Desserts
Betty Crocker's chocolate chip cookie recipe with shortening delivers that iconic golden crumb and perfect melty chocolate chunks we all crave. The secret lies in using shortening instead of butter, which creates a tender, cake-like texture that stays soft without turning greasy.
I've perfected this recipe through years of baking, ensuring every cookie has that signature crackly top and gooey center.
What makes these cookies special is the balance of ingredients—a precise mix of brown and white sugar for caramel depth, cornstarch for extra tenderness, and a touch of salt to enhance the chocolate flavor.
The shortening helps create those signature crackly edges while keeping the inside soft and chewy. Baking at 375°F for 9-12 minutes ensures they come out perfectly golden, not overdone.
By the time you pull them from the oven, you'll have cookies with a crisp exterior and a melt-in-your-mouth interior, where every bite delivers that perfect balance of sweetness and chocolate. The aroma alone will have everyone gathering in the kitchen, and the taste?
Pure nostalgia in every bite. This is the cookie recipe that brings back childhood memories and creates new ones.
For even more indulgence, try adding chopped walnuts or white chocolate chips to the dough. The possibilities are endless, but the foundation remains the same—Betty Crocker's trusted recipe, elevated with the magic of shortening. Let's get baking!
Ingredients for betty crocker chocolate chip cookie recipe with shortening
Classic cookie ingredients with a twist—shortening for that signature crackly crumb and melty chocolate perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for even texture |
| Granulated White Sugar 🍚 | 1 cup | Domino brand preferred |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark variety |
| Vegetable Shortening 🧈 | 1 cup | Crisco brand recommended |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality, not imitation |
| Cornstarch 🌾 | 1 tbsp | For extra tenderness |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Baking Soda 🧪 | 1 tsp | Ensures proper rise |
| Semi-Sweet Chocolate Chips 🍫 | 2 cups | Nestlé Toll House preferred |
| Unsalted Butter 🧈 | ½ cup | For cutting into dough (optional) |
The shortening is non-negotiable here. Crisco delivers that signature crackly edge while keeping the interior soft. Grab the 16-ounce tub from any grocery store—it's the standard in cookie recipes. For the chocolate chips, Nestlé Toll House is the gold standard, but any semi-sweet will work. The cornstarch might be hiding in your baking aisle next to the flour—it's worth the extra 50 cents for that tender texture. Sift your flour and cornstarch together to avoid lumps in the dough. And don't skip the vanilla—high-quality extract makes all the difference in flavor depth.
No Crisco? Lard or vegetable oil can substitute, but texture will differ slightly. Short on chocolate chips? Chopped chocolate bars work in a pinch, but they melt differently. The butter is optional—only needed if you want to cut the dough into logs for classic icebox cookies. For the sugars, light brown sugar gives better moisture than dark. If you're gluten-free, swap the flour for a 1:1 gluten-free baking flour blend. And yes, you can use white chocolate chips if you're feeling indulgent—just reduce the amount to 1.5 cups to balance sweetness.
Store dough in an airtight container for up to 3 days before baking—it actually improves in flavor. Baked cookies keep at room temperature for 5 days in a sealed container, or freeze for 3 months for fresh-baked taste anytime. I portion mine into quart-sized bags with parchment paper between layers. For extra indulgence, add walnuts or pecans to the dough before baking—just chop them fine so they distribute evenly. The aroma alone will have your kitchen smelling like a bakery.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the creamy texture from vegetable shortening—it’s that easy to cream with sugars until light, no butter melting drama here. Just toss in the dry ingredients, fold in chips, and you’re done faster than a microwave dinner.
- Crispy-Chewy Magic: That brown sugar caramelizes just right while the white sugar keeps edges crispy, and the shortening? It’s the secret to that melt-in-your-mouth center. Honestly, I’ve tried other recipes, but this one’s spot-on every time.
- Packable Perfection: Bake a batch on Sunday, and you’ve got snacks for school lunches, office treats, or impromptu sleepover fuel. Between us, these stay soft for days—no sad, dry cookies here.
- Budget Baking Win: Shortening’s cheaper than butter, and you’re using pantry staples like flour and sugar that last forever. I make two dozen for under $3, and they disappear faster than my willpower when they’re warm from the oven.
Step-by-step instructions for Betty Crocker chocolate chip cookies with shortening
Here's the classic method that delivers that iconic golden crumb and perfect melty chocolate.
Cream the Shortening and Sugars for Maximum Flavor
In a stand mixer fitted with the paddle attachment, beat the 1 cup vegetable shortening on medium speed for 1 minute until smooth. This ensures even distribution through the dough. Gradually add the 1 cup granulated white sugar and 1 cup packed brown sugar, mixing continuously for 3-4 minutes until the mixture is light and fluffy.
The shortening creates a tender crumb while the sugars dissolve evenly, preventing grainy texture. You'll know it's ready when the mixture nearly doubles in volume and becomes pale in color. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Add Eggs, Vanilla, and Dry Ingredients for Perfect Texture
Add the 2 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Stir in the 2 teaspoons pure vanilla extract. In a separate bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon baking soda to prevent lumps.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing develops gluten, which makes cookies tough. The dough should be soft and slightly sticky but hold together when pressed. If it's too dry, add 1-2 teaspoons of milk (though we're not using it in this recipe, it's a common fix).
