Double Butter Chocolate Chip Cookies

Butter + Butter Flavored Crisco = the-best-cookies-you-will-ever-eat. Seriously.

My mother is actually a very gifted baker.  For several years before I started school, she ran a gift basket business that featured here home-baked delicacies.  In my opinion she and my grandma share the blame for my uncontrollable love of butter… fodder for my (fictional) therapist, I suppose.

By far the best recipe she developed during this time were her chocolate chip cookies.  They are chewy, but a little crisp,  and PACKED with chocolatey goodness.  As an added bonus they will stay moist for at least 4 days (probably longer, but they never last that long) and the dough freezes quiet well.



  • 2/3 cup butter flavor Crisco (at room temperature)
  • 2/3 cup butter (softened)
  • 2 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bag semi sweet chocolate chips (can also mix 1/2 bag semi-sweet & 1/2 bag milk chocolate)

What you’ll need to clean up

  • Mixing bowl
  • Egg Beater (or mixer)
  • One mixing spoon
  • Two baking sheets

Step One: Preheat oven to 375 degrees.

Step Two: In a large mixing bowl, cream Crisco, butter, eggs, white sugar, brown sugar, vanilla.

Step Three: Gradually add flour, baking soda, salt.

Step Four: Mix in the chocolate chips

Step Five: Use a small – medium cookie scoop (2 tablespoon balls) and place rounded balls on cookie sheet.

Step Six: Bake 8-10 minutes (if air bake: 9:30 is perfect).  Remove when golden (and still a little ‘wet’ in the center).  Leave on baking sheet for 3-4 minutes before moving to a cooling rack.

*if over baked, put into an airtight container with a couple slices of apple for a couple of hours and they will be moist a delicious once again 🙂

Eat Hearty


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One Response to “Double Butter Chocolate Chip Cookies”

  1. chaz Says:

    A glass of cold milk, a stack of these cookies, and a golden Sunday afternoon. Perfect cure for those with Sundayosis.

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