How to make it

  • Line a baking sheet with parchment paper; set aside.
  • Beat the butter and shortening in a stand mixer on medium speed 1 minute, until it comes together in a mass.
  • Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter.
  • Gradually add the egg, egg replacer and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once.
  • Gradually add the flours, nutmeg, baking powder, baking soda and salt and beat in just until flour is incorporated.
  • Fold in the chocolate chips by hand.
  • Divide the dough into 12 even pieces, roughly shaping each into a ball (it should not be smooth).
  • Place them on the baking sheet and freeze for at least 30 minutes (or freeze firm, transfer to an airtight container and freeze up to 4 months).
  • Preheat oven to 375F.
  • Bake cookies “fresh” for 18 to 24 minutes, frozen solid for 20-28 minutes, or until light golden brown on top.
  • Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling.
  • Leftovers can be stored in an airtight container at room temperature for up to 4 days, or frozen.
  • Note: These are AMAZING right out of the freezer, or used to make jumbo ice cream sandwiches

People Who Like This Dish 3
Reviews & Comments 2

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  • Good4U 4 years ago
    Nice post:) They do look huge!
    Was this review helpful? Yes Flag
  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 530.2
    Total Fat: 27.0 g
    Cholesterol: 36.2 mg
    Sodium: 215.5 mg
    Total Carbs: 77.1 g
    Dietary Fiber: 3.6 g
    Protein: 6.2 g
    Was this review helpful? Yes Flag

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