Desserts
This Betty Crocker chocolate chip cookie recipe with shortening delivers the perfect balance of golden rings and fudgy centers that everyone craves. The secret lies in using shortening instead of butter—it creates that classic cookie texture with crisp edges and a soft interior.
I’ve baked hundreds of batches, and this method never fails to impress. What sets these apart is the proper creaming technique and chilling the dough, which keeps the cookies from spreading too much. The chocolate chips stay melty in the center, while the edges develop that signature golden color.
It’s the kind of cookie that disappears from the jar too quickly. You’ll need just 10 ingredients, including all-purpose flour, shortening, brown sugar, and of course, chocolate chips. The dough comes together in minutes, but the chilling step is crucial—it ensures the perfect texture when they hit the oven.
Whether you’re baking for a holiday gathering or just craving a classic treat, these cookies are foolproof. Let’s get started!
Ingredients for betty crocker chocolate chip cookie recipe with shortening
Ten classic ingredients for the perfect chocolate chip cookie—shortening for crisp edges, chocolate for melty centers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Shortening 🧈 | 1 cup | Crisco brand preferred |
| Granulated Sugar 🍚 | ½ cup | White sugar, packed |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| Semisweet Chocolate Chips 🍫 | 2 cups | Nestlé or Ghirardelli |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Baking Soda 🧪 | 1 tsp | Pure baking soda |
| Unsalted Butter 🧈 | ½ cup | For creaming (optional) |
The shortening is non-negotiable here—Crisco gives that signature crispness. Grab a 28-ounce tub from the baking aisle; it’s the gold standard. For the chocolate chips, Nestlé or Ghirardelli are the crowd-pleasers—avoid store brands with weird fillers. The brown sugar should be packed firmly; use a spoon to press it down. Diamond Crystal kosher salt dissolves better than table salt, so don’t skip this upgrade. If you’re curious about the butter, it’s optional—just for extra richness if you want to tweak the texture.
No vanilla extract? Vanilla bean paste works in a pinch, or 1 tsp vanilla sugar if you’re desperate. Chocolate chip alternatives? Try white chocolate chips (half the amount) or toasted nuts for a twist. The baking soda must be fresh—if it’s old, it’ll lose its lift. For the flour, sift it first to avoid dense cookies. Butter vs. shortening? Stick with shortening for classic texture, but if you’re feeling adventurous, swap half for butter for a softer cookie.
Store dough in an airtight container for up to 5 days—wrap it tightly in plastic first. Baked cookies last 1 week in a sealed tin. For freezing, portion dough into balls, freeze on a tray, then transfer to a bag for 3 months. Reheat cookies at 350°F for 3-5 minutes to restore crispness. Double the batch? Use two cooling racks—they spread fast!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires a wooden spoon and a bowl—no stand mixer, no food processor, just elbow grease for 30 seconds. The shortening creams faster than butter ever could, and honestly? That’s half the battle won right there.
- Crispy-Chewy Magic: The secret’s in the sugars—granulated for that snap, brown sugar for the chewy heart—and the shortening keeps them tender without tasting greasy. Between us, these cookies are ridiculously good straight from the fridge the next day.
- Party-Ready in Batches: Double the dough, freeze half, and boom—you’ve got backup for playdates, teacher gifts, or when your kid’s soccer team needs snacks. No last-minute stress, just warm cookies that disappear faster than your willpower.
- Pantry Staples Only: Five ingredients, no weird substitutions. Flour, sugar, eggs, shortening—stuff you already own. I’ve made these on grocery-store budgets, and they still taste like you slaved over them. (Spoiler: You didn’t.)
Step-by-step instructions for Betty Crocker chocolate chip cookies with shortening
Here's the method that delivers those iconic golden rings and fudgy centers every time.
Cream Shortening and Sugars Together
In a large mixing bowl, combine the 1 cup shortening and 0.5 cup granulated sugar using a hand mixer or stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy. The texture should nearly triple in volume and become pale in color.
Next, add the 1 cup packed brown sugar and continue beating for another 1-2 minutes. This creaming process incorporates air into the dough, which creates those signature crackly tops and helps the cookies achieve that perfect balance of crispy edges and soft centers. The shortening provides a tender texture that sets these cookies apart from butter-based versions.
Add Eggs and Vanilla Extract
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then add the 2 teaspoons vanilla extract and mix for another 30 seconds until fully combined. The mixture should be smooth and slightly thickened, with no visible streaks of egg.
I always use room temperature eggs for this recipe—they blend more smoothly and help create a uniform dough texture. If your eggs are cold, let them sit at room temperature for about 30 minutes before using. The vanilla extract should be pure, not imitation, for the best flavor profile in these cookies.
Combine Dry Ingredients and Fold in Chocolate Chips
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. You should still see some small flour streaks—this ensures you don't develop too much gluten, which would make the cookies tough.
Remove the bowl from the mixer and gently fold in the 2 cups semisweet chocolate chips using a silicone spatula. Be careful not to overmix at this stage. The dough should be soft and slightly sticky, holding together when pressed but not too firm. If it feels too dry, add 1-2 teaspoons of milk to help bind it.
Chill the Dough for Perfect Texture
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial—it allows the flour to fully hydrate and the dough to firm up slightly, which prevents excessive spreading in the oven. The cookies will develop better flavor and maintain their shape during baking.
I like to press the dough into a disk shape before chilling to make it easier to portion later. The cold dough also means you can handle it more easily when you're ready to scoop and bake. Don't skip this step—it makes a noticeable difference in the final texture of your cookies.
