1 stick unsalted butter, melted
1/2 c. butter flavored Crisco, melted
3/4 c. granulated sugar
3/4 c. light brown sugar
2 large eggs
2 T. real vanilla extract or vanilla paste
1 tsp. baking soda
1/2 tsp. salt
3 c. all purpose flour (may need 2-4 T. more if dough seems too loose)
3/4 c. semisweet chocolate chips
3/4 c. bittersweet chocolate chips
1 c. pecans, chopped (optional)
flaked sea salt
Preheat oven to 375 degrees. Line cookie sheets with parchment paper or use a Silpat baking sheet. In a large bowl, completely melt the butter and Crisco in the microwave until liquefied. Using an electric mixer, combine sugars and butter mixture in bowl and mix well. On medium speed, mix in eggs until completely incorporated. Add vanilla to sugar mixture.
In a large bowl, mix together the baking soda, salt, and flour. On slow speed, add flour one cup at a time until it is all added. Add chocolate chips and nuts, stirring until combined.
Drop cookie dough onto a baking pan using a large ice cream scoop (this way nobody can fight over who has the bigger cookie!). Sprinkle lightly with flaked sea salt. Bake at 375 degrees for 12-15 minutes. Remove from oven, and allow to cool. Store leftover cookies in an airtight container.
Yield: 1 1/2 dozen large cookies