Giant Chocolate Chip Cookies

"My taste in food is pretty simple. I'm a meat-and-potatoes — and chocolate — kind of person," writes Sara Hainsworth of Frederick, Maryland. "This recipe is one from my time-tested family favorites, which makes it easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever." Mix in one-half cup chopped walnuts with the chocolate chips, if desired.

Preparing Time: -
Total Time: -
Served Person: Makes about 20 cookies

American Cookies Chocolate Dessert Bake Kid-Friendly Bon AppÃ©tit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1 tablespoon sour cream
2 1/4 cups all purpose flour
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar

Carbohydrate 41 g(14%)
Cholesterol 31 mg(10%)
Fat 17 g(27%)
Fiber 2 g(7%)
Protein 3 g(6%)
Saturated Fat 8 g(42%)
Sodium 161 mg(7%)
Calories 316

Preparation Preheat oven to 350Â°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round. Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.

Giant Chocolate Chip Cookies

Ingredients

Nutrition facts