Super Chocolate Chip Cookies
Submitted by ashdjo
Giant chocolate chip cookies baked in foil pans to hold their extra-thick shape. Butter and shortening blend creates crispy edges and soft, melty centers loaded with chocolate.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minThese supersized cookies get their dramatic thickness from a clever foil pan trick.
Shape 8-inch foil “pans” to cradle the dough, and the cookies bake up tall and thick instead of spreading flat. Butter and shortening cream with both sugars for that ideal cookie balance: crispy, golden edges surrounding a soft, almost gooey center studded with melty chocolate chips.
Twenty minutes and you’ve got cookies that look like they came from a fancy bakery.
Baking Tips
- Form foil into shallow pan shapes with raised edges to contain dough
- Don’t flatten dough; let it stay mounded for thickest cookies
- Bake until edges are golden but centers still look slightly underdone
- Cool completely in foil pans before removing for intact shape
Ingredients
Directions
Make 8” foil “pans” so cookies will hold shape.
Mix all in order given.
Bake in 350℉ (180℃) oven for 15 to 20 minutes or until brown.
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