We all know that the way to a college student’s heart is through his or her stomach. No one knew this better than my last roommate, who would whip up a batch of chocolate chip cookies about once a week for all sorts of reasons. Wanted to be friends with the fraternity guys next door? Cookies. Needed someone to drive us across campus on a rainy day? Cookies. I could not figure out what made her cookies so yummy, but after watching her bake once, I discovered her secret ingredient. Brace yourself. Don’t be scared.
It’s Crisco.
Or any type of vegetable shortening, actually. Other than that, the recipe is pretty standard. I was shocked and maybe even a little appalled by the use of Crisco in something as sacred as chocolate chip cookies. I used to be a cookie traditionalist, but trust me, they really are don’t-stop-eating-until-you-clog-all-your-arteries good. Besides, many vegetable shortenings (including Crisco) are now free of trans fat. Shortening is also dairy-free, which (along with dairy-free chocolate chips) can accommodate certain dietary restrictions. Along with making the cookies delicious, I find that using shortening rather than butter makes the cookies puffier and less spread-out. But hey, don’t listen to me. Try this recipe and decide for yourself.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: About two dozen
Ingredients:
2 eggs
1 cup Crisco (or 2 sticks of butter, if you’re that scared)
3/4 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cup flour
12-oz bag of chocolate chips
Photo by Kathleen Lee
Directions:
1. Beat Crisco with hand mixer.
Photo by Kathleen Lee
2. Add granulated sugar and brown sugar, and beat until well-incorporated.
Photo by Kathleen Lee
3. Add eggs and beat until smooth.
Photo by Kathleen Lee
4. Beat in vanilla, salt and baking powder.
Photo by Kathleen Lee
5. Add flour and beat into mixture, about one cup at a time, to prevent spilling.
Photo by Kathleen Lee
6. Stir in chocolate chips.
Photo by Kathleen Lee
7. Form cookies into balls with a spoon, space evenly on pan, about an inch apart.
Photo by Kathleen Lee
8. Bake at 375°F for 10-12 minutes, or until golden brown.
Photo by Kathleen Lee
Enjoy the best chocolate chip cookies of your college life.