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Perfect Chocolate Chip Cookies

Active Time: 20 minutes
Total Time: 50 minutes plus cooling
Makes: about 3-1/2 dozen


2-3/4 cups Schnucks all-purpose flour
2 teaspoons Schnucks baking soda
1 teaspoon salt
3/4 cup packed Schnucks light brown sugar
2/3 cup Schnucks granulated sugar
1/2 cup Schnucks unsalted butter (1 stick), softened
1/2 cup all-vegetable shortening
2 Schnucks large eggs
2 teaspoons Spice Islands® pure vanilla extract
1 bag (11.5 ounces) Nestlé® Toll House® semi-sweet chocolate chunks, refrigerated
1 bag (8 ounces) chopped pecans

1. Preheat oven to 350°F. Line large cookie sheet with parchment paper.

2. In medium bowl, stir together flour, baking soda and salt. In large bowl, with mixer on medium speed, beat sugars, butter and shortening 3 to 4 minutes or until creamy, light and fluffy, scraping bowl occasionally with rubber spatula. Add eggs and vanilla and beat 30 seconds; scrape bowl. Gradually add flour mixture and beat just until combined, scraping bowl occasionally. Add chocolate chunks and pecans and beat 30 seconds or until well combined. If dough is too thick for mixer, stir in ingredients with heavy spoon.

3. Drop dough in 1-1/2-inch balls, 2 inches apart, onto prepared cookie sheet. Lightly press balls to flatten to 3/4-inch thickness.

4. Bake cookies 8 to 10 minutes per batch or until lightly browned around edges. Cool on cookie sheet 2 minutes. With spatula, transfer cookies to wire rack to cool completely.


Each cookie: about 170 calories, 11 g total fat (4 g saturated),
15 mg cholesterol, 120 mg sodium, 18 g carbohydrate,
1 g fiber, 10 g sugars, 2 g protein

Cook’s Wisdom

To freeze unbaked cookies, prepare as directed through step 3. Freeze unbaked cookies on cookie sheets until firm, about 1 hour. Transfer cookies to zip-tight freezer bag; seal bag and freeze up to 1 month. Thaw cookies before baking as directed in step 4.