This article is written by a student writer from the Spoon University at Texas chapter.

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.

Easy

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