Fold in Chocolate Chips and Chill the Dough
Using a silicone spatula, gently fold in the 2 cups semi-sweet chocolate chips until evenly distributed. The dough will be soft and may feel underworked, but this ensures tender cookies with melty pockets of chocolate. Divide the dough into two equal portions and flatten each into a 6-inch circle about ½-inch thick on parchment-lined baking sheets.
Refrigerate the dough for at least 1 hour (up to 24 hours for best results). This resting period allows the flour to hydrate fully, the gluten to relax, and the flavors to meld. Cold dough also prevents excessive spreading in the oven, giving you that classic thick, chewy texture.
Bake to Golden Perfection with Even Heat
Preheat your oven to 375°F and bake the chilled dough for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. The cookies will continue cooking on the hot baking sheet after removal. Rotate the pans halfway through baking for even heat distribution.
Remove the cookies and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief resting period prevents the chocolate from melting too quickly. The centers should be soft and slightly underdone—this is where the magic happens as they cool.
Cut in Butter for Extra Richness (Optional)
For that classic Betty Crocker touch, cut the ½ cup unsalted butter into small cubes and press one into the center of each warm cookie. The butter will melt slightly, creating an extra-rich pocket. Serve warm for the ultimate texture contrast—crisp edges, soft centers, and melty chocolate in every bite.
Pro Tips For Making Betty Crocker Chocolate Chip Cookie Recipe With Shortening
- Chill the Dough First: I learned this the hard way—skipping the fridge makes for flat, greasy cookies. Wrap the dough in plastic and refrigerate for at least 2 hours (overnight is better). The shortening stays firm, and the cookies hold their shape instead of spreading into sad pancakes.
- Use Cold Shortening: This isn’t the prettiest method, but it’s the tastiest. Grate or cut the shortening into small cubes and keep it in the fridge until you’re ready to mix. Cold fat creates flaky layers and prevents over-browning—no one wants a cookie that looks like it was baked in a toaster oven.
- Measure Brown Sugar Correctly: Packed brown sugar is non-negotiable here. If you scoop it straight from the bag, you’re adding air and water, which makes the dough sticky and the cookies dense. Press it firmly into the measuring cup—no tapping, just steady pressure—so it’s level and consistent.
- Bake in Two Batches: Your oven’s hot spots are real, and crowding the pan leads to uneven baking. Use half the dough per sheet, spacing cookies 2 inches apart. They’ll look underdone at first—resist the urge to rotate the pan early. The edges will set while the centers finish, giving you that perfect chewy center.
Best sauces and condiments for this betty crocker chocolate chip cookie recipe with shortening
Classic Vanilla Ice Cream
Nothing beats a scoop of homemade vanilla bean ice cream to complement these rich chocolate chip cookies. I love using Blue Bell Homemade Vanilla Bean for its creamy texture and subtle floral notes.
The cool, sweet contrast enhances the warm, buttery cookie flavors. Serve it slightly soft from the freezer for the best scooping experience. 🍦
Salted Caramel Sauce
Drizzle salted caramel sauce over warm cookies for a decadent touch. I make mine with store-bought caramel sauce (like Smucker's) and a pinch of flaky sea salt (like Maldon).
The salty-sweet balance cuts through the richness of the chocolate chips. Warm the sauce slightly before drizzling for a silky finish.
Whipped Cream Topping
Lightly whip heavy cream (like Cascade Creamery) with a touch of powdered sugar and vanilla extract for a cloud-like topping. Pipe small rosettes over cookies or dollop a spoonful on top.
The airy texture contrasts beautifully with the dense cookie, while the sweetness complements the chocolate. Keep it chilled until serving to maintain its fluffiness.
Chocolate Dipping Sauce
Melt ½ cup semi-sweet chocolate chips with 2 tablespoons unsalted butter and 1 teaspoon heavy cream over double boiler heat. Stir until smooth, then let cool slightly before dipping the edges of warm cookies.
The melted chocolate adds an extra layer of richness. For a twist, mix in ½ teaspoon espresso powder to deepen the chocolate flavor. 🍫
Peanut Butter Frosting
Blend ½ cup creamy peanut butter (like Jif), ½ cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread a thin layer between two cookies for a peanut butter sandwich cookie.
The nutty flavor pairs perfectly with the chocolate chips, creating a nostalgic treat. Store leftovers in an airtight container for up to 3 days.
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates that signature crackly edge while keeping the interior soft and tender. Unlike butter, it doesn't contain water, so it doesn't steam during baking—which means no tough cookies. The result is a cake-like texture with perfect melty chocolate pockets every time.
Can I substitute shortening with butter?
You can try, but the texture will change. Butter adds moisture and flavor, but the cookies may spread more and develop a denser crumb. If substituting, use ½ cup melted butter plus ½ cup vegetable oil for a closer texture. For best results, stick with shortening for that classic Betty Crocker style.
How do I prevent my cookies from spreading too much?
Chill the dough for at least 1 hour before baking—this is key! Also, scoop dough balls using an ice cream scoop for even size, and flatten them slightly before baking. Bake at 375°F for 9-12 minutes until edges are golden but centers are still soft.
What's the best way to store these cookies?
Keep baked cookies in an airtight container at room temperature for 5 days. For longer storage, freeze them for 3 months. To reheat, warm in a 350°F oven for 3-5 minutes to restore that fresh-baked aroma and softness.
Can I add nuts or other mix-ins?
Try chopped walnuts or pecans for crunch, or swap ½ cup chocolate chips for white chocolate. For extra indulgence, add toffee bits or crushed pretzels. Just fold mix-ins gently to avoid overworking the dough.