Confetti Chocolate Chip Cookies

If you want to make someone feel really special, bake them a batch of these Confetti Chocolate Chip Cookies.  It’s been a favorite for years and by years I mean the 80’s.  That’s when Butter Crisco was introduced to the world and it’s been happiness every since.  I know what you’re thinking- shortening.  Well, before you form any opinions, take a look at the amount of shortening per batch, it’s not too bad.  And, thanks to the J. M. Smucker Co., in 2007 they reformulated their product and drastically reduced the trans fat content.  There you go.  Now – bake on!

You have a choice of buying the chocolate all in chip size at your grocery store or you can buy chocolate in the disc shapes and chop.  Chopping gives you control over the size of the chunks in your cookies.  I prefer the chunks because it gives the cookies that special look and makes for a great presentation.  When I first started making the cookies white chocolate was not available in chips, so I would buy the white and milk chocolate discs at a cake and confection store and then the semi-sweet chocolate chips at the grocery store.  I also like to have a chunk of white chocolate on top.

The 3 different chocolates might be the main attraction in the Confetti Chocolate Chip Cookies, but I think the amount of vanilla and brown sugar are the real show-stoppers when it comes to the flavor and the texture.  Throw in large chunks of nuts and you’ve got a winner!  Take a look at the recipe and I hope you will want to give it a try.  Enjoy!

Thanks for stopping by,    Rose

p.s. If you’re on Pinterest, please consider pinning the picture below.  Thanks 

Confetti Chocolate Chip Cookies

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Author: Rose | Sock Box 10

Recipe type: Cookies

Cuisine: All American

Serves: 36

Ingredients

• ¾ cup Butter Flavor Crisco
• 1¼ cups packed brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1½ cups all-purpose flour
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 1 cup coarsely chopped pecans or walnuts
• ½ cup semi-sweet chocolate chips or chunks
• ½ cup white chocolate baking pieces
• ½ cup milk chocolate chips
• 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

1. Heat oven to 375 degrees
2. Combine Crisco, brown sugar, milk, and vanilla in a large mixing bowl and mix at medium speed until well blended.
3. Beat in egg.
4. Combine flour, salt, and baking soda. Beat into creamed mixture at low speed until blended.
5. Stir in nuts and all 3 chocolates.
6. 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.
7. 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.
8. Remove to cooling rack.
9. Notes
10. I have made them larger and smaller. This is a personal preference.
11. 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.
12. 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.
13. Adapted from Crisco recipe
14. Enjoy!

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