Desserts
Betty Crocker’s chocolate chip cookie recipe with shortening delivers that iconic crunchy-chewy texture we all love. The secret lies in the shortening—it creates a tender, melt-in-your-mouth center while keeping edges perfectly crisp. I’ve baked these dozens of times, and they never disappoint, especially when pulled warm from the oven.
This recipe is all about balance: 350°F oven, 9–11 minutes of baking, and a dough that’s just soft enough to handle without sticking. The shortening gives them that classic flavor and structure, while a pinch of salt and a touch of vanilla elevate every bite.
No fancy techniques—just reliable, foolproof results.
By the time you’re done, you’ll have cookies with golden edges, chewy centers, and pools of melted chocolate that stay gooey even after cooling.
The aroma alone will have everyone gathering in the kitchen. Serve warm with a glass of milk, or store in an airtight container for freshness.
Optional add-ins like chopped nuts or a sprinkle of sea salt can take them to the next level, but the original stays timeless. Let’s get baking—these cookies are worth every minute.
Ingredients for betty crocker chocolate chip cookie recipe with shortening
The classic ingredients that make Betty Crocker’s iconic chocolate chip cookies perfect every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even baking |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for texture |
| Vegetable Shortening 🧈 | ½ cup | Classic Betty Crocker texture |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Packed Brown Sugar 🍚 | ¾ cup | Light or dark variety |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality for flavor |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Chocolate Chips 🍫 | 2 cups | Semi-sweet or milk chocolate |
| Baking Soda 🧪 | 1 tsp | Freshly opened |
| Granulated White Sugar 🍚 | ¼ cup | For sprinkling on top |
The shortening is non-negotiable here—it’s what gives these cookies that legendary crisp-chewy balance. Crisco or Country Crock are the go-tos, but any vegetable shortening will work. Grab a 24-ounce tub from the baking aisle; it’s cheaper than butter and keeps forever. The butter? Use unsalted (like Land O’Lakes or Plugrá) and keep it cold—this dough needs to stay firm. For the chocolate chips, Nestlé Toll House is the classic, but Ghirardelli or Enjoy Life (for allergy-friendly) are great too. Pro tip: measure your flour by spooning it into the cup and leveling it off—don’t scoop directly from the bag or you’ll pack it too tightly.
No shortening? Substitute with an extra 0.5 cup of butter—just know your cookies will be slightly softer. Swap chocolate chips for chopped chocolate bars (like Ghirardelli squares) if you’re feeling fancy, or white chocolate chips for a sweeter twist. The vanilla extract should be pure, not imitation—McCormick or Goya are solid mid-range options. If you’re out of baking soda, baking powder works in a pinch (use 0.75 tsp), but the flavor won’t be quite the same. For the sugar, light brown adds moisture, while dark brown gives deeper flavor—mix them if you’re curious! And if you’re adding nuts, walnuts or pecans toasted for 3-5 minutes add a perfect crunch.
This dough keeps for up to 48 hours in the fridge, wrapped tightly in plastic. For longer storage, portion into balls, freeze on a tray, then transfer to a bag—they’ll last 3 months. Once baked, let them cool 5 minutes on the sheet before transferring to a wire rack. The golden edges and gooey centers are worth the wait—serve warm with a glass of cold milk or vanilla ice cream. Leftovers? Store in an airtight container for 5-7 days, but honestly, they rarely last that long.
Why You'll Love This Recipe
- No-Fail Mix-In: I swear by this recipe because it actually works—no underbaked centers or burnt edges. The secret? That vegetable shortening keeps them tender while the butter adds richness, so you get a cookie that’s crispy around the edges and gooey in the middle, every single time.
- Pantry Staple Magic: Honestly, I only keep a few things on hand, and this recipe uses them all: flour, sugar, butter, shortening. No fancy ingredients, no last-minute grocery runs. It’s the kind of cookie you can make when you’re out of milk, eggs, or even chocolate chips (I’ve done it—vanilla chips work in a pinch).
