Don’t you just love a good chocolate chip cookie? I know I do!!!! Every time I come across a new recipe, I just have to try it. This one caught my attention because it calls for shortening instead of butter. It’s hard to imagine a CCC without a buttery chew…..that little bit of buttery shine on your fingers when eating a CCC with butter. M-m-m-m-m. Butter is good….oh so good. However, this is a good cookie….even without the butter….without that little bit of butter stain on the baking sheet….without the butter shine on your fingers. I like this cookie. I tried substituting a bit of the shortening with some butter…so that it had both. But I was very disappointed. puffy little dry cookies are NOT good. For this recipe, I would stick with the shortening. Notice the nice crackly texture…I love seeing that. The way a cookie looks, is very important to me. So I give this cookie a 9 for appearance. If you are not a huge fan of butter, I highly recommend this cookie. It has a good crisp texture, but yet chewy too.
Butterless Chocolate Chip Cookie
3 /4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
Beat shortening, brown sugar and white sugar together until creamy. Add eggs and vanilla and mix well. Add the flour, salt and soda. Mix well.
Add chocolate chips and stir.
Drop by spoonful (about a generous tablespoon) on a cookie sheet lined with parchment paper. Bake at 350 degrees for about 10-12 minutes or until golden brown.
I’ve used the butter Crisco and they are pretty good. But nothing beats butter! I get fresh butter here from the Amish. Sooooo good!
Patrice, yeah, I like the butter flavor Crisco. shoulda used that. Fresh butter???? yum. never had it!
Without butter? What’s the point?
Daniel, seriously…..right? But I just had to try.