Desserts
Betty Crocker's chocolate chip cookie recipe with shortening delivers the classic crisp-edged, soft-centered magic we all crave. The secret lies in that perfect balance of texture—achieved through the right ratio of butter to shortening.
I've perfected this recipe over years of baking, ensuring every batch turns out with that signature tender crumb and gooey chocolate pockets.
The key to these cookies is using shortening alongside butter, which creates a tender crumb while maintaining that crispy edge. This classic recipe requires just 12 simple ingredients, and the dough comes together in under 15 minutes.
The result? A cookie that's crisp around the edges and soft in the center, with pools of melted chocolate that make every bite irresistible.
Baking at 350°F ensures even cooking, while the right amount of flour prevents spreading. The cookies develop a golden brown color that signals perfect doneness. What makes this recipe truly special is how it captures the essence of Betty Crocker's legendary cookies—familiar, comforting, and impossible to resist.
Whether you're baking for a family gathering or treating yourself to a classic indulgence, these cookies deliver that nostalgic flavor and texture we all love. The recipe scales easily, so you can make a batch for sharing or keep them for your own enjoyment.
Here's how to achieve that perfect balance every time.
Ingredients for betty crocker chocolate chip cookie recipe with shortening
Twelve simple ingredients transform into Betty Crocker's legendary chocolate chip cookies with that perfect crisp edge and soft center.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for mixing |
| Vegetable Shortening 🧈 | ½ cup | Crisco brand recommended |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla extract |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Chocolate Chips 🍫 | 2 cups | Semi-sweet preferred |
| Nutmeg 🌶️ | ¼ tsp | Freshly grated preferred |
| Toasted Walnuts 🥜 | 1 cup | Chopped, optional |
The butter and shortening combo is non-negotiable—this is what gives those classic cookies their signature tender crumb with crisp edges. Crisco shortening is the gold standard here, but if you're in a pinch, lard works too. For the butter, grab the unsalted kind from Land O'Lakes—it melts more evenly. The chocolate chips? Nestlé Toll House Semi-Sweet is the classic choice, but any quality brand will do. Pro tip: Toast your walnuts in a dry pan for 3-4 minutes until fragrant—they add a whole new dimension of flavor. And don't skip the nutmeg—just a pinch, but it makes all the difference.
No vanilla extract? Vanilla bean paste works in a pinch, or even almond extract at half the amount. Short on brown sugar? Substitute white sugar plus 1 tsp molasses for that caramel flavor. The chocolate chips can be swapped for white chocolate or butterscotch chips if you're feeling adventurous. For a nut-free version, skip the walnuts and add extra chocolate chips instead. And if you're baking at high altitude, reduce the sugar by about 2 tbsp to prevent spreading. The dough should hold together but not be sticky—if it's too dry, add 1 tsp milk.
The dough keeps for up to 4 days in the fridge, wrapped tightly in plastic. For longer storage, freeze portions for up to 6 months—just thaw before baking. These cookies reheat beautifully in the oven at 300°F for 5-10 minutes. I always bake half the batch right away and freeze the rest—perfect for when cookie cravings hit. The secret to keeping them fresh? Store them in an airtight container with a slice of bread to absorb moisture. And if you make a double batch? Trust me, you will.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one of those rare doughs that begs to be handled with your hands. The shortening keeps it tender without requiring a stand mixer—just a bowl, a fork, and 10 minutes of playful squishing. (Yes, my kids "help" by smashing the butter with their palms. Worth it.)
- Rich Without Butter: Here’s what sold me—the mix of butter and shortening delivers that classic Betty Crocker texture: crisp edges, soft centers, and a melt-in-your-mouth finish. The shortening adds a subtle, buttery depth that lasts longer than butter alone. (I’ll take that over soggy cookies any day.)
- Bulk-Friendly Batches: I double the recipe every time because these cookies freeze like a dream. Pop them in the freezer straight from the oven, and you’ve got a stash for last-minute hostess gifts or midnight cravings. No weird textures, no reheating—just pull, thaw, and enjoy.
- Pantry Staple Magic: Between us, this recipe is my secret weapon for using up random sugar or flour. The flavor is so reliable that even if I eyeball the measurements, it still turns out spot-on. (My college dorm roommates called them "the glue that held us together." True story.)
Step-by-step instructions for Betty Crocker-style chocolate chip cookies with shortening
Here's the classic method that delivers those legendary crisp edges and soft centers—every single time.
Cream Butter and Shortening with Sugars
In a large mixing bowl, combine the 1 cup unsalted butter and 0.5 cup vegetable shortening (keep both cold). I like to cut the butter into small cubes first for even mixing. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 1-2 minutes until the mixture is smooth and creamy.
Gradually add the 0.75 cup granulated sugar and 0.75 cup packed brown sugar, mixing continuously. Beat for another 3-4 minutes until the mixture is light and fluffy—it should nearly double in volume and leave a ribbon-like trail when the beaters are lifted. This step is crucial for creating that perfect texture, so don't rush it. The shortening helps create a tender crumb while the butter adds flavor.
Add Eggs, Vanilla, and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract. The mixture will look slightly curdled, but that's normal—it will come together beautifully in the next step.
In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 0.25 teaspoon nutmeg. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. You want to avoid overmixing, which can lead to tough cookies. The dough should be soft and slightly sticky but hold together when pressed.
