Tony'S Chocolate Chip Cookies
Chewy and crispy chocolate chip cookies with rich chocolate flavor and crunchy pecans, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Heat oven to 375°F.
- Combine shortening, brown sugar, milk, and vanilla in a large bowl; beat at medium speed until well blended.
- Add egg and mix thoroughly.
- Combine flour, salt, and baking soda in a separate bowl.
- Gradually mix the dry ingredients into the creamed mixture.
- Stir in chocolate chips and chopped pecans (or additional chocolate chips if nuts are omitted).
- Drop by tablespoonfuls onto a baking sheet, spacing 3 inches apart.
- Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crispy cookies.
- Cool cookies on the baking sheet for 2 minutes.
- Remove to wire racks to cool completely, then enjoy with milk.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of butter flavor Crisco, or even a combination of both. If you prefer a nut-free version, simply omit the chopped pecans and increase the chocolate chips to 1 1/2 cups. Make sure to chill the dough for 30 minutes before baking to enhance the texture and flavor of the cookies.
Serving Suggestions
These chocolate chip cookies are delightful on their own but pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. For a fun twist, serve them alongside a slice of Susan'S Macaroni And Cheese at a casual gathering for a sweet-savory combo that guests will love.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a zip-top bag for up to three months. To reheat, pop them in a microwave for a few seconds or warm them in a preheated oven at 350°F for about 5 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Tony'S Chocolate Chip Cookies contains roughly 159 calories, with 3g protein, 25g carbohydrates, and 2g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 515mg per serving (22% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may have a denser texture and nuttier flavor. Start by replacing half of the all-purpose flour with whole wheat flour to see how you like the results.
What can I do if my cookies turn out too dry?
If your cookies come out dry, it might be due to overbaking or measuring the flour incorrectly. To fix dry cookies next time, try adding a little extra milk or reduce the baking time slightly. You can also experiment with adding an extra egg yolk for moisture.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Alternatively, you can freeze the dough in tablespoon-sized balls and bake straight from the freezer, adding an extra minute or two to the baking time.
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).