Is It Better To Use Crisco Or Butter For Chocolate Chip Cookies
Butter Cookies

Is It Better To Use Crisco Or Butter For Chocolate Chip Cookies

  • June 23, 2022

Here’s one to consider that’s pretty gosh darn important though: Butter vs. shortening.Shortening has a higher melting temperature and doesn’t contain water, so your cookies are taller and softer.So use the recipe here (adapted from Nestle’s classic) or your own, but try the one-stick-of-each method and see if it makes a difference for you.2 cups semi-sweet chocolate chips Instructions Preheat oven to 375 degrees F. In a bowl, briefly whisk together the flour, baking soda and salt.Drop by flat tablespoons on baking trays lined with parchment paper or Silpat.Bake for about 10 minutes, or until the edges start to brown and the center is firm.Cool on the tray for ten minutes and transfer to a wire rack.Please leave a comment on the blog or share a photo on Facebook.Make sure to use solid, good quality baking trays or cookie sheets and line them with parchment paper or Silpat.Drop cookies on the sheet by flat tablespoons, preferably with a one-tablespoon ice cream scoop for even baking.They are done when the edges start to brown and the middle is firm.Cool on the sheet for ten minutes, then transfer to a wire rack. .

Absolutely the Best Chocolate Chip Cookies Recipe

Absolutely the Best Chocolate Chip Cookies Recipe

Absolutely the Best Chocolate Chip Cookies Recipe

I have been looking for a chocolate chip cookie recipe using Butter Flavored Shortening for a long time.I used only the mixer bowl to make them by creaming the sugars with the shortening, then adding the eggs, then the vanilla, then the salt, and finally the baking soda.(I also gave them as gifts to the neighbors, still in their frozen baggies so they can enjoy the fresh baking aroma.). .

Shortening vs Butter in Cookies {What Makes the Best Chocolate

Shortening vs Butter in Cookies {What Makes the Best Chocolate

Shortening vs Butter in Cookies {What Makes the Best Chocolate

Have you read our post where we answer your question, “Why are my cookies flat?”.But while my fingers were flying across the keyboard typing that post, I found myself thinking of so many more things I could tell you {or even show you} about cookie baking if we were sitting across the kitchen, chatting over a cup of coffee.I decided to put the Nestle Toll House Original Cookie Recipe to test here and made several batches of cookies with different combinations of butter and shortening, and also refrigeration and no refrigeration.But before we get into comparison pictures, let’s talk a little bit about the difference between shortening and butter.Because of the milk and water in butter, it will melt more quickly under heat than shortening will.Butter adds a rich flavor to baked goods.I knew cookies baked with shortening didn’t spread as much, but look at those results!Refrigerating cookie dough with shortening didn’t do anything in my eyes.You get some of that butter flavor, but the cookies still hold their shape and don’t run all over the pan.By refrigerating the dough for an hour and baking for about 9 minutes, the cookies stay crisp on around the very edges and a little soft & chewy in the middle.Now remember that we ran these experiments with the Nestle Toll House Cookie Recipes. .

THE BEST CHOCOLATE CHIP COOKIES

THE BEST CHOCOLATE CHIP COOKIES

THE BEST CHOCOLATE CHIP COOKIES

The best Chocolate Chip Cookies are soft, chewy and easy to make too!Tried & true, this is our all-time family favorite Chocolate Chip Cookie recipe ever.Over the last 10-15 years, I have made dozens of variations of this classic cookie recipe in hopes to find the very best one.I’ve tried some “best” chocolate chip cookie recipes that require a lot of extra steps and I haven’t found the results to be worth the extra time and effort involved.They always turn out perfectly – they are soft and don’t end up being flat or crunchy which is very important to me.This recipe makes a ton of cookies too (about 6 dozen) which is perfect if you need to take a treat to a party or a bake sale or somewhere.Add the salt, baking soda and flour and continue to mix until well combined.You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly.If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour.Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies.aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!).actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.If your chocolate chip cookies are hard, crunchy or crispy, you probably baked them too long.I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies.You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.Why do my chocolate chip cookies burn on the bottom but aren’t done in the middle?If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through.I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all.As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!THE BEST CHOCOLATE CHIP COOKIES Chocolate Chip Cookies are a favorite comfort food for many, with countless different recipes, but this variation absolutely has the best taste and texture!2-3 cups semi-sweet chocolate chips Instructions Cream together the sugars and Crisco with a mixer.Add the salt, baking soda and flour and continue to mix until well combined. .

