Monster Chocolate Chip Cookies

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.

• Ready In: 33 mins
• Serves: 24-26
• Yields: 24-26 cookies

Ingredients

• 2⁄3 cup shortening
• 2⁄3 cup butter, softened
• 1  cup white sugar
• 1  cup brown sugar
• 2  eggs
• 2  teaspoons vanilla
• 3 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  cups  semi-sweet chocolate chips
• 1  cup pecans, chopped
• 1⁄2 cup flour

Directions

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.