Today’s recipe is a request from our friend Frank. The recipe is by Nestle with one tweak, and I nicknamed them “the Franks.” This is pretty much a chocolate chip cookie dough with 3 kinds of chips. I usually use, white, semisweet chocolate and milk chocolate. Feel free to substitute other kinds if you want. I also used 3/4 cup shortening, instead of another 3/4 cup of butter. But if crisco freaks you out, then by all means go with just 1 1/2 cups butter. It is important to chill the dough to make a puffier cookie. I am a big fan of puffy cookies! Oh and this makes a lot of cookies, so you may want to cut the recipe in half!
Ingredients – 3/4 cups butter, 3/4 cups shortening, 1 1/4 cups sugar, 1 1/4 brown sugar, 2 eggs, 1 tbs vanilla, 4 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 cup milk chocolate chips, 1 cup semisweet chocolate chips, 1 cup white chocolate chips
Directions – cream butter,shortening, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Blend in chips. I actually has to mix them in by hand because there is so much dough! Roll 1/4 cup dough into mounds. (I make mounds because I want puffy cookies) Chill at least 1 hour. Preheat oven to 350. Place non-stick baking liners on top of cookie sheets. I stagger 8 cookies per sheet. Bake 10 to 14 minutes until light golden patches appear on top. (I usually take my cookies out a little early, as they continue to cook on the cookie sheet as they cool. And I love my cookies on the gushie side) let cool and store in covered container.