These are a staple in my recipe box. I've made a million variations over the years depending what was in my pantry. Once you get the basic down, have fun swapping out different nuts and chip variations (white, milk, dark, chunk...or a combination). One of my favorite combinations is coconut, macadamia nuts and milk chocolate.
Ingredients:
1/2 C (1 stick) Salted butter
1/2 C Crisco "Butter"
1 C White Sugar
1 C Brown Sugar
2 Eggs
2 Teaspoons vanilla
2 1/3 C + 1 Tb Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 C nuts
2 C Chocolate Chips
Optional: 1/2 C Coconut
Tips:
Room temperature butter is SUPER important.
You can swap out the Crisco butter for more regular butter.
The dough doesn't taste good with the Crisco. But it will make a delicious cookie. If you're one that like the dough as much as the finish cookie. Use all butter instead of the Crisco.
Once the cookies come out of the oven I give them a firm "slap" with the spatula. It helps give them a chewier texture.
Cookie (aka ice cream) scoop, will help with consistency of size and presentation. I like a #20 scoop for cookies
Bake on parchment paper.
I always cool my cookies on brown paper. Often cut up grocery bags. It's something that my mom always did growing up and I swear it makes a difference in the texture of the cookie.
Directions:
Preheat oven to 350
Using an electric mixer cream butter, Crisco and sugars together.
Add in Vanilla and eggs
Slowly add Flour, Baking Soda, Baking Powder to mixer.
Stir in Nuts, Chocolate Chips and Coconut with a wooden spoon.
Bake for 12-14 mins
Immediately after taking them out of the oven tap the top of each cookie with your spatula to "deflate" them. Transfer to brown paper or racks to cool.
This recipe makes a good amount of cookies, about 36. If that's too many roll the extra dough into a log, cover with parchment paper and freeze.
Next time you have a cookie craving, pull the dough from the freezer, slice the dough and pop in the oven.
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