Begin your Crisco chocolate chip cookie recipe adventure by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone mat to ensure a non-stick surface for your cookies.

In a medium mixing bowl, combine the flour, baking soda, and salt. This mixture will form the dry base of your cookies, ensuring they have the perfect texture.

In a larger bowl, beat together the Crisco, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This step is crucial for getting the right consistency in your cookies.

Beat in the eggs, one at a time, to the Crisco and sugar mixture. Before adding the next egg, ensure that the previous one has been fully incorporated. This adds moisture and binds the ingredients together.

Gradually blend the dry ingredients into the wet mixture. Stir until just combined to avoid overmixing, which can lead to tough cookies.

Stir in the chocolate chips by hand, ensuring they’re evenly distributed throughout the dough. This step is what turns a good cookie into a great Crisco chocolate chip cookie.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie for them to expand. Bake for 8 to 10 minutes, or until the edges start to turn a little brown.

Take the cookies out of the oven and let them cool for two minutes on the baking sheets. Then, move them to a wire rack to cool completely.