The Unexpected Secret: Mayonnaise Chocolate Chip Cookies for Ultimate Chewy Perfection

Prepare to have your perception of chocolate chip cookies transformed! While the idea of adding mayonnaise to a dessert might initially raise an eyebrow, these Mayonnaise Chocolate Chip Cookies are a delightful testament to unexpected culinary brilliance. This unique recipe, which I stumbled upon years ago on the Crisco website, promises a truly unforgettable baking experience. Despite their unconventional ingredient list, which includes both mayonnaise and cake flour, these cookies deliver an incredibly chewy texture complemented by perfectly crispy, golden-brown edges. They quickly earned a top spot in my recipe collection, proving that sometimes, the strangest combinations yield the most delicious results.

A batch of freshly baked Mayonnaise Chocolate Chip Cookies, golden and inviting.

A Recipe Rediscovered: The Crisco Legacy

Unfortunately, this gem of a recipe is no longer readily available on Crisco’s official website. However, after some dedicated digital digging, I managed to unearth this vintage treasure from the depths of the internet archives. I’ve meticulously typed and adapted it below, ensuring that this delightful and slightly peculiar cookie recipe can continue to be enjoyed by new generations of bakers. Before you dive into the instructions, I’d like to share some valuable notes and observations from my initial attempts at perfecting these cookies. These insights will help you achieve the best possible results and avoid any potential pitfalls.

Baker’s Insights and Pre-Baking Tips:

Shortening Choice: My first attempt involved butter-flavored Crisco, and while it wasn’t bad, I found the artificial butter flavor a bit overwhelming. For subsequent batches, I recommend using regular Crisco shortening. If you desire a butter note, consider adding a high-quality artificial butter flavoring (like the Happy Home brand, as per my old notes) for a more controlled and pleasant taste. This allows the unique qualities of the mayonnaise to shine without competing flavors.
Mayonnaise Matters: I achieved excellent results using regular full-fat mayonnaise. However, don’t shy away from trying low-fat mayonnaise! In my experience, it works perfectly fine and might even contribute to a slightly lighter texture without sacrificing the essential moisture and tenderness that mayonnaise brings to the dough. The key is the emulsion, not necessarily the fat content being exclusively high.
Optimal Baking Temperature: While the original recipe might suggest a different temperature, I discovered that baking these cookies at 350°F (175°C) yielded superior results compared to 375°F (190°C). A slightly lower temperature for a slightly longer duration helps the cookies bake more evenly, ensuring that desired chewy interior without over-browning the edges too quickly. Keep a close eye on them, as oven temperatures can vary.
Customizing Your Mix-Ins: The original recipe called for milk chocolate and cashews, which sounds like a fantastic combination that I wholeheartedly plan to try next time. For this adaptation, I opted for classic chocolate chips, which were undeniably delicious. Feel free to experiment with your favorite chocolate varieties (dark, semi-sweet, white) or other nuts like pecans or walnuts. The beauty of this base recipe is its versatility.
Community Wisdom: Always remember to check the comments section! Fellow bakers often share their experiences and modifications. For instance, Linda’s notes in the original blog comments were incredibly helpful when I was developing this adaptation. Community feedback can be a goldmine for perfecting any recipe.

The Mayonnaise Chocolate Chip Cookie Recipe

Mayonnaise Chocolate Chip Cookies

A strange old recipe from Crisco, delivering uniquely chewy and delicious chocolate chip cookies.

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Prep Time
10 mins

Cook Time
11 mins

Total Time
21 mins

Course
Dessert

Cuisine
American

Servings
36 Cookies

Ingredients

1 cup Crisco butter flavored shortening (or regular Crisco)
¾ cup firmly packed light brown sugar
¾ cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
½ cup regular or low fat mayonnaise
2 ½ cups cake flour
½ teaspoon salt
½ teaspoon baking soda
2 cups milk chocolate chips
¾ cup cashew pieces, lightly salted (optional, or use your favorite nuts)

Instructions

Prepare Oven: Preheat your oven to 375°F (190°C). For best results, use parchment-lined baking sheets.
Cream Fats and Sugars: In a large mixing bowl, combine the shortening, both brown and granulated sugars, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and well blended. This step is crucial for incorporating air, contributing to the cookie’s texture.
Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the mayonnaise and continue to beat until the mixture is smooth and fully emulsified. The mayonnaise replaces both the fat and liquid components that would typically come from butter and milk, adding unique qualities.
Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, salt, and baking soda. Cake flour, with its lower protein content, is key to achieving that tender, chewy texture characteristic of these cookies.
Form Dough: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or stir by hand until just combined and a soft dough forms. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tougher cookies.
Add Mix-Ins: Gently fold in the chocolate chips and cashew pieces (if using) until evenly distributed throughout the dough.
Shape and Prepare for Baking: For each cookie, use about 2 tablespoons of dough. You can either shape them into small mounds directly on your parchment-lined baking sheets or, if you prefer to chill the dough, place them on plastic wrap-lined dinner plates and refrigerate for at least 30 minutes. Chilling the dough helps prevent spreading and deepens the flavor.
Bake: Bake the cookies in the preheated oven. If baking at 375°F (190°C), bake for 10-12 minutes. Alternatively, and highly recommended for a chewier cookie, bake at 350°F (175°C) for a slightly longer duration, typically 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft.
Cool: Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.

