Fantabulous Chocolate Chip Cookies!!!

Photo courtesy of Midwest Living

As promised, here’s the cookie recipe I mentioned earlier in the week.  I have a nekkid cake awaiting me, so I can’t tarry long ….and I have no pics to go with but then you’ve seen chocolate chip cookies before right? 

I’ve been making chocolate chip cookies, just like you, for years and always used the tried and true Toll House recipe that’s on the back of those wonderful semi-sweet chips.  Through the years, I adjusted them some…my mother in law taught me to use more flour in any cookie recipe and more vanilla (the real stuff) and maybe just a tad more salt.

Now, I make them like the recipe says to.  Which is kinda unique in its own right.  I’m forever fiddling around with recipes.  Not this one.  Ready?  Here we goooo…..

Chunky Pecan Chocolate Chip Cookies

Midwestern Living April 2010


2 cups of all purpose flour

1 1/2 cups cake flour

1 1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 cups shortening (ok I lied. I did sort of change this…I used butter flavored shortening.)

1 1/4 cup packed brown sugar

1 cup sugar

4 eggs

1 Tablespoon vanilla

4 cups semi=sweet chocolate chips (if you want to up the WOW! factor, use the chunky chips or cut up a semi-sweet bar)

3 cups chopped pecans (not finely chopped, more like “barely” chopped. And for Pete’s Sake, don’t get your pecans from Sam’s.  They’re just nasty.  Get fresh ones.  A good source is Millican Pecan Co. in San Saba Texas.  Walnuts could be used.  I guess?  Not sure why tho.  Pecans are the best!

Cream the shortening and sugars together till fluffy!  Add the eggs and vanilla and mix well.  Pour the dry ingredients in slowly and mix until combined.  Stir in the pecans and chocolate by hand as this is a pretty stiff recipe.  If you want soft, fat cookies, add a bit more flour.  A thinner cookie recipe will spread out during the baking process and will be crunchier.  Whatever floats your boat.

Bake in a 375° preheated oven for 9-11 mins.  Cool on racks and if, by that time, you have any cookies left to bag up, go for it. Not only are they wonderful just out of the oven, but the dough is unbelievable and I firmly believe that G-d gave us cookie dough to be eaten, raw eggs or not.

I usually double cookie recipes but don’t on this one as it’s a full load for my 6 qt. Kitchen Aid mixer.  The 7 qt. might hold a double recipe, but I won’t promise that it’ll work.

Also, I use a small ice cream scoop to make my cookies.  I have a smaller scoop for cookies but they’re just not big enough and the big ice cream scoop is too big.  I guess we could call the one I use the Just Right Scoop aka Mama Bear scoop!

Now…it’s your turn.. I want feedback on this if you try it.  In all of my years of cookie-eating experiences, THIS is THE one!!!  Prove me wrong.

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7 Responses to Fantabulous Chocolate Chip Cookies!!!

  1. mesmered says:

    I live in a land where flour is either called Plain flour (no rising agent) or self-raising flour. What is cake flour and all-purpose flour? Also here we have butter or margarine, so what is shortening that is butter flavoured? Wouldn’t it be nicer to just cream real butter?
    Brown sugar we have, yay! And the rest is okay. Except I don’t like Pecans so will double the amount and type of choc-chips (white, dark, milk). Do you think that’ll work?
    Cos i’m a sucker for a cookie.
    Also, how could you change the mixture to a chocolate mixture. Help me here NB, you’re the bees knees with cooking!


  2. The Queen says:

    OK, all purpose flour is your plain flour. Cake flour is starchier than all purpose flour thus making a lighter cake and cookie. You can use all purpose flour only though. But here’s how to make cake flour if you want to try it:

    I never use all butter in cookies, as they tend to spread out during baking. I used to use half shortening and half butter until I discovered the butter flavored shortening…you get the taste of butter but the consistancy of shortening.

    WHAT DO YOU MEAN YOU DON”T LIKE PECANS WOMAN?!!! That’s just sacrilegious! Walnuts? Almonds even?

    OK, have it your way….use more choc. chips. …I’d mix semi-sweet and dark. I do have a chocolate cookie recipe that I combine with peanut butter chips…will have to search a bit?! It’s a family fav also.

    But really…how can you call a cookie choc. chip if it doesn’t have pecans!? You foreigners…tsk, tsk..and thank you. I love being the bees knees. Did I ever tell you I come from a long line of apiarists? 🙂 And my name translates to The Bee in Hebrew. Just FYI. I’m full of all sorts of trivia aren’t I? I must be tired. I’m rambling. Did I also mention I did 2 birthday cakes to day….yeah, I’m tired.


    • mesmered says:

      Oh yummo! Shall try both and also try and find ‘shortening’ as sometimes my cookies do spread and it’s so annoying. Thank you so much for helping.

      I’ve been thinking of you because I have been looking at the most amazing cake and cupcake decorating pins on Pinterest. And yesterday I found a woman who had a whole BOARD of macaroons. They were to die for.
      But the cupcakes are to die for: Designs straight of art-galleries with the icing!
      I know I should be writing G2 but this is wonderful light relief.


      • The Queen says:

        Allright missy…back to G2. You are NOT using me as an excuse for not writing. I mean, I like to be light relief but not at the expense of the world waiting for G2 a second longer than necessary!!! 😀

        BTW, when I make the chocolate/peanut butter cookies, I use the butter flavored shortening there too. Just sayin’. Why am I now hungry?


  3. The Queen says:

    Found it! You’ll like this one:

    1 1/4 cups butter, softened
    2 cups sugar
    2 eggs
    2 teaspoons vanilla
    2 cups unsifted all purpose flour
    3/4 cup cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups (12 oz package) Reese’s Peanut Butter Chips

    Mix as per usual, drop by tablespoonfuls and bake on ungreased cookie sheet for 8-9 mins. at 350. The cookies will puff up and as they cool, they’ll flatten a bit. I also use a bit more flour on this recipe. Butterscotch chips might work if you can’t get peanut butter ones. But the peanut butter chips are what makes this cookie GREAT!!!!! 🙂


  4. starscraper99 says:

    Sounds Nice! Shame there’s no pictures, though, in my opinion.


  5. The Queen says:

    OK OK…pic now updated… courtesy of Midwest Living!! 🙂


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