Big Chocolate Chip Cookies
photo by Pam-I-Am
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
18 cookies
ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter
- 1⁄4 cup Butter Flavor Crisco
- 1 cup packed brown sugar
- 1⁄2 cup white sugar
- 1 tablespoon vanilla
- 1 egg
- 1 egg yolk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
directions
- Preheat oven to 325°F; grease cookie sheets or line with parchment paper.
- Sift together flour, baking soda and salt; set aside.
- In bowl of mixer, cream together butter, Crisco, brown sugar and white sugar until well blended.
- Add vanilla, egg and egg yolk, and mix until light and creamy.
- Add the flour mixture until just blended.
- With a wooden spoon mix in chocolate chips and walnuts.
- Drop dough by the 1/4 cup, about 3 inches apart.
- Bake 15-17 minutes or until the edges are lightly browned.
- Cool a few minutes on cookie sheet before transferring to wire rack to cool completely.
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Reviews
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I made these cookies as a treat for my daughter and I have to say that this recipe came out better than any chocolate cookie recipe I have ever tried. The cookies were just the right consistency of chewy and crispy. They were just like bakery cookies! The only thing I might change next time is the amount of vanilla. The taste of vanilla seemed a little too much for me. I like the idea of adding a little almond extract and I'll try that next time. Thanks for a great recipe!!!
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Oh me Oh My!!! Let first start off my saying T.H.A.N.K. Y.O.U. I am so not a baker. I can make frozen cookies to safe my life. But I trying to tach myself how to cook better and baker. SO making homemade cookies. Is a big step up for me. Your instructions are sooooooo easy, I love the ingredients. I didnt use nuts cause I was making em for my hunee and he just likes original choco cookies. But they look amazing i used vegetable shorten cause that's what i had on hand. but follow everything else to the T. YUMMMY. THANKS again
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These truly are excellent cookies! This recipe is very similar to another one here at 'zaar, except this one uses Crisco. The Crsico makes the cookie just a bit crisper rather than chewy. Sometimes my family wants crispy and sometimes they want chewy, so now I can keep them all happy! I added 1/2 tsp. almond extract for extra flavor. Perfect! Thanks for sharing!
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These came out fantastic!! I used about 2 loaded tablespoons per 'big' cookie. They spread out so nice - about 3" across. If someone wants an even bigger cookie, just add a tablespoon more per cookie. I will definitely be using this recipe again. One thing to note - in the middle of making these, I discovered I only have about 1/2 cup of brown sugar left so with that and the 1/2 cup of white sugar - these were plenty sweet for me. Pam
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RECIPE SUBMITTED BY
Luv4food
Canada
I am a teacher who enjoys baking. I love this site and refer to it all the time.