Crazy Nana’S Bangin’ Chocolate Chip Cookies Recipe

Name: Crazy Nana’S Bangin’ Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups White Sugar; 1 cup Light Brown Sugar; 1 cup Butter Flavored Shortening; 2 Tablespoons Water; 1 teaspoon Maple Flavoring; 1 whole Egg; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 bag (12 Oz. Size) Milk Chocolate Chips; 1 cup Chopped Pecans

Servings: persons

1
Preheat oven to 375u00b0F.
2
Mix sugars, shortening, and water until light and fluffy. Add in the maple flavoring and egg, mixing well.
3
Mix in flour, soda, and salt. The dough will be stiff. Add in the chips and nuts, again mixing well.
4
I used a large cookie scoop to measure out my cookies, but if you don't have one, it measures a scant 1/4 cup. Bake the cookies for 15 minutes. They will not look ready when you check on them, still mounded high, but they will flatten and set as they cool and will stay nice and soft on the inside. The ones in the picture have cooled for 2 minutes. If you are weird and want crunchy cookies, then cook them a bit longer but not too much-only 3 minutes at the most or they will start to burn, and that's just gross.
5
Let cookies cool on the baking stone for a minute or two, then transfer to a cooling rack-carefully! They are still not set.
6
My crazy nana served these with a pint mason jar of cold milk and a kiss on the top of the head.

1255

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups White Sugar, 1 cup Light Brown Sugar, 1 cup Butter Flavored Shortening, 2 Tablespoons Water, and more.

Yes, Crazy Nana’S Bangin’ Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crazy Nana’S Bangin’ Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions