Pan-Style Chocolate Chip Cookie
A rich, chewy pan-style chocolate chip cookie with crispy edges, perfect for sharing on a large pizza pan, ideal for casual gatherings and chocolate lovers alike.
Ingredients
Instructions
- Cream together the shortening, margarine, sugar, brown sugar, vanilla, and egg.
- Add flour, salt, nuts, soda, water, and chocolate chips to the mixture and blend well.
- Press the dough into a round pizza pan, leaving a 1-inch border around the edge.
- Bake at 350° for 20 minutes until golden brown.
- Decorate with frosting for special occasions if desired.
Tips & Substitutions
For a richer flavor, consider using half butter and half shortening instead of all shortening and margarine. If you prefer a crunchier texture, reduce the baking time slightly, checking for doneness to avoid overbaking. You can substitute the nuts with oats or shredded coconut for a different twist. For a fun variation, add a pinch of cinnamon to the dough.
Serving Suggestions
Serve the Pan-Style Chocolate Chip Cookie warm, topped with a scoop of vanilla ice cream for a delicious dessert. Pair it with a glass of milk or coffee for a comforting treat. For special occasions, consider decorating with frosting or serving alongside Microwave Caramel Crispies for a delightful dessert spread.
Storage & Reheating
Store any leftover cookie in an airtight container at room temperature for up to 3 days. To keep them fresher longer, you can refrigerate them, but allow them to come to room temperature before serving. If you want to enjoy them warm, microwave for 10-15 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pan-Style Chocolate Chip Cookie contains roughly 796 calories, with 5g protein, 44g carbohydrates, and 61g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 812mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add 1/4 teaspoon per cup of flour to mimic the texture of regular flour. The cookies may have a slightly different texture, but they will still be delicious.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter for a richer flavor, or use coconut oil for a dairy-free option. Keep in mind that using butter may change the texture slightly, making it a bit softer.
How do I know when the cookie is done baking?
The cookie is done when the edges start to turn golden brown and the center is set but still slightly soft. It will continue to cook slightly after being removed from the oven, so avoid overbaking to ensure a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).