King Arthur Colossal Chocolate Chip Cookies

Makes 3 dozen (2 1⁄2-inch) cookies

1⁄2 cup (1 stick) butter, room temperature

1 cup solid vegetable shortening

3⁄4 cup granulated sugar

3⁄4 cup packed dark brown sugar

2 eggs

1⁄2 teaspoon vanilla extract

1⁄2 teaspoon chocolate extract

2 1⁄4 cups flour 2 teaspoon baking soda

1⁄2 teaspoon salt

1/8 teaspoon freshly ground allspice

2/3 cup coarsely chopped praline pecans (see note)

3⁄4 cup semisweet chocolate chips

3⁄4 cup milk chocolate chips

Additional milk chocolate and chopped praline pecans for topping

In a large bowl, cream butter with shortening. Add both sugars. Stir in eggs, vanilla and chocolate extract.

In another bowl, whisk together flour, baking soda, salt and allspice.

Mix flour mixture into butter mixture. Gently stir in chocolate chips and nuts.

Using a No. 30 (2-tablespoon) scooper, scoop dough onto cookie sheet, placing about 2 inches apart.

Place cookie sheet in freezer for 10 minutes, and preheat oven to 375 degrees.

After the 10 minutes, bake cookies in preheated oven 11 to 12 minutes. Let sit on cookie sheet a minute or so, then remove to a rack to cool.

When cookies are cool, melt some milk chocolate chips. Drizzle over top of cookies and sprinkle with praline pecans.

Note: Praline pecans (or glazed pecans) are sold in pouches with the snack nuts at the store. You’ll need two (5.5-ounce) packages.