Fold in Chocolate Chips and Walnuts
Using a silicone spatula, gently fold in the 2 cups chocolate chips and 1 cup toasted walnuts (if using). Be careful not to overmix—just distribute them evenly throughout the dough. The chocolate chips should be spread throughout, not just clustered in one area. If the dough feels too sticky, you can refrigerate it for 10-15 minutes to firm up slightly, but it shouldn't need it.
Chill the Dough for Perfect Shape
Cover the dough with plastic wrap and refrigerate for at least 1 hour—this step is non-negotiable for classic results. Chilling allows the flour to fully hydrate and the butter to solidify, which prevents excessive spreading in the oven. The dough should be firm but still pliable when you're ready to bake. If you're short on time, you can freeze the dough for up to 3 months—just let it sit at room temperature for 15 minutes before scooping.
Bake to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon-sized balls (about 24 cookies total) and place them 2 inches apart on the prepared sheets. I like to use a cookie scoop for even-sized cookies, but a tablespoon works too.
Bake for 9-11 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The centers should be soft and chewy, while the edges are crisp and just set. Enjoy them warm for the ultimate experience!
Pro Tips For Making Betty Crocker Chocolate Chip Cookie Recipe With Shortening
- CHILL THE DOUGH: I learned this the hard way—skipping the fridge means cookies spread into sad, flat pancakes. Wrap the dough in plastic and refrigerate for at least 2 hours (overnight is better), even if you’re impatient. The cold fat in the shortening will behave, and your cookies will hold their shape.
- MEASURE BROWN SUGAR RIGHT: Packed brown sugar isn’t just "a little more." Use the recipe’s exact cup measure—tap it firmly into the measuring cup so it doesn’t crumble into flour-like dust. Too little, and your cookies taste dry; too much, and they’ll be sticky and gummy. (Yes, even if the bag says "packed.")
- USE SHORTENING SMART: This recipe calls for shortening, not butter, and that’s intentional. Melt it with the butter first—don’t just mix cold chunks into the dough. The shortening needs to fully incorporate to create that signature tender, crisp-edged texture. If you skip this, you’ll get cookies that crack or taste greasy.
- BAKE ONE PAN AT A TIME: Crowding the oven with multiple pans turns your cookies into sad, uneven discs. The recipe likely assumes one sheet at a time—space them out on the middle rack, not stacked. If you’re really short on time, bake one tray, then rotate the pan halfway through for even browning. (Your future self will thank you.)
Essential equipment for great betty crocker chocolate chip cookie recipe with shortening
Mixing Essentials
For creaming butter and shortening, I swear by my KitchenAid Artisan Series stand mixer with the paddle attachment—it handles the job better than any hand mixer. The Crisco Shortening (the original brand) is a must; it stays solid longer than store-brand alternatives, preventing overmixing.
For measuring, I use OXO Good Grips measuring cups—they’re durable and precise. A silicone spatula is your best friend for folding in chocolate chips without overmixing the dough. 🧈
Baking Tools
A light-colored metal baking sheet (like Wilton’s half-sheet pans) ensures even baking and easy monitoring of cookie color. I line them with parchment paper (not silicone mats) to prevent sticking—Kirkland Signature parchment is my go-to.
For portioning, a cookie scoop (like OXO’s 1.5-tablespoon size) guarantees uniform cookies, but a standard tablespoon works in a pinch. A wire cooling rack keeps cookies from getting soggy while they finish cooling. 🍪
Temperature Control
An oven thermometer (I use Thermoworks Oven Thermometer) is non-negotiable—home ovens often run hot or cold. Preheat for 15 minutes to ensure accuracy. For chilling dough, I use a glass storage container (like Pyrex) with a tight-fitting lid to keep it firm.
A digital kitchen scale (like OXO Good Grips) helps measure flour precisely, which is key for consistent texture. 🌡️
Optional Upgrades
For extra crisp edges, I sometimes use a cookie press (like Wilton’s) to flatten dough balls slightly before baking. A pastry brush (for egg wash) isn’t needed here, but it’s handy if you want to add a glossy finish.
For storage, amber glass jars (like Klean Kanteen) keep cookies fresh longer by blocking light. If you’re freezing dough, quart-sized freezer bags save space and prevent freezer burn. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of all butter?
Shortening creates that signature tender crumb while butter adds rich flavor. The combination gives you crisp edges and soft centers—classic Betty Crocker texture! The shortening stays solid longer during baking, preventing excessive spreading. For extra crisp edges, use ½ cup shortening and 1 cup butter as written.
Can I make these cookies without walnuts?
The walnuts are optional but add wonderful crunch. Simply omit them and increase chocolate chips to 2.5 cups for extra gooeyness. The classic flavor stays intact—just skip the nuts if you prefer pure chocolate chip goodness.
What if my cookies spread too much?
Check your oven temperature—it should be 375°F. If cookies spread too fast, chill the dough 2 hours instead of 1, or use 1 extra tablespoon flour. Also ensure your butter/shortening is cold before mixing. The right balance prevents flat cookies!
How do I store these cookies to keep them fresh?
Store in an airtight container with a slice of bread to absorb moisture. They stay fresh 5-7 days at room temp or 3 months frozen. For extra crispness, warm frozen cookies in a 300°F oven for 5 minutes before serving.
Can I use margarine instead of butter?
Not recommended—margarine contains water which affects texture. If you must substitute, use 1 cup solid vegetable shortening (like Crisco) for both butter and shortening. The recipe relies on fat content for that perfect balance of crisp and soft.