Joan’s Chocolate Chip Cookies

Joan’s cookies were always big, thick, and chewy. So yummy!

Joan was a sweet lady from our church who used to bring the most yummy snacks on Sunday. She would bring a container full of cookies, or a loaf or two of quick bread, or a cake, and she always served them with the sweetest smile. Oftentimes a hug.

After our church service, we would all crowd around the snack table wanting to be sure to get one of her cookies or a piece of her cake. She was such a wonderful baker, and so very humble. Sadly, Joan passed away to be with her Lord and Creator. We miss our dear friend and her sweet smile, but making these cookies always helps me to remember her. See Joan’s Peanut Butter Cookies Here, and her Cinnamon Sopapilla Cheesecake Bars Here.

More Cookies to Try

Ingredients for Joan’s Chocolate Chip Cookies

(See the full recipe at the bottom of this post.)

Preheat oven to 375°F. Gather your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or a silicone baking mat.

Using a knife or nut chopped, roughly chop the pecans.

Prepare the Cookie Dough

In a large mixing bowl, cream the vegetable shortening, granulated sugar and brown sugar.

Add in the large eggs, vanilla extract, and Fiori di Sicilia. Beat well.

Joan’s recipe called for orange flavoring, which I rarely have in my pantry. In its place, I use this citrus-vanilla Fiori di Sicilia, which is fantastic in these cookies. Always remember, though, a little goes a long way with this ingredients. See more recipes that use Fiori di Sicilia Here.

In a medium bowl, mix together the all-purpose flour, baking soda, salt, and baking powder. Gradually add to the creamed mixture, scraping the bowl as needed. Stir in the semi-sweet chocolate chips and chopped pecans.

Using a large spoon or cookie scoop, form dough into large walnut-sized balls and space 2 inches apart on the prepared baking sheet.

When I think of walnut-sized balls, I imagine the green walnuts that fall from the tree. Of course, the bigger your cookies are, the longer they will need to bake. I like to use my red Vollrath scoop, Size #24, which is 1.3 oz. 

Bake in preheated oven for 12-14 minutes or until golden brown. Allow to cool for 5 minutes, then transfer to a wire rack to cool.

Store in a tightly covered container or plastic freezer bag for 3-5 days. Or freeze for up to 2 months.

This recipe for Joan’s Chocolate Chip Cookies makes a large batch, around 6-8 dozen. Bake some up and give some to a friend or neighbor. Or take some to church with you on Sunday. You can freeze them, too. Just place them in a plastic freezer bag and take them out of the freezer when you have company.

If desired, you may split this recipe in half to make 3-4 dozen cookies. 

Serve warm cookies with a large icy glass of milk.

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