Double Dark Chocolate Chip and Pecan Cookies (Crisco-Based)
Makes 48 cookies
Ingredients
- 1 Cup Brown Sugar
- ¼ Cup Sugar
- 1 Cup Crisco® Shortening
- 2 Large Eggs
- ½ Tablespoon Vanilla Extract
- 2 Cups Flour, All Purpose
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- ½ Cup Dark Cocoa Powder
- 12 Ounces Dark Chocolate Chips
- ½ Cup chopped pecans
Instructions
Preheat the Oven
- Set your oven to 375°F. Line a baking sheet with parchment paper.
Cream the Sugars and Crisco
- In a stand mixer with the paddle/beater attachment, cream together the brown sugar, granulated sugar, and Crisco until light and fluffy—about 2 minutes.1 Cup Brown Sugar, ¼ Cup Sugar, 1 Cup Crisco® Shortening
Add Eggs and Vanilla
- Crack in the eggs and pour in the vanilla. Beat until everything is combined and smooth.2 Large Eggs, ½ Tablespoon Vanilla Extract
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, salt, baking soda, and dark cocoa powder.2 Cups Flour, All Purpose, ½ Teaspoon Salt, 1 Teaspoon Baking Soda, ½ Cup Dark Cocoa Powder
Mix the Wet and Dry
- Gradually add the dry ingredients to the mixer, about ½ cup at a time. Mix until a soft, chocolatey dough forms.
Add the Chocolate Chips and Pecans
- Toss in the dark chocolate chips and chopped pecans. Beat for just a few seconds—enough to distribute evenly.12 Ounces Dark Chocolate Chips, ½ Cup chopped pecans
Scoop and Space the Dough
- Use a 2 tablespoon cookie scoop to drop dough onto your prepared baking sheet. Leave about 1 inch between each cookie.
Bake the Cookies
- Bake for 8–10 minutes. They should look just slightly underdone in the center—that's perfect!
Cool on the Pan
- Let cookies rest on the pan for 5 minutes to finish baking and set up before transferring to a wire rack.
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