Recipe by: Beth Sigworth (website)
“Chocolate Chip lovers beware! These irresistible cookies are my own recipe, and they are nice and thick, soft and chewy, and absolutely hard to resist!”
| Servings | Prep Time | Cook Time | Ready In |
| 72 | 15m | 12m | 30m |
| Servings | Prep Time |
| 72 | 15m |
| Cook Time | Ready In |
| 12m | 30m |
Servings:
Units:
Ingredients
- 2/3 cup butter flavored shortening
- 2/3 cup butter softened
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans optional
- 2 cups semisweet chocolate chips
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Ingredients
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Servings: Units: |
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
- Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!