- Weeknight & Holiday: Between us, this is my go-to for school bake sales, holiday cookie swaps, and lazy Sundays. Double the batch, freeze half, and you’ve got a backup for parties or when you just need a cookie at 3 AM. (Yes, even on a Tuesday night.)
- Budget-Friendly Binge: Shortening stretches the butter, so you get more cookies for less money. Plus, the brown sugar caramelizes into that perfect chewy texture, so you’re not tempted to overbake. I’ve made 3 dozen for under $5—my wallet and my taste buds thank me every time.
Step-by-step instructions for Betty Crocker's chocolate chip cookie recipe
Here's the classic method that delivers that signature Betty Crocker crunch and chewy center every time.
Cream Butter, Shortening, and Sugars Together
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter and 0.5 cup vegetable shortening on medium speed. Let them mix for 2-3 minutes until completely smooth and creamy. This step is crucial for that classic Betty Crocker texture.
Gradually add the 0.75 cup granulated sugar and 0.75 cup packed brown sugar while mixing on medium speed. Beat for another 3-4 minutes until the mixture is light and fluffy, nearly doubling in volume. You'll know it's ready when it's pale in color and leaves a ribbon trail when you lift the paddle. This creaming process incorporates air, which creates those beautiful crackly tops.
Add Eggs and Vanilla Extract
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition. This slow incorporation prevents the eggs from curdling. Then add the 2 teaspoons pure vanilla extract and mix for another 10 seconds until fully combined.
I always use room temperature eggs for this recipe—they blend more smoothly and create a more uniform dough. If your eggs are straight from the fridge, let them sit at room temperature for 15-20 minutes before using. The mixture should now be thick and smooth, with no visible streaks of egg.
Combine Dry Ingredients and Fold in Chocolate Chips
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Sift the flour mixture directly into the mixer bowl with the wet ingredients. Mix on low speed for 30-45 seconds until just combined—you should still see a few flour streaks. Overmixing develops gluten and makes cookies tough.
Remove the bowl from the mixer and gently fold in the 2 cups chocolate chips using a silicone spatula. Be careful not to overmix at this stage—just enough to distribute the chocolate evenly throughout the dough. The dough will be thick and slightly sticky, which is perfect for this recipe.
Chill the Dough for Optimal Texture
Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes, but I prefer 1 hour or even overnight. Chilling the dough is absolutely essential—it solidifies the butter and shortening, which prevents excessive spreading in the oven. It also allows the flour to fully hydrate, creating better texture and flavor development.
Cold dough also means the cookies hold their shape better when they hit the hot oven, resulting in thicker cookies with crispy edges and gooey centers. This step makes a MASSIVE difference in the final result, so don't skip it (I learned this the hard way with my first batch!).
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop the chilled dough onto the prepared sheets, spacing them 3 inches apart. Sprinkle each cookie with a pinch of 0.25 cup granulated white sugar for that classic Betty Crocker touch.
Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The centers should be soft and chewy while the edges have that perfect crunch.
Pro Tips For Making Betty Crocker Chocolate Chip Cookie Recipe With Shortening
- Chill the Dough Hard: I used to skip this and ended up with cookies that spread like pancakes. Wrap the dough in plastic and refrigerate for at least 2 hours—or overnight if you’re not in a rush. The shortening in this recipe makes the dough extra soft, so chilling is non-negotiable for structure.
- Use Shortening Like a Pro: This recipe calls for shortening, not butter, because it delivers that classic Betty Crocker texture—crisp edges, soft centers. Measure it cold (straight from the fridge) and cut it into the butter/sugar mix in small chunks. Melted shortening ruins the game—keep it firm.
- Don’t Overmix the Flour: After adding the flour, mix just until combined. I learned this the hard way—overworking the dough with shortening in there makes cookies tough. Use a spatula to gently fold, and resist the urge to stir like you’re making pancake batter.
- Scoop Hot Dough Balls: Warm the scoop or spoon first by dipping it in hot water, then drying it. The dough with shortening sticks like glue to cold tools, and uneven balls = ugly cookies. Scoop once, then roll gently in your hands—no pressing, no flattening.
