Betty Crocker Chocolate Chip Cookie Recipe with Shortening: Classic Crispy Edges and Melty Centers

Betty Crocker’s chocolate chip cookie recipe with shortening delivers the crispy edges and melty centers that define a classic. The secret lies in the shortening—it creates tender, cake-like cookies with that signature texture, while cornstarch ensures a perfect golden crust.

I’ve baked these dozens of times, and they never disappoint, especially when chilled before baking.

This recipe balances simplicity with professional results. You’ll mix 5 core ingredients, roll the dough into perfect balls, and bake at 350°F for 10-12 minutes—no fancy techniques required.

The shortening keeps them soft, while the cornstarch adds that satisfying crunch. It’s the kind of cookie that tastes like nostalgia, but with a foolproof method.

What you’ll end up with is a batch of cookies that’s crisp around the edges, tender in the middle, and studded with pools of melted chocolate. The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect balance of sweetness and texture.

These are the cookies you’ll want to serve at gatherings or save for yourself.

Optional variations include adding walnuts for crunch or swapping in white chocolate for a sweeter twist. The dough can be chilled for up to 48 hours, making it perfect for meal prep. Here’s how to make them—just like Betty Crocker intended.

Ingredients for betty crocker chocolate chip cookie recipe with shortening

Five core ingredients plus chocolate chips—this is the secret to Betty Crocker’s legendary texture.

The shortening is non-negotiable here—it’s what creates that signature tender, cake-like texture. Crisco or similar brands work best, and it needs to be cold when you mix it in. For the sugars, light brown for the granulated and dark brown packed for depth—this is where the caramel notes come from. The flour should be sifted and spooned lightly into the measuring cup to avoid packing. I always grab King Arthur flour for the best results, but any good all-purpose will do. The cornstarch might seem like a small amount, but it’s what gives those cookies that perfect golden crust—don’t skip it!

No vanilla extract? Almond extract at half the amount works in a pinch, but trust me on the real thing—Nielsen-Massey or McCormick are my go-tos. Chocolate chips can be swapped for white chocolate or chopped bars if you’re feeling adventurous, but semi-sweet is classic. The eggs should be room temperature—cold eggs can cause the dough to spread too much. If you’re worried about overmixing, use a hand mixer on low speed just until combined. And yes, Enjoy Life chocolate chips are worth the splurge if you’ve got allergies in the house—they’re just as good!

This dough is best when chilled for at least 2 hours, but it keeps for up to 48 hours in the fridge—perfect for meal prep. Once baked, store in an airtight container for 5 days or freeze for 3 months. The cookies will actually improve overnight as the edges crisp up. For extra crispiness, bake them straight from the fridge—just add a minute to the bake time. And if you’re feeling fancy, add flaky sea salt on top right after baking while they’re still warm. Trust me, it’s a game-changer!

Step-by-step instructions for Betty Crocker chocolate chip cookies with shortening

Here's the classic method—crispy edges, melty centers, and that perfect chewy texture every time.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter, 0.75 cup granulated sugar, and 0.75 cup packed brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy—the mixture should nearly triple in volume and leave faint streaks on the bowl. This step is critical for aerating the dough, which creates those signature crackly tops.

Next, add the 0.5 cup shortening and continue mixing for another 1-2 minutes until fully incorporated. The shortening adds stability to the dough, preventing excessive spreading while keeping the cookies tender. I like to scrape down the sides of the bowl with a silicone spatula every 30 seconds to ensure even mixing—this prevents pockets of unmixed ingredients that can result in dense cookies.

Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. This gradual incorporation prevents the eggs from curdling, which can happen if you add them all at once. After the eggs are fully combined, add the 2 teaspoons pure vanilla extract and mix for another 10 seconds—just until the vanilla is evenly distributed.

The mixture will look slightly curdled at first, but don’t worry. Once you add the dry ingredients, everything will come together smoothly. If you're working in a warm kitchen, you might notice the butter starts to soften—this is normal, and the dough will firm up once the dry ingredients are added.

In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. The cornstarch is key here—it adds a subtle crispness to the edges while keeping the centers soft. Sift the flour mixture directly into the wet ingredients to avoid clumps, then mix on low speed for 30-45 seconds until just combined.

Overmixing develops gluten, which can make the cookies tough. You’ll know it’s ready when a few streaks of flour remain—this ensures the perfect texture. Remove the bowl from the mixer and fold in the 2 cups semi-sweet chocolate chips by hand using a silicone spatula. Make sure they’re evenly distributed throughout the dough for that classic chocolate chip experience in every bite.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for even better flavor. Chilling the dough is non-negotiable—it allows the flour to hydrate fully, which prevents excessive spreading in the oven. The cold dough also holds its shape better, giving you those thick, chewy cookies with crispy edges.

Pro tip: If you’re short on time, you can freeze the dough in a log for up to 3 months. Just slice and bake straight from frozen, adding an extra 1-2 minutes to the baking time. The shortening in this recipe makes the dough especially stable for freezing, so it won’t lose its structure.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon portions (about 1.5 inches in diameter) and place them 3 inches apart on the prepared sheets. The spacing ensures even baking and prevents the cookies from spreading into each other.

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. This resting period allows the cookies to set slightly, making them easier to handle without falling apart.

Pro cooking tips for this dish

Shortening Secrets

The ½ cup shortening in this recipe is what makes these cookies legendary. Unlike butter, shortening has a higher melting point, which creates that signature tender, cake-like texture while preventing excessive spreading. I always use Crisco because it’s stable at room temperature and blends smoothly with the butter.

For extra crispness, chill the dough before baking—this helps the shortening firm up, giving you those perfect crackly edges. 💫

Mixing Mastery

Cream the butter, sugars, and shortening together for 3-4 minutes until light and fluffy. This step aerates the dough, creating those signature crackly tops. I recommend using a stand mixer with the paddle attachment and scraping down the sides every 30 seconds to ensure even mixing.

Overmixing develops gluten, which can make the cookies tough, so stop as soon as the dry ingredients are incorporated and a few streaks of flour remain. 🔥

Chilling is Non-Negotiable

Refrigerating the dough for at least 1 hour (or up to 48 hours) is the secret to perfect cookies. The cold dough holds its shape better, preventing excessive spreading in the oven.

It also allows the flour to hydrate fully, which enhances the texture. For extra flavor, I like to chill the dough overnight—it makes a noticeable difference in the final result. ❄️

Baking Like a Pro

Preheat your oven to 350°F and bake the cookies 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. This resting period allows the cookies to set slightly, making them easier to handle without falling apart. 💡

Equipment Essentials

You don’t need fancy tools, but a few basics make all the difference. A stand mixer with a paddle attachment is ideal for creaming the butter and sugars, but a hand mixer works in a pinch.

Use a 2-tablespoon cookie scoop for even portions, and always line your baking sheets with parchment paper for easy cleanup. A silicone spatula helps with scraping down the sides of the bowl during mixing, ensuring no pockets of unmixed ingredients remain. 🧑‍🍳

Texture Troubleshooting

If your cookies spread too much, your dough was likely too warm. Chill it for an extra 30 minutes before baking. For extra crisp edges, add ½ teaspoon cornstarch to the dry ingredients. If the centers stay doughy, bake them for an additional 1-2 minutes.

And if you’re worried about overmixing, mix the dry ingredients into the wet ones by hand using a silicone spatula—just until combined. 💪

Frequently asked questions