Ingredients for Monster Chocolate Chip Cookies
- ¾ cup shortening
- 1 cup (2 sticks) unsalted butter
- White Sugar
- Brown Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- All Purpose Flour
- Baking Soda
- Salt
- Semi Sweet Chocolate Chips
- 1 cup pecan halves
- extra flour for dusting the cookie scoop
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How to Make Monster Chocolate Chip Cookies
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- Toast 1 cup of pecan halves in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant. Alternatively, toast in a dry skillet over medium heat, stirring frequently, until fragrant (about 5-7 minutes). Let cool completely.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup shortening, 1 ½ cups granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chips and the toasted pecans.
- Using a 1/4 cup cookie scoop (dipped in flour to prevent sticking), drop rounded scoops of dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
- Bake for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
100g
Fat
37g
Carbs
14g
