Chips Galore Cookies
I created this recipe one day when I decided to revise a family favorite. My kids loved the variation, and I've been making these cookies this way ever since.
I created this recipe one day when I decided to revise a family favorite. My kids loved the variation, and I've been making these cookies this way ever since.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup pecans chopped
- 1/2 cup brown sugar packed
- 2-1/2 cups all-purpose flour
- 1 cup milk chocolate chips
- 3/4 cup flaked coconut
- 1 cup butter-flavored shortening
- 2 eggland's best eggs
- 3/4 cup peanut butter chips
- 3/4 cup english toffee bits or almond brickle chips
- 2/3 cup white baking chips
- Carbohydrate 16.2320577029614 g
- Cholesterol 26.72875 mg
- Fat 25.6433268951243 g
- Fiber 1.29159463482534 g
- Protein 2.86238421911608 g
- Saturated Fat 11.1387597571817 g
- Serving Size 1 1 Serving (54g)
- Sodium 2425.89651883992 mg
- Sugar 14.940463068136 g
- Trans Fat 1.35262708519902 g
- Calories 300 calories
Step-by-step
- In a large bowl, cream shortening and sugars.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
- Stir in the remaining ingredients.
- Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets.
- Bake at 350° for 12-14 minutes or until golden brown.
- Remove to wire racks.
Pulling these cookies from the oven at precisely the twelve-minute mark prevents the high sugar and fat content from scorching the bottoms while keeping the centers tender. Managing large batches of dough loaded with mix-ins requires specific mechanical adjustments to ensure uniform baking across multiple sheet pans.
- Scaling this recipe up or down requires weighing ingredients in grams rather than relying on volume measurements, maintaining the exact ratio of one part fat to two parts flour by weight.
- Rotating baking sheets halfway through the fourteen-minute baking window compensates for uneven hot spots in standard residential ovens.
- Spacing the dough portions two inches apart on ungreased baking sheets allows adequate thermal air circulation for outward spread without edges merging.
- Freshly cracked eggs contribute necessary moisture for structural steam development, whereas older eggs lose water content and yield a denser, flatter final product.
- Cooling the baked items on wire racks immediately stops residual bottom-pan cooking and preserves the desired golden-brown exterior.
Proper airflow around cooling pans prevents moisture accumulation on the undersides. Storing the finished batch in an airtight container at room temperature maintains textural integrity for up to five days.
