Giant Chocolate Chip Cookies

The other night, Santa Claus and his entourage came flying through our neighborhood. Our city has quite a set-up for Santa and Mrs. Claus and their elves. And the local police department comes through with loud sirens to get everyone in position for the great arrival. It's always great fun to see the kids faces and especially to enjoy the holiday spirit and neighborhood camaraderie.

This year, I decided to make chocolate chip cookies for the occasion. My intent was to have them fresh and, if I could be so lucky with timing, have them warm. I knew that we were going to be graced with Santa's presence that evening, but he came at 4:45PM, way earlier than I had thought or planned. I even had to pull the first batch out of the oven when our neighbor girl elves, Olivia and Estella, came knocking. So with a bolt and a flash, Oliver and I ran outside to see all the commotion -- and sans cookies.

After all of the wishes were made and Santa was off to the next neighborhood, I came back and finished up the batch of cookies. At least, Brad got them warm and gooey out of the oven when he got home for he had missed Santa.

I have made this recipe a few times and I really enjoy them. I use an ice cream scooper to put them on the baking sheet. Like the recipe says, they do spread and so only 5-6 cookies per sheet is all you can fit. After they were all finished, I did wrap them up and give away to some neighbors. As they say, better late than never -- and who would ever turn away a fresh chocolate chip cookie?!

Here's the recipe. Enjoy warm and with a glass of cold milk and leave for Santa when you go to bed on Christmas Eve. You're sure to get that special something you told him to bring!

GIANT CHOCOLATE CHIP COOKIES
Makes about 20 cookies

2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. solid vegetable shortening
3/4 c. sugar
3/4 c. (packed) golden brown sugar
1 T. sour cream
1-1/2 t. vanilla extract
2 large eggs
1 pound (2-2/3 c.) semisweet chocolate chips
1/2 c. toasted walnuts, if desired

1. Preheat oven to 350 degrees. Sift flour, baking soda and sugar into medium bowl.
2. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips.
3. Drop half of batter by generous 1/4 c. cupfuls onto (2) large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2-1/2-inch round.
4. Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.