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!).
Chocolate Chip Mega Cookies!
Ingredients
- 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
Instructions
- 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!
Enjoy, ya’ll!
Yummmmmmmm
This looks seriously yummy! Thanks for sharing!
Have you ever made these without nuts? I’d like to get the full experience of these cookies but one of my kids has a nut allergy…should I add something else instead?? Thanks!
Hi Sam! Yes, I made them without nuts recently. Just follow the instructions the same + they’ll be DELISH!
I am making these for a dear friend’s Birthday gift today….leaving out the coconut since we’re both not big fans (and let’s face it, I will be licking the bowl).
Can’t wait to package these up….and share with her!
Thanks for sharing!
YAY! Hope you love them!
I have been looking for a go-to choc-chip cookie recipe…I can’t seem to find one that satisfies me 100%! But, from your post, it seems this might be The One…I’ll try it out soon!
I can’t wait to make these cookies for my children!! thank you for this recipe!! It looks so good!
Working on these now. Just curious about the sea salt. Do you put in 1/2tsp of sea salt? Saw it at bottom of ingredient list. Thx for your help! These look so yummy!!!!
Love it! I’ve definitely never made a chocolate chip cookie with pudding mix in it before!
I must admit, they do look awesome!
We have made these numerous times now and they are always a HUGE hit! So good. We do leave out the nutmeg and coconut…just our family’s preference. Thanks for the recipe that will now be a family tradition.
These look so good! One question – is it okay if I use non-quick oats? I don’t have the quick cooking ones. Can’t wait to make them:-) Thanks!
Ce que je n’aurais donner à avoir un débat avec vous à ce sujet. Vous venez de dire tant de choses qui arrivent de nulle part qui Im assez certain Id ont une chance équitable. Votre blog est bon visuellement, je veux dire des gens ne sera pas s’ennuyer. Mais d’autres qui peuvent voir au-delà des vidéos et la mise en page ne sera pas tellement impressionné avec votre compréhension générique de ce sujet.
I love how you can customize the add-ins. Ive been on a search for and studying chocolate chip (oats) cookies for a long time. Im concerned the cookies may become hard after they cool off from baking. Your recipe looks awesome though. Please tell me if they get hard. I was thinking already of cutting back 1/4 cup of flour to help tenderize them. I just need your confirmation. I do wana make them! Thank you!
What do you do with the sea salt? Don’t see it in instructions. I want to make these they look yummy
Oops, sorry, that isn’t clear! I sprinkle it on top of the dough right before it goes in the oven (like right on top of each cookie). You can obviously omit that part but I think it helps bring all the flavors out! Even my husband who hates sweet/salty loves the touch of salt on top.