Common mistakes when making great betty crocker chocolate chip cookie recipe with shortening
Overmixing the Dough
I’ve made this mistake more times than I’d like to admit—overmixing the dough after adding the flour turns your perfect cookies into tough, dense hockey pucks. The second you see the dough turn smooth and elastic, stop mixing immediately.
You should still have visible flour streaks. Overmixing develops gluten, which is great for bread but ruins cookies. Use a stand mixer with the paddle attachment on low speed for just 30-45 seconds after adding the dry ingredients. 🧂
Skipping the Chill
This is the #1 rookie error that leads to flat, greasy cookies. The dough needs that 30-60 minute chill in the fridge to firm up the butter and shortening. Without it, the cookies spread too much in the oven, losing their shape and texture.
I once baked a whole batch without chilling—disaster. Now I always set a timer and let the dough rest. Pro tip: Chill overnight for even better flavor development.
Wrong Oven Temperature
Your oven might say 350°F, but it’s probably not accurate. Invest in an oven thermometer ($5 at any kitchen store) to verify. Too hot? Your cookies burn before the centers set.
Too cool? They stay doughy. I’ve seen 350°F ovens actually run at 325°F—that’s a game-changer. Also, avoid opening the oven door during baking, which causes temperature drops and uneven cooking.
Using Warm Ingredients
Cold butter, shortening, and eggs are non-negotiable for this recipe. Warm ingredients melt too quickly, causing excessive spreading. Keep your butter and shortening in the fridge until ready to use, and let eggs sit at room temperature for 15-20 minutes before adding.
I learned this the hard way when my first batch turned into pancakes. The dough should be cool to the touch when you shape the cookies.
Overloading the Baking Sheet
Crowding cookies on the sheet leads to uneven baking and soggy bottoms. Leave at least 3 inches between each cookie. I use a cookie scoop for consistent sizes, which also helps with spacing.
Overloaded pans create steam, which can make cookies spread unevenly. If your sheet gets crowded, bake in batches—it’s worth the extra time for perfect results every time. 🍪
Not Rotating the Pan
Most ovens have hot spots, and if you don’t rotate your pans halfway through baking, you’ll get cookies with uneven coloring and texture. Set a timer for half the baking time (about 6-7 minutes** for this recipe) and swap the pans front to back.
This ensures all cookies bake evenly. I mark my pans with a Sharpie to remember which side was front—it’s a small habit that makes a big difference.
Nutrition facts
Frequently asked questions
Why does Betty Crocker's recipe use shortening instead of butter?
Shortening creates that classic crispy-chewy texture with a slightly firmer structure. It has a higher melting point than butter, so the cookies hold their shape better while baking. The result? Perfectly golden edges and gooey centers that stay intact longer. Plus, shortening keeps cookies fresher longer when stored.
Can I make these cookies without a mixer?
Use a sturdy wooden spoon or your hands to cream the butter and shortening with sugars until light and fluffy. Work in a large bowl, mixing vigorously for about 5 minutes. The key is patience—keep at it until the mixture is pale and ribbony. For the dough, fold in flour by hand using a spatula or fork until just combined.
How do I get cookies with crispy edges and chewy centers?
Bake at 350°F for 11-13 minutes until edges are golden but centers still look soft. The residual heat will finish cooking them on the baking sheet. Chill the dough first (1 hour minimum) and use a cookie scoop for even size. Sprinkle with sugar before baking for extra crispiness.
Can I add nuts or other mix-ins?
Yes! Try 1 cup chopped walnuts or pecans (toasted for 3-5 minutes) or ½ cup white chocolate chips. Fold them in after adding the chocolate chips. For extra flavor, add ½ tsp cinnamon or ¼ tsp sea salt to the dough. Just don't exceed 3 cups total mix-ins or the texture may change.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for 5-7 days. For longer storage, freeze dough balls (up to 3 months) or baked cookies (up to 2 months). Reheat baked cookies in a 300°F oven for 3-5 minutes to restore that warm-from-the-oven texture.