Bake to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the chilled dough into 1.5-tablespoon-sized balls (about 18-20 balls total) and place them 2 inches apart on the prepared baking sheets. The dough will be cold and firm, making it easier to handle.
Bake for 9-11 minutes until the edges are golden brown and the centers still look slightly underdone. They should have that classic "golden ring" around the edges with a soft, fudgy center. Rotate the baking sheets halfway through for even baking. Let the cookies 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. Press the dough into a single disc, wrap it in plastic, and refrigerate for at least 2 hours (or overnight). The cold fat in the shortening firms up, so your cookies hold their shape instead of spreading into sad, thin pancakes.
- MEASURE BROWN SUGAR RIGHT: Packed brown sugar isn’t just a suggestion—it’s non-negotiable. Use a spoon to scoop it directly from the bag, then press it firmly into the measuring cup. If you scoop and level like granulated sugar, you’re losing moisture, and your cookies will turn out dry. Trust me, the difference is noticeable.
- USE ROOM-TEMP EGGS: Cold eggs from the fridge mix unevenly, creating pockets of liquid in your dough. Crack them into a bowl first, let them sit for 10 minutes, and stir them gently before adding. This ensures a smoother batter and prevents cookies that spread unevenly or have a weird, lumpy texture.
- BAKE ONE PAN AT A TIME: Shortening makes cookies spread faster than butter, so resist the urge to overload the sheet. Bake in batches of 12–15 cookies per pan, leaving space between them. Overcrowding steams the dough, leading to flat, cakey cookies instead of the chewy, golden edges you want. Patience here pays off.
Pro cooking tips for great betty crocker chocolate chip cookie recipe with shortening
Creaming Like a Pro
The key to that signature crispy-yet-fudgy texture starts with proper creaming. Use a stand mixer with paddle attachment on medium speed for 2-3 minutes with the shortening and sugars. The mixture should lighten by about 50% and look fluffy, not greasy.
I find KitchenAid mixers handle this best—they distribute air evenly. If using a hand mixer, work in 30-second bursts to avoid overheating the shortening. 🔥
Dough Chilling Secrets
Never skip chilling! Place the dough between two sheets of parchment paper and refrigerate for at least 1 hour. This prevents excessive spreading and improves flavor development.
For extra insurance, freeze the dough for 20 minutes before scooping—it makes portioning much easier. Pro tip: Divide dough into 4 portions before chilling to simplify handling later.
Portioning Perfection
Use a cookie scoop (I recommend OXO Good Grips) for uniform 1.5-tablespoon balls. For classic Betty Crocker cookies, aim for 18-20 cookies per batch.
Space them 2 inches apart on parchment-lined sheets—they'll spread slightly. If your dough feels too sticky after chilling, wet your hands slightly to prevent sticking. 💫
Baking Time Mastery
Bake at 375°F for 9-11 minutes—edges should be golden while centers stay soft. Rotate pans halfway through for even baking. Use an oven thermometer to verify your oven's accuracy (many run hot!).
For extra crisp edges, place cookies on the middle rack where heat is most even. Let them cool on the sheet for 5 minutes before transferring—they'll firm up beautifully.
Shortening vs Butter
Shortening creates that classic crispy edge while butter makes cookies softer. For this recipe, stick with 100% shortening—it has a higher melting point, preventing excessive spread. If you must substitute, use ½ cup shortening + ½ cup butter for a hybrid texture.
The Crisco brand is ideal as it contains no water, which can cause cookies to spread too much. 🧈
Equipment Upgrades
Invest in a wire cooling rack to prevent soggy bottoms. For even baking, use two rimmed baking sheets (I prefer Nordic Ware)—they distribute heat better than flimsy pans. A digital kitchen scale helps measure dough portions precisely.
And always use parchment paper—it prevents sticking and makes cleanup effortless. These small upgrades make a big difference in texture and presentation.
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates that classic crispy edge while keeping the center fudgy—it has a higher melting point than butter, so cookies spread less. The texture becomes more tender and crackly, just like Betty Crocker's original recipe. If you prefer softer cookies, you can substitute half the shortening with butter.
Can I make these cookies without a mixer?
Use a sturdy wooden spoon or fork to cream the shortening and sugars by hand—just work in 30-second bursts until light and fluffy. For the dough, use a silicone spatula to fold in the dry ingredients. The texture will be slightly less aerated but still delicious. Just be patient and mix thoroughly.
How do I prevent my cookies from spreading too much?
Chill the dough for at least 1 hour (or up to 24 hours) before baking—this firms up the fat and prevents excessive spread. Also, use a cookie scoop for uniform portions and bake at 375°F for 9-11 minutes only. Overbaking causes spreading, so pull them when edges are golden but centers still look soft.
What if my dough feels too dry or crumbly?
Add 1-2 teaspoons of milk or melted butter to the dough and mix gently until combined. If the dough is too sticky, chill it for 30 minutes to firm up. The ideal dough should hold together when pressed but not be too firm—it should be soft and slightly tacky. Overmixing can also cause dryness, so fold in the chocolate chips gently.
Can I use white chocolate chips instead of semisweet?
Yes, but reduce the amount to 1 cup (half the recipe) since white chocolate is sweeter and melts differently. For best results, use semisweet or milk chocolate chips to maintain the classic flavor profile. If you want a twist, try mixing 1 cup semisweet + ½ cup white chocolate for a marbled effect.