Monster Chocolate Chip Cookies

Total Time
20 mins
13 mins

Not sure where this recipe came from but I love the soft chewy center and the crisp outside. I like to toast the pecans but they taste fine untoasted as well.

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  1. Preheat oven to 375 degrees.
  2. Spray cookie sheets with baking spray.
  3. toast pecans in oven or in saucepan over medium heat.
  4. cream shortening, butter, and sugars.
  5. add eggs and vanilla.
  6. combine dry ingredients (3-1/2 cups flour, salt, and baking soda). Add them to the creamed mixture and stir well.
  7. Stir in toasted pecans and chocolate chips.
  8. Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed).
  9. drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
  10. bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie).
  11. cool on cookie sheet for about 5 minutes before removing from the baking sheet.
Most Helpful

5 5

These were really good. They were nice and soft in the middle. Be careful not to overcook them, though. I did that with the first pan because I thought they should be darker colored and they turned out crunchy. 14 minutes was the perfect amount in my oven. Thanks for the recipe!

5 5

Yum! I just pulled these out of the oven and they are divine! I really like the crispness that the shortening gives the outside of the cookie, almost like pie crust. The only change I'll make next time is to add a bit more salt, maybe another 1/4 tsp. I split this recipe in half and got 10 giant cookies. Thanks for the recipe!

5 5

Just made these this morning. These are great!! Very big!! I was skeptical about the baking time but I only had to bake 16 min. I used 1/2 baking powder and 1/2 baking soda. This is definitely a keeper!!