Retro Crisco Chocolate Chip Cookies

I grew up with Crisco used as a shortening alternative in baking. I always wondered about this white goopy stuff. As a girl, I made many pie crusts with Crisco. Butter was always my choice, and lard was not an alternative in my mother's house. Actually all these shortenings make great pie crusts.. just different. Funny, I don't think I have any Crisco in my pantry right now.

According to Wikipedia, Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. While the term Crisco is commonly used as a synonym for all shortening, Procter and Gamble markets olive, cooking, and baking oil and a cooking spray under that trademark.

Over the years, there were lots of Crisco pamphlets and cookbooks distributed as marketing incentives. So, I thought I'd post this retro recipe for "Ultimate Chocolate Chip Cookies" from Crisco. The recipe calls for "Butter Flavor Crisco all-vegetable shortening". Personally I would substitute real butter for Crisco in this recipe. Crisco does have its uses, but not necessarily in chocolate chip cookies. However, if you keep kosher, you might want to try this recipe. Disclaimer: I have not made these cookies; I just love retro ads and cookbooks and wanted to share.

CRISCO ULTIMATE CHOCOLATE CHIP COOKIES

3/4 cup Butter Flavor Crisco all-vegetable shortening
1-1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*

*If nuts are omitted, add an additional 1/2 cup chocolate chips.

Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375°F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

National Chocolate Chip Day: Chocolate Chip Recipe Round-Up

Today is National Chocolate Chip Day, not to be confused with National Chocolate Chip Cookie Day on May 15. Of course, every day is Chocolate Chip Day at my house, so I thought I'd do a round-up of several Chocolate Chip Recipes I've posted over the years. Chocolate Chips are so versatile.  You're sure to have something to bake :-) Post a comment about your favorite chocolate chip recipe or post the recipe or link!

Chocolate Chip Cookies

Toll House Cookies: Vintage Ad & Recipe

Coffee Chocolate Chip Cookies

Chocolate Chip Bars

Chocolate Chip Ice Cream Sandwiches

Chocolate Chip Mandelbrot

Oatmeal Raisin Chocolate Chip Cookies

Chocolate Chip Macaroons

Chocolate Chip Cookie Pie

Oatmeal Chocolate Chip Cookies in a Jar

Oatmeal Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies in a Jar

Kentucky Chocolate-Nut Pie Mix in a Jar

Chocolate Chip Cookies in a Jar

Toll House Stars & Stripes Cookies

Blueberry White Chocolate Muffins

Goat Cheese Chocolate Chip Cheesecake 

Cheesecake Chocolate Chip Cookie Cups  

Chocolate Chip Cheesecake

chocolate chip cookies

 chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

Whole Wheat Chocolate Chip Cookies

1/2 cup unsalted butter, softened
1/2 cup natural brown sugar, packed
1/2 cup organic sugar
1 egg
1/2 teaspoon vanilla
1 cup white whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups old-fashioned rolled oats
3/4 to 1 cup dark chocolate chips, 60% cocoa
3/4 cup nuts, chopped
1 (1.5 to 2 oz) dark chocolate (60% cocoa or more) bar, grated

1. Preheat oven to 375 degrees Fahrenheit.
2. Place oats in a food processor and process until it turns into a powder.
3. In a medium bowl, whisk together the powdered oats, flour, salt, baking powder, and baking soda.
4. In a large bowl, cream together butter and both sugars for three minutes on medium speed. Beat in eggs and vanilla. Gradually beat in dry ingredents. Stir in grated chocolate. Add chocolate chips and chopped nuts.
5. Roll or scoop dough into two-inch balls and place two inches apart on ungreased cookie sheet. Bake for 12 minutes.
6. Cool two minutes on baking sheet, then transfer to a cooling rack.

Makes 25 cookies. You can freeze scoops of dough to bake later. Add 1-2 minutes to bake time for frozen dough.

Source: Whole Grain Gourment

Walnut Chocolate Chip Cookie Recipe

1 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
1 cup toasted and chopped walnuts

1. Cream together butter and sugars with electric mixer.
2. Add eggs and vanilla. Mix well.
3. In separate bowl, combine flour, baking soda, and salt.
4. Slowly add flour mix to butter mixture, beating on low speed.
5. Stir in chocolate chips and walnuts by hand.
6. Spoon one tablespoon of batter at a time onto greased cookie sheet.
7. Bake in 375-degree F degree oven for 9 minutes.

Makes about 5 dozen cookies.

