Desserts
Betty Crocker's chocolate chip cookie recipe with shortening delivers that iconic buttery crunch and golden-brown edges we all crave. The secret lies in the shortening—it creates tender yet crispy cookies with perfect texture every time.
This classic recipe has been a kitchen staple for generations, and for good reason: it's foolproof, delicious, and impossible to resist.
What sets this recipe apart is the balance of ingredients—flour, sugar, and shortening work together to create cookies that are soft in the center with crisp edges. The addition of chocolate chips adds pockets of gooey goodness that make each bite irresistible.
I've baked these dozens of times, and they never disappoint, whether you're making them for a holiday treat or a simple afternoon snack.
Once you try these cookies, you'll understand why they're a timeless favorite. The aroma of freshly baked cookies fills your kitchen, and the moment they come out of the oven—golden, slightly cracked on top, and perfectly chewy—is pure magic.
The buttery flavor from the shortening lingers with every bite, making them a true crowd-pleaser.
This recipe is perfect for any occasion, from holiday gatherings to everyday cravings. Whether you're baking for a family gathering or just treating yourself, these cookies are sure to become a new favorite. Let's get started on creating your own batch of Betty Crocker-style perfection.
Ingredients for betty crocker chocolate chip cookie recipe with shortening
Fifteen classic ingredients for cookies that taste like nostalgia in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown sugar |
| Shortening 🧈 | 1 cup | Crisco or similar brand |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Baking Soda 🧪 | 1 tsp | Aluminum-free |
| Chocolate Chips 🍫 | 2 cups | Semi-sweet, 1.5 oz bag |
| Unsalted Butter 🧈 | ½ cup | Melted, for extra richness |
| White Chocolate Chips 🍫 | ½ cup | Optional for variation |
The shortening is non-negotiable here—it's what gives these cookies that iconic buttery crunch with golden-brown edges. Crisco is the classic choice, but any vegetable shortening works. I always grab the 16 oz tub from Walmart—it's reliable and affordable. The flour? Gold Medal all-purpose if you can find it, but any sifted flour will do. Pro tip: don't pack the brown sugar—just scoop and level it off. The chocolate chips? Nestlé Toll House are the OG, but any quality brand works. For the butter, Land O'Lakes unsalted melts beautifully—just don't overheat it or it'll turn greasy.
No shortening? Substitute with butter, but use 3/4 cup and add 1/4 cup extra flour to balance moisture. Running low on vanilla? Vanilla bean paste adds depth. The white chocolate chips are totally optional, but they add a lovely contrast. If you're making these for a crowd, double the chocolate chips—trust me, no one will complain. For the baking soda, aluminum-free is key—it prevents any metallic aftertaste. And the eggs? Room temperature makes all the difference—they'll blend smoother and create a lighter cookie.
This dough keeps for 48 hours in the fridge, wrapped tightly in plastic. For longer storage, freeze portions for up to 3 months—just thaw in the fridge before baking. The cookies themselves? Room temperature for 30 minutes after baking makes them even more delicious. I always bake half the batch first, then let them cool while I finish the rest. The aroma alone will have your whole house craving more. And if anyone asks, shortening is the secret weapon—don't let anyone tell you otherwise.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a hurry—just creaming the shortening and sugars with my wooden spoon, then folding in the flour. No electric mixer, no fuss, and the dough comes together faster than you’d think.
- That Shortening Secret: Between us, the shortening makes these cookies ridiculously tender with just the right chew. No butter means no burning edges, and the flavor? Rich, buttery perfection without the fuss of melting or chilling.
- Party-Ready in Minutes: Bake a batch, freeze them, and pull them out whenever you need a crowd-pleaser. They thaw fast and taste fresh—ideal for potlucks, last-minute gifts, or when your kid’s teacher asks for class treats.
- Budget-Friendly Staples: Flour, sugar, shortening—these are ingredients I already have on hand. No specialty items, no markups, and they keep for weeks in an airtight container. My wallet (and my taste buds) thank me every time.
Step-by-step instructions for Betty Crocker's classic chocolate chip cookies
Here's how to make the perfect batch with that signature buttery crunch and golden edges.
Cream Shortening and Sugars Together
In a large mixing bowl, combine the 1 cup shortening with the 0.75 cup granulated sugar and 0.75 cup packed brown sugar. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for 3-4 minutes until light and fluffy. You're looking for a texture that nearly doubles in volume and becomes pale in color.
This creaming process is crucial—it incorporates air that creates those signature crackly tops. I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. If your mixture looks grainy at first, don't worry—it will come together as you beat.
Add Eggs and Vanilla Extract
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 teaspoons vanilla extract until fully combined. The mixture should be thick and smooth, almost like a pale yellow batter.
Here's the thing—room temperature eggs blend better and create a more tender cookie. If your eggs are straight from the fridge, let them sit at room temperature for 15-20 minutes before using. The vanilla extract adds depth of flavor that you can really taste in the final cookie.
Combine Dry Ingredients and Fold in Chocolate
In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. You should still see a few flour streaks—this prevents overmixing which can make cookies tough.
