What better way to celebrate a random Thursday in May than with a mega chocolate chip cookie. Needed a synonym for big, so mega was my winner this time. I had no time to chill the dough, so I went with Crisco this time because I find butter can make the cookies spread if the dough is not chilled. I used a mix of all purpose flour and cake flour because I realized I have two boxes of cake flour. (You can also sift together 1 1/2 cups all purpose flour with 1 1/2 tbs cornstarch and make your own cake flour. Rob also asked for triple chips (milk chocolate, white chocolate and semisweet). Remember to spoon your flour from your container into your measuring cup to get the correct amount and preheat your oven for 20 minutes before baking.

• Ingredients
• 1 cup Crisco
• 1/2 cup sugar
• 1 1/4 cups brown sugar
• 2 eggs
• 1 tbs vanilla
• 1 1/2 cups cake flour
• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tbs cornstarch
• 1/2 tsp baking soda
• 2/3 cup white choc chips
• 2/3 cup chocolate chips
• 2/3 cup milk chocolate chips

Directions – preheat oven to 375 degrees for 20 minutes. Cream Crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Dough may take a while to come together. Mix in chips. Divide dough evenly into 9 pieces. Line a cookie with nonstick baking liners. Stagger cookies on the prepared sheet. Bake 12-14 minutes. (Golden spots on top). Let cool completely on cookie sheets. Store in covered container.