I have decided that I have the best job in the whole world. Like today. I got to make these amazing chocolate chip cookies to photograph for ya’ll. Flipside? Worst job in the world because there are always goodies around. Always! Sheesh, can’t a girl just be on a diet? Thankful for the rest of the Richland Country Club Golf Pros, because my husband is bringing you these yummies. Whew, anyway…on to the cookie.
My brother calls them Pizzazz Cookies. I call them crack. Either way, they’re good. Not fussy cute good. Like big honkin’ bakery-style gourmet good. I actually can’t believe I haven’t shared this recipe with you sooner. I created it 5 years ago in graduate school when I was on a total mission to create the world’s best chocolate chip cookie. 293849 recipes later, I took the best element of every recipe and concocted this bad boy.
It’s crispy on the outside, soft and chewy on the inside, and totally full of yummies. Don’t fret when you see coconut as an ingredient (if you’re not a coconut fan). It just helps make the cookie moist. You can omit the nuts for allergies. You can swap in your faves (white chocolate chips, raisins, peanut butter chips, etc). Below is my version. Note that the dough is very thick so it’s really only for huge cookies (hard to make small cookies with this batter). Problem? No. You won’t want a small version of this cookie.
I used Dixie Crystals sugar because (a) it’s fabulous and (b) they are a sponsor for Mixed Conference which I’m attending in a few weeks! They are part of Bake It Forward which you can read more about here! This cookie is being entered into a little contest for the conference (my fingers are crossed that I’m a finalist!).
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened
- 3/4 cup firmly packed Dixie Crystals dark brown sugar
- 3/4 cup Dixie Crystals granulated sugar
- 2 eggs
- 1 package (3.4 oz) vanilla instant pudding mix
- 1.5 tablespoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 tablespoon baking soda
- 2 tablespoons cornstarch
- 1 tsp ground cinnamon
- 1/3 tsp nutmeg
- 1/2 tsp salt
- 2-1/2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1-1/2 cups coconut
- 1-1/2 cups nuts (chopped pecans or walnuts or mix)
- 1 cup uncooked quick cooking oats
- sea salt
- Beat shortening and butter until creamy with electric mixer and paddle attachment.
- Gradually add sugars, beating well until creamy.
- Add eggs, beating until blended.
- Add pudding mix and vanilla extract and beat until blended.
- Combine flour, baking soda, cornstarch, nutmeg, cinnamon, and salt. Gradually add dry ingredients to butter mixture, beat until blended.
- Stir in oats, chocolates, nuts, and coconut.
- Use a large cupcake batter or ice cream scoop to make large rounds (roughly 2-3 inch balls). Push down with the bottom of a measuring cup or glass to flatten slightly.
- Bake at 375 for 12-13 minutes. Watch carefully and pull out as soon as edges start to brown. Don't overbake!