Super Chunky Cookies
Chocolate lovers will go crazy over these cookies—they have four kinds of chocolate! "When friends ask me to make 'those' cookies, I know they mean this recipe," says Rebecca Jendry of Spring Branch, Texas. "One of these will keep you going until mealtime."
SERVINGS
|
51
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1/2 cup butter-flavored shortening
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup vanilla or white chips
- 4 squares (1 ounces each) bittersweet chocolate, coarsely chopped
- 3/4 cup English toffee bits or almond brickle chips
- 1/2 cup chopped pecans
DIRECTIONS
In a mixing bowl, cream shortening, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the remaining ingredients.
Drop by tablespoonfuls 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 8-1/2 dozen.