State Fair Chocolate Chip Cookies

State Fair Chocolate Chip Cookies, Karri Perry 2024

Ingredients

1/2 cup butter flavored Crisco shortening

4 Tablespoons unsalted softened butter 

1/4 cup granulated sugar

1 cup light brown sugar-lightly packed

1 extra large egg + 1 yolk-room temperature 

2 tsp vanilla extract

2 cups all purpose flour (King Arthur Flour)- measure gently-too much flour is an enemy to tender cookies

1 3.5-ounce package of dry vanilla pudding

1/2 teaspoon baking soda

1 teaspoon fine sea salt

1 cup milk chocolate chips-Ghiradelli 

3/4 cup mini semi-sweet chocolate chips

1 cup toasted chopped pecans

fluer de sel (good finishing salt) VERY lightly sprinkle on cookie tops before baking.

Tips:

Use a 1 3/4” inch scoop #30

6 cookies to a tray.

Lightly press cookies down to gently flatten the scoop shape.

Middle rack

Convection oven on-350 degrees -about 10-11 minutes-turning tray once.

Let rest on the warm tray 5-7 minutes before transferring to cooling rack.

If adding nuts-toast them first and then chop to about the chip size. Allow nuts to cool completely before adding to the dough.

Directions

In a stand mixer (or using electric mixer), beat the shortening and butter together until fluffy 1-2 mins. Add sugars and vanilla extract. Mix well to combine. 

Add the egg and yolk. Mix to combine.

Add flour, dry vanilla pudding and salt and soda. Mix until just combined-do not over mix.

Fold in chips and nuts (if using).

Scoop cookies 6/ parchment lined tray.

Gently press each scooped cookie down to level off the cookie to about 1/2-3/4 inch in height. Just be sure to press each cookie the same so they bake at the same rate.

Sprinkle with a very small amount of fluer de sel on each cookie.

Bake on the middle rack of a preheated 350 (convection on if possible)

Bake cookies for 10 minutes or until golden edged and matte looking in the middle. Let the baked cookies rest on the baking sheet for 5 minutes before moving to a cooling rack.