Chocolate Chip Cookies with Crisco

Chocolate Chip Cookies with Crisco

Chocolate Chip Cookies with Crisco

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!I used an electric mixer to cream the ingredients together until no large lumps remained.Then I added some all purpose flour, salt and baking soda to the bowl.I used a rubber spatula to stir the chocolate chips into the cookie dough.I removed the baking sheet from the oven and allowed the cookies to cool on the pan for a couple minutes.Then I used a spatula to transfer them to some parchment paper on the counter to finish cooling off.Ingredients You’ll Need to Make These Chocolate Chip Cookies with Crisco:.Cream the ingredients together using an electric mixer until no large lumps remain.Use a rubber spatula to stir the chocolate chips into the cookie dough.Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.Cream the ingredients together using an electric mixer until no large lumps remain.Use a rubber spatula to stir the chocolate chips into the cookie dough.Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.NESTLE TOLL HOUSE Real Semi-Sweet Chocolate Morsels 12 oz. .

Thick, Soft, and Chewy Chocolate Chip Cookies Recipe

Thick, Soft, and Chewy Chocolate Chip Cookies Recipe

Thick, Soft, and Chewy Chocolate Chip Cookies Recipe

"I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him.Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the "traditional" recipe, all make a difference in the end result.It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. .

Michelle Obama's Chocolate Chip Cookies

Michelle Obama's Chocolate Chip Cookies

Michelle Obama's Chocolate Chip Cookies

The important thing to know is that the Michelle Obama recipe was called Mama Kaye’s White and Dark Chocolate Cookies.The other thing to know is that if you Google Mama Kaye’s White and Dark, the recipe that comes up the most has a major error.A stick of Crisco is actually 1 cup, so that would be like making the regular Toll House recipe with double the fat.I’m starting to think I should just make Pecan Crescents, chop them up, and bake them into the chocolate chip cookie dough.My grandmother was generally a margarine user, but when it came to these cookies she splurged and used real butter — probably salted Land o’ Lakes.If you want an all-butter recipe, I recommend the Gold Medal Extraordinary, but so far nothing can replace the texture the shortening gives.If I’m making cookies without nuts I generally use one of my other favorite recipes, but these taste so good with Texas (or Georgia or North Carolina!).Walnuts are an option too, but I personally like the pecans because it reminds me of the cookies from childhood. .

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

Chocolate chip cookies are much like banana bread where everyone seems to have their own favorite recipe and thinks theirs is the best.But with chocolate chip cookies, butter makes them not only chewy (which I love) but also a bit greasy on the bottom and they tend to spread more.They are more susceptible to crumbling and aren’t always easy to remove from the cookie sheet.These cookies are firm but chewy and the bottoms are non greasy and so easy to remove after baking.In separate bowl stir together flour, salt and soda and add to sugar and egg mixture.Add chocolate chips and walnuts if desired and stir.Bake at 350 degrees for 12-15 minutes or until golden brown, enjoying the lovely aroma now in your kitchen.Print Author: Unknown - OhMySugarHigh.com Recipe type: Dessert Ingredients ¾ cup shortening.In separate bowl stir together flour, salt and soda and add to sugar and egg mixture.Add chocolate chips and walnuts if desired and stir.Bake at 350 degrees for 12-15 minutes or until golden brown, enjoying the lovely aroma now in your kitchen. .

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