Big Thick Chocolate Chip Cookies

"I like my cookies thick and chewy rather than thin and crispy. If you do too, then here's the recipe you should try."
Big Thick Chocolate Chip Cookies created by Chris from Kansas
Ready In:
20 cookies




  • Preheat oven to 350°F.
  • Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
  • Add sugars and beat until well blended.
  • Add egg, egg white and vanilla and beat until smooth.
  • Mix together flour, baking powder and salt and stir into butter mixture.
  • Fold in chocolate chips.
  • For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
  • Bake 14 minutes or until tops are well browned.
  • Slide parchment paper onto wire racks to cool.
  • Repeat with remaining dough and fresh sheets of parchment paper.

Join The Conversation

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  1. audreyburkett.12
    I changed it up a little bit and used coconut oil instead of Canola. I also changed the sugar a bit and used 1/2 granulated sugar, 1/2 dark brown sugar, and 1/2 cup light brown sugar. Turned out great!
  2. pommom.jacd
    Although these cookies did come out thicker, they were not chewy. They also did not have the usual chocolate chip cookie flavor. My family did not like their taste at all. Will not try again.
  3. StacyMD187373
    Oh my! I had to hide 3/4 of these in the freezer so we wouldn't eat the whole batch in 2 days! These are delicious straight from the oven...I'll have to get back with you about coming out of the freezer. Very soft, chewy cookie. I did have to add some pecans in the mix. Tasty!
  4. Home Cooking
    Excellent! When I was 13 Mom let me take a summer school cooking class and we used all Crisco to make cookies, but I used butter flavored Crisco for these cookies. I also used light brown sugar, and no parchment paper. They're soooo good! Thank you for your great recipe, and bringing back the memory of my summer school cooking class.
  5. Pardeemom
    Great cookie! I halved the recipe, therefore I used 1 whole egg and added 1 oz. pecan bits. I used Ghirardelli Milk Chocolate Chips and the result was as you said, thick and chewy with a nice crunchy outside. I did have to cook mine for 20 minutes before they became golden. Overall a good chocolate chip cookie recipe.


<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
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