Ingredients
- ½ C butter, softened
- ½ C shortening Crisco stick - butter-flavored
- 1 C granulated sugar
- 1 C dark brown sugar, packed or substitute with light brown sugar
- 2 lg. eggs room temperature
- 1 T vanilla extract use 2 tsp's if you like a less-sweet cookie
- 3 C all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/4 tsp espresso powder (optional)
- 2 C semi-sweet chocolate chips sometimes I use a mix of semi and milk chocolate chips
- ½ C mini chocolate chips (optional) to ensure chocolate in every bite!
- crushed pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. 3. **Add eggs** one at a time, followed by vanilla, mixing until combined.4. In a separate bowl, **combine 2 cups of flour**, baking soda, espresso powder (optional), and salt. Add this to the wet ingredients and mix until just combined.5. Gradually **add the remaining 1 cup of flour** in 1/4 cup increments. Adjust as needed—you don’t want the dough to be too dry or too sticky.6. On low speed, **fold in the chocolate chips**.7. 8. **Bake** for 10-12 minutes, until the edges start to caramelize.9. Remove from the oven and let the baking sheet cool on a rack for a few minutes before transferring the cookies.
- Using a hand or stand mixer, cream the butter, shortening, and sugars together until light and fluffy.Add eggs one at a time, followed by vanilla, mixing until combined.
- In a separate bowl, combine 2 cups of flour, baking soda, espresso powder (optional), and salt. Add this to the wet ingredients and mix until just combined.Gradually add the remaining 1 cup of flour in 1/4 cup increments. Adjust as needed—you don’t want the dough to be too dry or too sticky.On low speed, fold in the chocolate chips.
- Using a cookie scoop, place the cookies on the prepared baking sheets. If desired, sprinkle crushed pecans on top of each cookie and press in gently using the heel of your hand. Add a small sprinkle of kosher or flake salt on top.
- Bake for 10-12 minutes, until the edges start to caramelize.Remove from the oven and let the baking sheet cool on a rack for a few minutes before transferring the cookies.