Notes for Success

For an extra boost of flavor, consider toasting your cashew pieces lightly before adding them to the dough. This enhances their nutty aroma. If you’re a fan of sea salt, a tiny sprinkle on top of each cookie right after they come out of the oven can elevate the flavors beautifully.

Keyword
Chocolate Chip Cookies, Mayonnaise Cookies

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The Science Behind the Mayonnaise Magic

So, what exactly does mayonnaise do in a cookie recipe, and why does it work so well? Mayonnaise is essentially an emulsion of oil, egg yolk, and vinegar (or lemon juice). This combination brings several beneficial properties to your cookie dough:

Fat Content: Mayonnaise is primarily oil, which contributes significant moisture and tenderness to the cookies. Oil-based cookies tend to be chewier and softer than butter-based cookies because oil remains liquid at room temperature, keeping the crumb moist.
Egg Yolk: The egg yolks in mayonnaise act as an emulsifier and provide richness. They contribute to the structure and binding of the dough, ensuring a consistent texture.
Acidity (Vinegar/Lemon Juice): The small amount of acid in mayonnaise reacts with baking soda, promoting leavening and creating a tender crumb. This acid also helps to tenderize the gluten in the flour, preventing the cookies from becoming tough.
Emulsification: The stable emulsion of oil and water in mayonnaise helps to distribute fat evenly throughout the dough, leading to a consistently moist and chewy result. This even distribution prevents dryness and ensures a delightful mouthfeel.

Far from adding a savory or tangy flavor, the mayonnaise discreetly enhances the texture, making these cookies remarkably moist, tender, and perfectly chewy without any eggy or vinegary aftertaste.

Perfecting Your Mayonnaise Chocolate Chip Cookies: Advanced Tips

To take your Mayonnaise Chocolate Chip Cookies from good to extraordinary, consider these additional tips:

Ingredient Temperature: Ensure your eggs and mayonnaise are at room temperature. This allows them to emulsify more effectively with the shortening and sugars, creating a smoother, more uniform dough.
Do Not Overmix: As mentioned in the instructions, overmixing after adding the flour can lead to tough cookies. Mix just until the ingredients are combined. A few streaks of flour are better than an overmixed, dense dough.
Chilling the Dough: If time permits, chilling the dough for at least 30 minutes (or even overnight) can significantly improve the cookies. Chilled dough spreads less, resulting in thicker, chewier cookies, and allows the flavors to meld and deepen.
Evenly Sized Cookies: For consistent baking and appearance, use a cookie scoop or measure out your dough portions evenly.
Storage: Store baked cookies in an airtight container at room temperature for up to 3-5 days. They tend to stay soft and chewy for a surprisingly long time thanks to the mayonnaise.
Freezing Options: You can freeze the unbaked cookie dough for up to 3 months. Simply scoop dough balls onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months; thaw at room temperature.

Frequently Asked Questions About Mayonnaise Chocolate Chip Cookies

Q: Will my cookies taste like mayonnaise?: A: Absolutely not! The flavor of mayonnaise completely dissipates during baking. Its role is purely textural, contributing to moisture and chewiness, without imparting any savory taste to the finished cookie. Most people would never guess the secret ingredient.
Q: Can I use butter instead of Crisco shortening?: A: While butter can be used as a fat in cookies, it will result in a different texture. Butter contains water, while shortening is 100% fat, making a significant difference in how the cookies spread and crisp. The original recipe specifically calls for shortening (Crisco) to achieve its signature chewy-crispy profile, so for authentic results, sticking to shortening is recommended.
Q: What other mix-ins can I add?: A: These cookies are incredibly versatile! Beyond chocolate chips and cashews, you could try white chocolate chips, butterscotch chips, toasted pecans, walnuts, dried cranberries, or even a sprinkle of shredded coconut. Just ensure any additions don’t exceed the total volume too much to maintain dough integrity.
Q: How can I tell if my cookies are done?: A: Look for golden-brown edges. The centers might still appear slightly soft or underdone, but they will firm up as they cool. Overbaking will lead to a drier, more crumbly cookie, losing that desired chewiness.
Q: Is cake flour essential?: A: Cake flour contributes significantly to the tender texture. If you don’t have it, you can make a substitute: for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift this mixture thoroughly before using. However, using actual cake flour will yield the best results for chewiness and tenderness.

Embrace the Unexpected and Bake Today!

These Mayonnaise Chocolate Chip Cookies are more than just a recipe; they’re an experience in challenging culinary norms and discovering new favorites. They offer a delightful chewiness, perfectly browned edges, and a rich flavor that will make them a staple in your baking repertoire. So, set aside any skepticism, gather your ingredients, and prepare to be amazed. Whether you’re baking for family, friends, or just treating yourself, these cookies are guaranteed to impress with their unique charm and irresistible taste. Happy baking!