Big Batch Chocolate Chip Cookies (No Butter!): A Perfect Treat for Any Occasion
Chocolate chip cookies are a timeless favorite, but what if you’re out of butter or looking for a different twist? These big batch chocolate chip cookies swap out butter for Crisco, resulting in a cookie that’s soft, chewy, and perfect for sharing. Whether you’re baking for a crowd or just want to stock up on homemade treats, this recipe delivers delicious results every time.
Why Use Crisco Instead of Butter?
Crisco, or vegetable shortening, has been a baking staple for generations. Unlike butter, it creates a cookie that stays soft for longer while giving it a slightly crisp edge. It also helps maintain a consistent texture, making it a great choice for large batches. Plus, since it’s dairy-free, it’s an excellent option for those avoiding dairy products.
The Benefits of a Big Batch Recipe
Making a big batch of chocolate chip cookies means you’ll always have enough to share. Whether you’re baking for a party, a bake sale, or just filling the cookie jar for your family, having plenty of cookies on hand is never a bad thing. These cookies store well and can even be frozen for later enjoyment.
Perfect for Any Occasion
Soft, chewy, and packed with chocolate chips, these cookies are ideal for every situation. Pair them with a glass of milk, take them to a gathering, or simply enjoy them as a sweet treat any time of day. The Crisco ensures they stay fresh and delicious for days, making them a go-to recipe for busy bakers.
So, if you’re looking for a chocolate chip cookie recipe that’s easy, delicious, and perfect for big batches, give these no-butter cookies a try. You might just find a new favorite way to bake this classic treat!
Big Batch Butter Less Chocolate Chip Cookies
Makes 50 cookies
Ingredients
2 cups of shortening
4 room temperature eggs
2 cups of dark brown sugar, packed
1 cup granulated sugar
3 teaspoons of pure vanilla extract
5 ½ cups of flour
1 teaspoon of salt
2 teaspoons of baking soda
3 ½ cups of chocolate chips
Directions:
Preheat your oven to 350 degrees.
Line several cookie sheets with parchment paper.
In the bowl of your stand mixer, combine the shortening and both white and brown sugar.
Mix on medium speed for one minute.
Add the eggs and vanilla to the mixing bowl, mix on medium speed until well combined.
Remove the bowl from the stand.
Add the flour, baking soda and salt and mix by hand until all ingredients are blended.
Add the chocolate chips and stir by hand.
Scoop out dough with a 2 tablespoon cookie scoop, or you can do this by hand if needed.
Place the cookies about 3” apart on a cookie sheet.
Bake for 8-10 minutes or until the edges are light golden brown and the tops look just a little shiny.
Allow the cookies to cool on the cookie sheet for 5 minutes before moving them to a cooling rack.
Store at room temperature for 4 days or in the freezer for 4 months.
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