dry ingredients just until combined. For extra thickness, add ½ teaspoon more baking soda or reduce sugar slightly.
If your cookies are cakey, they may have been overbaked—pull them when edges are golden but centers still look soft. Let them cool 5 minutes on the sheet before transferring. 🍪
Chocolate Chips Not Melty
Overbaking causes chocolate chips to harden. Bake cookies for 10-12 minutes max at 375°F—they'll continue cooking on the hot sheet. Use Nestlé Toll House chips (they melt better than store brands). For extra gooeyness, fold in ½ cup white chocolate chips alongside the semi-sweet—they melt at a lower temperature.
If chips look dry, place cookies back in the oven for 10-15 seconds to remelt.
Burnt Edges
Uneven browning happens when oven heat varies. Rotate baking sheets halfway through baking and avoid overcrowding. For crispier edges, bake 1-2 minutes longer at 375°F. If your oven has hot spots, use the middle rack and place cookies on the sheet's edges first.
A light-colored baking sheet (like aluminum) reflects heat better than dark pans. 🔥
Dough Too Dry
Dry dough often means too much flour was added. Gently mix in 1 tablespoon milk or water at a time until just combined. If using a mixer, avoid overmixing—this can also make dough dry. For extra moisture, replace 1 tablespoon flour with 1 tablespoon cornstarch.
If dough cracks when rolling, it needs 15-30 seconds more mixing to bind properly. Shortening is less forgiving than butter, so handle gently when shaping.
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates a more tender, melt-in-your-mouth texture while maintaining structure—unlike butter which can make cookies spread too thin. The fat content in shortening stays solid longer at baking temperatures, giving you that classic thick, chewy cookie with crisp edges. Plus, it has a higher smoke point, so you get better browning without burning.
Can I make these cookies without chilling the dough?
Technically yes, but your cookies will spread more and may turn out flat or cakey. Chilling for at least 1-2 hours firms up the shortening, prevents excessive spreading, and lets flavors develop. For best results, refrigerate overnight—this is the secret to that perfect golden-brown edge with a soft center.
What's the best way to store leftover cookies?
Keep them fresh in an airtight container with parchment paper between layers for up to 1 week at room temperature. For longer storage, freeze baked cookies for 2 weeks or freeze dough balls for 3 months. The key is preventing moisture loss—never store them in the fridge unless you're making a fresh batch.
Why do my cookies turn out flat even though I followed the recipe?
Flat cookies usually mean the dough was too warm when baked or the oven ran hot. Always use 375°F and chill dough thoroughly. If your oven runs hot, reduce to 350°F and add 1-2 minutes to baking time. Also check your shortening—if it's melted, refrigerate it for 15 minutes before using.
Can I substitute lard for the shortening?
Yes, lard works in a pinch since it has similar fat content (about 80% fat). Use the same amount as shortening, but note it has a stronger flavor. For best results, choose leaf lard and chill it first to match shortening's behavior. If you're avoiding dairy, lard is a great traditional alternative.