I use the disc-shaped chocolate and chop into large chunks. It makes for a really great looking cooking and even better biting into.
Instructions
Heat oven to 375 degrees
Combine Crisco, brown sugar, milk, and vanilla in a large mixing bowl and mix at medium speed until well blended.
Beat in egg.
Combine flour, salt, and baking soda. Beat into creamed mixture at low speed until blended.
Stir in nuts and all 3 chocolates.
Drop a heaping tablespoon of dough into a mound for each cookie. Place 2-3 inches apart depending on how much dough you have scooped.
Bake at 375 degrees for 8-9 minutes. The cookies will seem moist. Cool 2 minutes on the baking sheet. Cookies continue to bake during the 2-minute cooling time on the cookie sheets. Do not over bake.
Remove to cooling rack.
Notes
I have made them larger and smaller. This is a personal preference.
I also like to bake mine 10 minutes because of my oven and I flip the cookie sheets in the oven at the 5-minute mark. By flipping, I mean switching the sheet on the top rack to the bottom and vice versa.
The quantity of cookies will depend on how large you mound the dough. I prefer a heaping tablespoon and that is what you see in the post.
Adapted from Crisco recipe
Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/confetti-chocolate-chip-cookies/