2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup butter-flavored Crisco
1 cup light brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
4 one-ounce squares dark chocolate, chopped
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat butter, Crisco, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, stirring well after each addition. Mix in vanilla.
Gradually add flour mixture to the creamed mixture, stirring well.
Mix in all chips, chunks, and pecans.
Drop by tablespoon or 2-teaspoon cookie scooper onto an ungreased baking sheet and bake for 10-12 minutes.
If you want the original recipe, look here: http://mistyyoon.com/2010/10/12/mega-chocolate-cookies/. NOTE: In the original, the amount of salt and directions for adding the flour mixture to the creamed mixture have been accidentally left out - but this modified recipe works very well.
Enjoy!
I'll add the recipes for Black and Whites and the Mega Chocolate Chip Cookie either sometime this week or next week. In the meantime, read those Hannah Swensen Mysteries!
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