Favorite Chocolate Chip Cookies
Favorite Chocolate Chip Cookies have a deep caramel-like flavor, crispy brown edges and a soft, puffy middle. Tasty, buttery, perfect!
- 1 cup Butter, unsalted, cooled and cut into chunks see recipe notes
- 1 cup Brown Sugar, firmly packed
- 3/4 cup Sugar, granulated, Bakers Sugar preferred see recipe notes
- 1 teaspoon Salt
- 2 Eggs, large
- 2 teaspoons Vanilla
- 2 1/2 cups Flour, all purpose
- 1 1/4 teaspoons Baking Soda
- 1 1/2 cups Pecans, toasted and chopped fine To toast, bake at 350 for 10-12 min. Cool, chop finely.
- 3 cups Chocolate Chips, semi-sweet
MAKE THE COOKIE DOUGH
Combine the butter, brown sugar, granulated sugar and salt in a large bowl. Mix on medium using an electric hand mixer until no butter flecks remain, which can take 3-4 minutes. Squish the mixture together with your hands to flatten out any little chunks of butter if needed.
Add the eggs and vanilla to the bowl and continue beating with the hand mixer until well blended, about 2 minutes.
Add the flour and baking soda, continuing to mix until well combined, another minute or so.
Stir in the cooled and chopped pecans and chocolate chips, and mix with a spoon until everything is combined.
Measure out the dough using a small ice cream scoop. Each scoop should be 2 1/2 to 3 tablespoons of dough.
Place the scooped dough balls next to each other on a 10x15" baking sheet lined with parchment paper, cover with plastic wrap and chill in the fridge for at least 6 hours or up to 4 days.
BAKE THE COOKIES
To bake, transfer the cookie dough balls to a large baking sheet lined with parchment paper, spacing them at least 3" apart. Let the cookie dough balls sit on the sheet and warm to room temperature for about 15 minutes.While that's happening, heat your oven to 400 degrees. Bake the cookies on the middle rack of the oven for 8-10 minutes. Check for done-ness at 8 minutes, you want the cookies to be a light golden brown on the top and edges, but still pale in the middle. Remove from oven and cool until firm, about 5 minutes. Transfer to baking racks and serve warm or cool.
Makes about 30 cookies.
This recipe was updated December, 2019
- The butter should be cool, but not softened like you normally would with a cookie recipe. Cut it in chunks to make it easier when you use the hand mixer, and when it looks combined, then finish by
- I always use Bakers Sugar for baking (oddly enough), and it's easy to find in well stocked grocery stores.
Calories: 316kcal | Carbohydrates: 33g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 186mg | Potassium: 181mg | Fiber: 3g | Sugar: 21g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg