Giant Double Chocolate Chip Cookies
Yield
16 servingsPrep
10 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
chocolate chips
divided |
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
chocolate chips
divided |
*
|
| 414 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Cream shortening with sugar. Mix in egg, sour cream, vanilla.
Melt 1½ cups chocolate chips and blend with creamed mixture.
Stir flour with salt, baking powder, baking soda.
Add dry ingredients to creamed mixture, stirring until smooth.
Fold in nuts and remaining chocolate chips.
Chill dough ½ hour. For giant cookies, use ice cream scoop or ¼ cup dough for each cookie.
Place on 3 greased baking sheets.
Flatten slightly to 3 inches.
Bake for 10 to 12 minutes or until still slightly soft in the center.
Makes 16 giant cookies.
