Cookies, Desserts, Holidays

Big Daddy’s Chocolate Chip Cookies

Big Daddy Chocolate Chip Cookies

 Soft and chewy gourmet chocolate chip cookie.

Note: This is how the recipe appears in my book, but through the years I prefer straight up Real butter (2 cups).  Never use margarine, since it has too much water content in it and it will ruin your cookie.  This cookie dough is great chilled first or baked from frozen.   This cookie recipe is very versatile and can be made in to several different types of cookies.  You can add nuts, candies, or both nuts and chocolate chips and they turn out great.   You can change to a peanut butter cookie by taking away 1/2 cup of butter and adding 1 cup of peanut butter.  BE CREATIVE and ENJOY!

2 cups butter flavored shortening  (Or 1 cup vegetable shortening, 1 cup butter)

1 1/3 cup sugar

1 2/3 cup brown sugar

4 eggs

2 T. Vanilla

5 1/3 cups flour (try half whole wheat flour for a gourmet twist!)

1 tsp. salt

2 tsp. soda

3 cups milk chocolate chips

2 cups nuts (optional)

Cream butter and sugars, add eggs and vanilla.  Add flour, salt and soda and mix until dough forms.  Add chocolate chips & nuts.  For best results, chill dough 1 hour prior to baking.  In preheated oven set to 375’ bake for 12 minutes.  Do not over bake.

Tips for great cookies: Use a #30 ice cream scoop and level off cookie dough.    Release on cookie sheet.   Press down cookie dough half way.  This will make my Big Daddy Cookie and the dough will yield 24 cookies.   A smaller ice cream scoop can be used for 48 smaller cookies.   A melon baller for bite size cookies.    If you don’t want to bake all your cookies at once, roll remaining dough into a roll, wrap in cellophane and freeze.  To bake remove from freezer and slice and bake at 375’ for 12 minutes.   These are so-o-o good!

Peanut Butter Chocolate Chip cookie
Cookies for Santa!