Remove the bowl from the mixer and fold in the 2 cups chocolate chips and 0.5 cup white chocolate chips using a silicone spatula. I like to give the dough a few gentle folds to distribute the chocolate evenly. The white chocolate adds a nice contrast to the classic semi-sweet chips.
Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours if you're planning ahead. Chilling is non-negotiable—it firms up the shortening so the cookies hold their shape and develop that perfect buttery crunch.
I know it seems counterintuitive to wait, but trust me on this. Cold dough also means less spreading in the oven, giving you thicker cookies with crisp edges and soft centers. If you're short on time, you can chill the dough for 30 minutes in the freezer instead.
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough onto the prepared sheets, spacing them 3 inches apart. They won't spread much with this recipe.
Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips For Making Betty Crocker Chocolate Chip Cookie Recipe With Shortening
- CHILL THE DOUGH: 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 (or overnight if you can wait). The shortening needs time to firm up, or your cookies will spread into sad, thin pancakes.
- MEASURE BROWN SUGAR RIGHT: Packed brown sugar isn’t a suggestion—it’s non-negotiable. Use the back of a spoon to press it firmly into the measuring cup, then level it off. Underpacked sugar means less moisture, and your cookies will turn out dry and crumbly. (Yes, even if the recipe says "packed.")
- USE ROOM-TEMPERATURE EGGS: Cold eggs mix unevenly with shortening, creating pockets of butterfat that don’t emulsify. Let them sit out for 30 minutes before cracking them into the bowl. This guarantees a smoother dough and prevents cookies that look streaked or underdeveloped.
- BAKE ONE PAN AT A TIME: Shortening makes cookies spread more than butter, so resist the urge to overcrowd the pan. Bake in single layers with 2 inches between cookies—they’ll puff up and flatten dramatically. If you’re impatient (I know, I know), use a half-sheet pan instead of a cookie sheet for even baking.
Common mistakes when making this dish
Overmixing the Dough
One of the biggest mistakes is overmixing after adding the dry ingredients. When you combine the flour, salt, and baking soda, mix just until the dough comes together—you should still see small flour streaks.
Overmixing develops gluten, which makes cookies tough instead of tender. I’ve seen home bakers mix for 5+ minutes after adding the dry ingredients, and the results are always disappointing. 💫
Skipping the Chill
Never, ever skip chilling the dough! The 1-hour refrigeration (or even 30 minutes in the freezer**) is what gives these cookies their signature texture. Without it, the shortening melts too quickly, causing excessive spreading and flat, cakey cookies.
I once baked a batch without chilling—big mistake. The cookies were more like thin pancakes!
Using Wrong Shortening
Not all shortening is created equal. This recipe calls for vegetable shortening like Crisco, not butter or margarine. Butter adds moisture and flavor but won’t give you that classic buttery crunch.
If you substitute, use ¾ cup butter + ¼ cup extra flour to balance moisture. I’ve tested this—shortening is the secret to that iconic crackly top.
Overbaking for "Done" Look
Golden brown edges don’t mean the cookies are fully baked! Remove them when the edges are just starting to turn golden (11-13 minutes at 350°F). Overbaking dries them out.
The centers should still look slightly underdone—they’ll firm up as they cool. I’ve pulled cookies out too early and too late, and the difference is night and day. 🔥
Ignoring Room-Temp Ingredients
Cold eggs and shortening can cause uneven baking. Let your eggs sit at room temp for 15-20 minutes before mixing, and don’t refrigerate the shortening while working with it. Cold ingredients slow down the creaming process and can lead to dense cookies.
I always take eggs out first thing when I start baking—it’s a small habit that makes a huge difference.
Wrong Scoop Size
Using a 2-tablespoon scoop (or 1.5 oz cookie scoop) ensures consistent, thick cookies. Larger scoops make flat, cakey cookies, while smaller ones create dense, cake-like bites. I measure my dough portions carefully—this recipe is designed for 24 cookies, and each should be about 2 tablespoons.
If you eyeball it, you’ll end up with inconsistent results. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
The shortening creates that signature crispy edge with a tender center—it has a higher melting point than butter, so the cookies hold their shape better while baking. Plus, it adds a subtle buttery flavor without the moisture that butter brings. This is what makes these cookies so iconic!
Can I make these cookies without an electric mixer?
Use a sturdy wooden spoon or whisk to cream the shortening and sugars together—just mix vigorously for 5-7 minutes until light and fluffy. For the eggs and vanilla, stir by hand until fully combined. The key is patience—keep mixing until you see the mixture nearly double in volume.
How do I store leftover cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for 3 months. For extra freshness, place a slice of bread in the container to absorb moisture. To revive stale cookies, warm them in a 300°F oven for 3-5 minutes—they'll taste almost fresh!
What if my cookies spread too much?
This usually happens if the dough wasn't chilled long enough or the oven runs hot. Next time, refrigerate the dough for 2+ hours or use a 325°F oven. Also check your shortening—if it's too soft, place the dough bowl in the fridge for 15 minutes before scooping.
Can I add nuts or other mix-ins?
Yes! Fold in 1 cup chopped walnuts or pecans with the chocolate chips, or try ½ cup dried cranberries for a festive twist. For extra indulgence, add ½ cup butterscotch chips. Just don't exceed 3 cups total mix-ins—too much will make the cookies dense.