Chocolate Chip Cookies

Name: Chocolate Chip Cookies With Vegetable Shortening
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup vegetable shortening; 1 1/2 cups granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp salt; 2 cups semi-sweet chocolate chips

These classic chocolate chip cookies use vegetable shortening instead of butter for a tender, nostalgic crumb that captures that 'better than mom's' taste. A large-batch recipe combining granulated and brown sugar with semi-sweet chocolate chips.

🌍American 🏷️Chocolate chip cookies 🏷️Cookies 🏷️Dessert 🏷️Baking Classic recipe

🏷️

🏷️Comfort food

-0:00

applesauceandadhdonTikTok

Total

27 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In the bowl of a stand mixer, add the vegetable shortening, granulated sugar, and packed brown sugar.
3
Cream the shortening and sugars together on medium speed until light and fluffy.
4
Add the eggs and vanilla extract, and mix until well combined.
5
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.
6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7
Using a wooden spoon or spatula, stir in the semi-sweet chocolate chips.
8
Drop rounded tablespoons of dough onto ungreased baking sheets and bake until golden brown (baking time not specified).

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Tips & Notes

Pro tips

Cream the vegetable shortening and sugars until light and fluffy (2-3 minutes) to incorporate air and achieve a tender crumb.
Do not overbake. Remove cookies when edges are golden but centers appear slightly soft—carryover heat will set them as they cool.
Chill dough for at least 30 minutes before baking to reduce spread and ensure even baking across a large batch.
Use a cookie scoop to portion dough evenly, ensuring uniform baking time and consistent texture across all cookies.

Substitutions

Vegetable shortening → unsalted butter (results in crisper edges, slightly less tender crumb)
Semi-sweet chocolate chips → milk chocolate, dark chocolate, or chunk mix (adjust quantity to preference)
All-purpose flour → cake flour (yields softer, more tender cookies; reduce slightly if using)

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 7 days. Freeze baked cookies for up to 3 months.

Common Questions

Why use vegetable shortening instead of butter?

Vegetable shortening creates a softer, more tender crumb and extends shelf life. It also produces a nostalgic texture many prefer to butter-based cookies.

Can I make this dough ahead?

Yes. Refrigerate the dough for up to 3 days, or freeze in portions for up to 3 months. Bake from chilled or frozen dough, adding 1-2 minutes to baking time if frozen.

What's the difference between using granulated and brown sugar?

Granulated sugar promotes spread and crispness at the edges; brown sugar adds moisture and molasses depth. This recipe uses both for balanced texture and flavor.