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Chocolate chip cookies are always delicious, but when they’re Papa Bear’s Chocolate Chip Cookies, they’re something really special!
That is what you’ll hear about them if you ask my friend Ally Phillips, from Ally’s Kitchen. She’s the creator of today’s easy cookie recipe, and she’s the author of this guest post. She was one of the very sweet blogging friends of mine who offered to help out while I’m still on my back, recovering from surgery.
Ally has cooked her Bohemian style recipes around the world, including a finish in the World Food Championships, and she has a cookbook coming out soon, too!
I just know that you’ll love her recipes, so please be sure to visit her website and check them out.
You can also catch up with her on Facebook, Pinterest, Twitter, Instagram, and YouTube.
Here’s Ally to tell you about papa bear’s chocolate chip cookies!
These papa bear’s chocolate chip cookies are too chocolateee says Mama Bear.
These cookies are too big says Baby Bear.
These cookies are jusssssst right says Papa Bear.
‘I like all the different chocolate pieces, and those peanuts give me the crunchy and salty that I love!’. Yes, Papa Bear’s Chocolate Chip Cookies are big, soft, chewy, nutty and full of bursts of chocolate that will satisfy even the more discriminating cookie lover!
I think the key to making these cookies the best is blending together in steps the first few ingredients. Creaming together the shortening and butter, then adding each sugar, the eggs and other ingredients ensures that all comes together in perfect harmony. It doesn’t take long for them to cook.
And if you like the soft and chewy texture of cookies, then be sure to pull them out after about 10 minutes.
Total Servings 36
These chocolate chip cookies have 3 kinds of chocolate and salted peanuts in them, making them the perfectly chewy, crunchy, sweet, and salty cookie!
15 minPrep (inc. refrigeration & rest time)
10 minCook Time
25 minTotal Time
Ingredients
- 1/2 cup shortening, room temperature
- 1/2 cup butter, room temperature, salted
- 1/2 cup sugar
- 1 cup brown sugar, packed
- 1/2 tsp. baking soda
- 3 eggs
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup chocolate chunks
- 1/2 cup white chocolate chips
- 1/2 cup salted peanuts, optional
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl, cream together using a mixer the shortening and butter. Add the white sugar and blend about 90 seconds. Add the brown sugar and baking soda and blend another 90 seconds.
- Crack in one egg at a time and the vanilla and blend into the mixture. Using a rubber spoon spatula blend in one-half cup of the flour at a time until all is worked in well.
- Add the chocolate chips and blend together well.
- Using a spring scoop (about 2 tablespoons), put dollops on to a parchment paper lined cookie sheet. Leave at least two inches between cookies. My cookie sheet (10×15) will hold about 12 mounds.
- Take 3-4 salted peanuts and push into the mounds (optional). Bake in a preheated 350 oven for about 10-11 minutes. Remove, cool a few minutes and put on a plate.
