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Chocolate Chip Cookies (Milk Chocolate With Pecans)

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“My own version of chocolate chip cookies. I like to make them small, about 1/2 the size you usually do- then they're bite size and unique. The milk chocolate along with dark brown sugar are a yummy variation on traditional chocolate chip cookies.”
READY IN:
50mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a bowl beat shortening and butter on medium to high speed for 30 seconds.
  3. Add brown sugar, granulated sugar, baking soda and salt; beat until combined.
  4. Beat in egg or eggs and vanilla until combined.
  5. Beat in as much of the flour as you can with a mixer.
  6. With a wooden spoon, stir in remaining flour then chocolate pieces and nuts.
  7. Drop dough by rounded teaspoons 2-inches apart on an ungreased cookie sheet. (I make these small, about the size of half a normal cookie blob. They also work regular size).
  8. Bake Basic cookies 7-8 minutes, or until edges are just turning brown
  9. Cool on wire rack.

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