Recipe {Giant Chocolate Chippers}

I got this book in third grade and have held on to it. I have used it over and over again, especially for the snicker doodle recipe.
One day, though, I was looking for a really good chocolate chip cookie recipe. I opened up this trusty old friend and found the recipe for “Giant Chocolate Chippers.” The description said they were probably the best chocolate chip cookies I’d ever eaten. I was a bit skeptical of this claim, but decided to give it a try.
Now, you must understand, I am normally a chocolate chip cookie purist. This means, I only want chocolate chips in my chocolate chip cookies. This recipe, however, called for coconut and walnuts. I hesitated at first, but since I actually had both items on hand I plunged forward.
And I must say, they are pretty much the best chocolate chip cookie I’d ever eaten.
The only difference I made in the recipe was to toast the coconut and walnuts- ahhhh- magical!{To toast, put both ingredients in a small skillet and cook on medium heat for about 5 minutes, stirring often. They can burn quickly!} Oh, and I don’t even own Crisco, so instead of the shortening I used a whole stick of butter. {see, I just can’t follow a recipe!}
If you’re looking for a sweet treat this weekend, try this one!
Giant Chocolate Chippers1/2 stick butter, softened1/4 cup shortening1/2 cup sugar1/4 cup brown sugar, packed1 egg1 t. vanilla1 1/3 cups flour1 t. baking soda1/2 cup chopped walnuts (toasted)1/2 cup semi-sweet chocolate chips (or more!)1/3 cup shredded coconut (toasted- I used the unsweetened, or “dessicated” as my Aussie friends refer to it.)
Preheat oven to 375 degrees.Blend butter and shortening (if using) with a mixer. Add in egg and vanilla. Stir in flour and baking soda, and mix well. Then add the nuts, chocolate chips, and coconut. Mix well.
Make 12 large cookies, or 24 smaller ones, and place them on the cookie sheet.Bake for 15 minutes at 375.
Enjoy! Happy weekend~ Kelli

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I’m Kelli

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