More Than Just a Chocolate Chip Cookie

Jessica Martin


After trying countless chocolate chip cookie recipes this is my own personal concoction. Never again will I try chocolate chip cookie recipes with instant pudding (WHAT!!!), or all butter. I use regular shortening in this recipe, personally I don't like "butter flavored" products.

I line my cookie sheets with parchment paper to keep the pans from browning over time. However, a regular ungreased cookie sheet works just as well.

The base of this recipe is amazing as a multi-purpose cookie. I have varied the add-ins countless times. Some with great success, some, not so much.

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★★★★★ 1 vote
45 Min
10 Min


2 1/2 c
all purpose flour
1 tsp
baking soda
1 tsp
1/2 c
1/2 c
butter, softened
1/2 c
1 1/2 c
brown sugar, firmly packed
1 tsp
pure vanilla extract
1 Tbsp
2 large
1 c
semi-sweet chocolate chips
1 c
milk chocolate chips
1 c
walnut pieces
1 c
coconut, shredded, packed


Step 1 Direction Photo

1Combine flour, baking soda and salt in small mixing bowl and put aside.
In large mixing bowl cream shortening, butter, sugars, vanilla and milk. Add eggs one at a time.

Step 2 Direction Photo

2Slowly add flour mixture being careful not to over mix. Do not scrape bowl. Add chocolate, nuts and shredded coconut. Now, scrape sides while folding in last ingredients. Still being careful not to over mix. Refrigerate dough for at least 30 minutes.

Step 3 Direction Photo

3Pre-heat oven to *375 F (*190 C)
Drop by rounded teaspoon onto parchment lined cookie sheets. Bake for 10-12 minutes. Let cookies cool for 5 minutes on cookie sheet before transferring onto baking rack. This recipe will yield roughly 40 cookies, with 2 being a traditional serving.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American