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These chocolate chip cookies without butter are everyone’s favorite cookies. They’re soft and chewy and, best of all, they stay chewy for days!
We’re using Crisco instead, which gives them an irresistibly crispy outside and an insanely soft inside.
And they are packed to the gills with chocolate chips. Like, chocolate chip overload. In a good way.
Baking with Crisco vs. Butter
Crisco, a popular brand of vegetable shortening, is vegetable oil that has gone through the process of hydrogenation. When vegetable oil becomes hydrogenated, it becomes a solid and its consistency resembles that of butter.
Shortening can typically be used in place of butter in equal measurements.
We tested two versions of this chocolate chip cookie recipe – one made with Crisco and one made with butter. We all agreed that the Crisco version was the best recipe.
Why using Crisco yields the perfect cookie:
1. The batch we baked with Crisco actually tasted more “buttery”, i.e. light and crispy edges, than the version that had actual butter.
2. Cookies baked with Crisco will stay softer and chewier for longer than cookies baked with butter.
3. A cookie made with Crisco will hold its shape better during baking than a cookie made with butter, so it will spread less.
4. You don’t have to chill the dough before baking, so there’s less time between you and your cookie enjoyment.
Ingredients
- all-purpose flour
- dark brown sugar
- Crisco vegetable shortening
- semisweet chocolate chips
- eggs
- milk
- vanilla extract
- baking soda
- salt
How to Make Chewy Chocolate Chip Cookies without Butter
What to do Before the Oven
Grab a stand mixer or a handheld electric mixer. Start by beating the shortening and the sugar together until they’re fluffy. Then beat in the egg, milk and vanilla.
Combine your dry ingredients (flour, baking soda and salt) in a separate bowl, and then slowly beat them into the wet ingredients.
The chocolate chips go in last.
Now, you can immediately drop the batter onto prepared baking sheets. No need to chill the dough.
What to do After the Oven
Now, here is my absolute best tip for drop cookies that you should never skip! Here it is:
When you pull the cookie sheet from the oven, hold it over the counter top about 2 inches and drop it. You’ll notice the cookies “deflate” a little.
Then, let the cookies cool on the baking tray. Don’t transfer them to a wire rack.
Do this tip and I swear, you’ll have the best chocolate chip cookies of your life!
Can you make these Cookies dairy free?
Yes! And easily!
By using Crisco instead of butter in this recipe, the cookies will be almost dairy free.
All that’s left is to swap almond milk or coconut milk in for regular milk, and you’ll have completely dairy free cookies.
Most semisweet chocolate chips on the market are already dairy free, but always be sure to check the labels.
Can you make these Cookies gluten free?
You sure can! By replacing the all-purpose flour in this recipe with a gluten-free flour blend, you can have the ultimate gluten free chocolate chip cookies.
Find a flour blend that you can use in a 1-to-1 ratio as regular flour. My favorite is Cup4Cup.
Should you use light brown sugar or dark brown sugar in cookie recipes?
The difference between light and dark brown sugar is in the amount of molasses in them. Dark brown sugar contains almost twice the amount of molasses as light brown sugar.
Molasses is a key component to chewy cookies. The more molasses, the softer and chewier the cookies will be.
So for these no butter chocolate chip cookies, I like the dark brown sugar for the most chewy texture.
Variations
- Oatmeal Chocolate Chip Cookies: Add rolled oats to the batter for a chewier texture and a hearty flavor. The oats are a delicious complement to the chocolate chips in this easy recipe.
- Go Nuts: Toss in your favorite nuts, like chopped walnuts or pecans, to add a crunchy element. The nuts bring an extra layer of flavor and a satisfying crunch to each bite.
- Change up the Chocolate: Try using dark chocolate or milk chocolate chips instead of semisweet chocolate chips for a little bit of variety.
- Get Zesty: Grate some orange zest into the dough to infuse a citrusy aroma. The citrus notes complement the richness of the chocolate, creating a sophisticated flavor profile.
Substitutions
- Flour Alternatives: Experiment with alternative flours like whole wheat flour, almond flour, or oat flour for a healthier twist. Each flour imparts a unique taste and texture to the cookies.
- Sweeteners: Swap sugar for alternatives like honey, maple syrup or coconut sugar. These natural sweeteners bring their distinct flavors and can add depth to the overall taste.
- Dairy-Free Chocolate Chips: Opt for dairy-free or vegan chocolate chips to make the recipe suitable for those with dietary restrictions. There are plenty of high-quality options available, ensuring that everyone can enjoy these butterless delights.
Storage Instructions
1. Storing Cookies: Store these delicious chocolate chip cookies in an airtight container at room temperature. You’ll be able to enjoy them for up to a week!
If you want to freeze them, place them into a freezer-safe bag and squeeze the air out. The next time you want to enjoy them, allow them to thaw at room temperature.
2. Storing Cookie Dough: Use a small cookie scoop to portion out the dough and place them onto a baking sheet. Place them into the freezer for 30 minutes. Then, transfer the cookie dough balls to a freezer-safe storage bag and freeze for months.
When you make these homemade chocolate chip cookies without butter, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more delicious cookie recipes, try these:
- Waffle Cookies with Buttercream Frosting
- Snickerdoodle Cookies (Crumbl Copycat)
- Raspberry Rugelach Cookies
For more chocolatey recipes, try these:
Chewy Chocolate Chip Cookies (No Butter Recipe)
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/4 cups dark brown sugar firmly packed
- 3/4 cup vegetable shortening
- 1 egg
- 2 Tbsp. milk
- 1 Tbsp. vanilla extract
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Beat together the vegetable shortening and sugar until fluffy. Add the milk, vanilla and egg, in that order, and continue to mix until well combined.
- In a large bowl, whisk together the flour, salt and baking soda. With the mixer on low speed, add the flour mixture into the wet ingredients until combined. Fold in the chocolate chips.
- Drop batter in rounded tablespoons (using a small cookie scoop or a regular spoon) onto the baking sheet. Bake for 10-12 minutes until light golden in color.
- Remember that the cookies will continue to bake on the baking sheet for a few minutes after you remove them from the oven. They'll turn a golden brown color as they cool. For best results, allow cookies to cool completely on the cookie sheet.
Could the milk be omitted or replaced with a non-dairy milk? This would be the first dairy-free chocolate chip cookie I’ve found if so!
Yes! Easily!
Love these!!! These are a staple to have in our house!
Hi Sonya,
They’re a favorite around here too! Thank you so much for your feedback 🙂