Do your chocolate chip cookies always turn out THIN? There is a simple “fix” for this problem. All you have to do, is to replace the butter in your chocolate chip cookie recipe with butter flavored Crisco. You will get a light, flavorful cookie that will not look like a flat pancake (and it will taste like you used butter). This “trick” works well with peanut butter cookies too.
This photo is my standard chocolate chip cookie recipe (except I used butterscotch chips).
1 cup of butter flavored Crisco (I buy the pre-measured)
¾ cup of white sugar
¾ cup of brown sugar
2 eggs
2 teaspoons of vanilla
Beat the above five ingredients until they are smooth, then add:
2 ¼ cups white flour
1 teaspoon baking soda
1 teaspoon salt
Mix everything until it is well blended, then add:
12 oz. bag of chocolate chips
1 cup of chopped pecans
Mix until everything is well blended. Roll into balls about the size of a walnut and place on ungreased cookie sheet. Bake in preheated 375° oven for 10 to 12 minutes (my oven bakes these cookies in 11 minutes). You will know they are done when they are ever so lightly golden. Cool on rack. This dough, if covered well, will last about a week in your fridge.
NOTE: If you like crisp chocolate chip cookies, bake for the full 12 minutes. If you like chewy chocolate chip cookies, bake for 10-11 minutes and as soon as they are cool, seal them in Tupperware.
