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I got some requests recently for the “Frank” cookies, which are chocolate chip cookies with white chips, milk chocolate chips and semisweet chips, and named after our friend Frank. I have made several versions of this cookie with variations of the classic chocolate chip dough and decided today, to try a chocolate one. These have milk chocolate chips, semisweet chips and dark chocolate chips. And they are large -1/4 cup of dough. But that’s how I roll. I like big cookies and I can not lie. 🙂

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As I write this recipe, I am enjoying a beautiful night on our deck, with Gracie enjoying her nightly bone. This girl has come a long way in 2 plus years with us.. From abandoned, scared and unsure of people, to a loving sweet pup with no sense of personal space. She is not a fan of the fireworks, which have been going off every night for several weeks. Not sure what is to be celebrated during a pandemic.

Before I get to the recipe, a couple of notes – 1) I used a combo of butter and Crisco. You can use all of one or the other. I like a combination of both because it helps the cookies stay puffy. 2) scoop the flour from your container into your measuring cup, using a large spoon to get the right amount. 3) make the dough into tall mounds. 4) chill dough at least an hour. 5) preheat your oven to 350 for 20 minutes to make sure the temperature is perfect.

• Ingredients
• 1/2 cup butter, softened
• 1/4 cup Crisco
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 tsp chocolate extract (or vanilla)
• 1 egg
• 1 to 2 tbs water
• 2 cups flour
• 1/3 cup baking cocoa
• 1 tbs cornstarch
• 1tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk chocolate chips
• 1/3 cup semisweet chips
• 1/3 cup dark chocolate chips

Directions – cream butter, Crisco, sugar and brown sugar. Add egg, extract and 1 tbs water Fold in dry ingredients (it might take a while to come together). You might need to add another tbs of water if dough seems too dry. Mix in chips. Scoop out 1/4 cups of dough. Chill at least 1 hour. Preheat oven to 350 degrees for 20 minutes. Stagger on a cookie sheet that has been lined with nonstick baking liners.

Bake 12 minutes. Cool completely.

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Store in covered container. Microwave 10 to 12 seconds the next day or two for cookies that taste right out of the oven!!