I’m a little obsessed right now with BIG cookies. Yummy, 4″ in diameter, smile making, taste-bud pleasing cookies!
2 cups flour
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 bag dark chocolate chunks (or Dark chocolate chips)
1 cup coarsely chopped pecans
3/4 cup coconut
Preheat oven to 325°. In medium bowl, stir together flour, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips, pecans, and coconut. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.
One Year Ago: Caramel Nut Bars 
Two Years Ago: Double Frosted Milk Chocolate Malt Cookies 
Three Years Ago: Lemon Pound Cake with Candied Lemon Frosting 
If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
Cookies Cakes Pies Oh My 
Thanks Kristen– always up for a new chocolate chip recipe– only have one cookie recipe with cornstarch and they are soft and so tender– hmmm. this looks more chewy and yummy. and coconut and pecans– 2 of my weaknesses! thanks.
Made them today Kristen– really delicious. Hope it’s OK if I post them too. I’ll link to your blog…
Sounds great, thanks Rhonda!