More Than Just a Chocolate Chip Cookie

Jessica Martin

By
@martin0375

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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Comments:

Serves:

20

Prep:

45 Min

Cook:

10 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Combine 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.
2
Slowly 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.
3
Pre-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