Thursday was yet another rainy day. Probably the 14th one in a row and I'm not exaggerating. I'm not going to complain as we need the snow in the mountains even if it means the valley gets water logged. After school on Thursday as we fought the wind and the rain to get home my daughter says I really want some chocolate. We were already home by then and I wasn't about to go back out in the storm. I checked around in my pantry and I had all the makings for chocolate chip cookies. My daughter asked if I could make a giant cookie. I said yes. Then I checked my pantry again and I had a bag of Special Dark Hershey Kisses. I love making my giant cookies with chocolate chips that look to scale of a cookie that big. Plus the chocolate would impress 3 teenagers with cabin fever.
I used 1 1/2 times my favorite chocolate chip cookie recipe, one bag of Special Dark Kisses unwrapped (instead of chocolate chips), one round piece of baking parchment (trimmed to round shape) and my round Pampered Chef baking stone. Use baking parchment I think it's what keeps cookie dough from running off of stone as per my Pampered Chef consultant. Smooth cookie dough out to within 1 inch of edge NO CLOSER.
Ultimate Chocolate Chip Cookies
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.