Source: All the Pages

Brown Sugar Chocolate Chip Cookies Made With Pure Peppermint Oil

by KG Stiles

This Aromatherapy Foods™ recipe made with pure essential oils makes very flat, crispy chocolate chip cookies. They will spread a lot on the pan while baking. If you enjoy cookie pieces these cookies are ideal for cutting into bite-sized pieces before they cool. Or you can remove them immediately from the baking sheet and allow to finish cooling on a rack.

Brown Sugar Chocolate Chip Cookie Recipe Ingredients

Half pound (2 sticks) unsalted butter, room temperature, plus some for baking sheet
2 cups packed brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons pure vanilla extract
2 - 6 drops pure organic peppermint essential oil
3 cups all-purpose pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 - 2 cups chocolate chips

Preparation and Baking Directions

Preheat oven to 375 degrees. Line two baking sheets with parchment; set aside.

In small bowl, cream butter until smooth, then add sugars, and beat until smooth. Beat in eggs, vanilla and peppermint oil.

In a large bowl, sift together dry ingredients. Slowly stir dry ingredients into wet ingredients. Fold in chocolate chips.

Drop 2 tablespoons of dough for each cookie onto baking sheet; space dough 2 inches apart to allow for spreading.

Bake until golden, 8-10 minutes. Remove cookies immediately and allow to cool. Makes sixty 3-inch cookies.

PLEASE NOTE: There are many cheap, synthetic copies of aromatic oils, but these are not recommended for cooking. For best flavors and results purchase the highest quality oils you can possibly find. Use organically grown and wild crafted essential oils that have been tested for purity and are pesticide free.

About the Author

KG Stiles is a certified aromatherapist practicing in Ashland, Oregon, USA. She has utilized essential oils in her professional practice for more than 30 years, and teaches aromatherapy workshops, including cooking with essential oils. KG is the Director of PurePlant Essentials Organic Aromatherapy and a specialist in formulating aromatic blends for healthy living. Click to learn more & order peppermint pure essential oil.

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

2-½ cups blanched almond flour *
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate 73%

1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form 1-inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes.
6. Cool and serve.

Makes 24 cookies

Vegan and Gluten Free Chocolate Chip Cookies

2-½ cups blanched almond flour *
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate 73%

1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes.
6. Cool and serve.

Makes 24 cookies

* Please note: Bob's Red Mill almond flour does not yield successful results when used in these recipes because of the coarseness of the flour. Other brands: Honeyville or Lucy's Kitchen Shop.

Source: Elana's Pantry - Gluten Free Recipes

Chocolate Chip Cookies - Two Recipes

Chocolate Chip Cookie Recipe
1/2 cup butter, softened
1/3 cup sugar, granulated
1/3 cup brown sugar, packed
1 egg
1 tbsp. water
1/2 teaspoon vanilla extract
1-1/4 cups flour, all-purpose
1/2 teaspoon baking soda
1/4 teaspoon salt
8 oz. semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
   
2. Cream together thoroughly butter and sugars, using electric mixer. Add egg, water, and vanilla and beat well.
   
3. In a separate bowl, stir together flour, soda, and salt.
   
4. Blend dry ingredients into creamed mixture.
   
5. Stir chocolate chips into batter by hand.
   
6. Drop from teaspoon 2 inches apart onto greased cookie sheet. Bake for about 13 minutes. Cool on racks.

Pan-Sized Chocolate Chip Cookie Recipe
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
8 oz. cream cheese, softened
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 oz. semisweet chocolate chips
1 cup chopped walnuts or pecans

1. Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans.
   
2. Cream butter, sugars, cream cheese, and vanilla in large bowl.
   
3. Add eggs; beat until light.
   
4. Combine flour, baking soda, and salt in small bowl. Add to creamed cheese mixture; blend well.
   
5. Stir in chocolate chips and nuts.
   
6. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges.
   
7. Cool completely in pans on wire racks. To serve this chocolate chip cookie, cut into slim wedges or break into pieces.

Oatmeal Peanut Butter Chocolate Chip Cookies

Yummy…an oatmeal chocolate chip cookie recipe with peanut butter.

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 12-ounce package chocolate chips

1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
   
2. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally.
   
3. Beat in eggs and vanilla until combined. Beat in flour.
   
4. Stir in rolled oats with a wooden spoon. Stir in chocolate chips.
   
5. Drop dough by tablespoonfuls 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned.
   
6. Transfer cookies to wire racks and cool. Store these chocolate chip cookies in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 oatmeal chocolate chip cookies.