This might be America’s favorite cookie. Loaded with bittersweet chocolate and chunks of toasted pecans, baked just until the edges are lightly crisp and the tops are golden while the cookies are still soft and chewy!
Who knows just how many versions of chocolate chip cookies are floating around, but this is the one we always come back to again and again. This cookie recipe is one used when I was catering with my dear friend Jane. Over the years this recipe has been pulled out more than any other – and for good reason! It starts with generous amount of melted butter blended with both granulated and brown sugar along with whole eggs for richness and an abundance of pure vanilla extract. Then stir in a hefty amount of chocolate chips and a wonderful nuttiness from golden pecans.
I use bittersweet chocolate chips and pecans, but you can certainly use your favorite chocolate and other types of nuts. And buy extra chocolate chips – you’ll want two overflowing cups. No skimping on the chips here!
These little rounds of dough bake up into delectable, irresistible cookies, so good we feel this cookie should definitely be on the holiday cookie list.
With a cold glass of milk, life doesn’t get much better. And I have it on good authority if you leave a few out on Christmas Eve, Santa will love you for it!
Chocolate Chip Cookies
2-½ cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter (not margarine) melted and cooled slightly
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1-½ teaspoon pure vanilla extract
2 extra-large eggs, room temperature
2 overflowing cups bittersweet chocolate chips
1 cup chopped toasted pecans
In a small bowl whisk together 2-¼ cups of the flour along with the baking soda and kosher salt.
Pour the melted butter into a large mixing bowl with the granulated sugar and the brown sugar, eggs and vanilla.
Beat on medium speed just until blended, about 1 to 2 minutes. Add flour mixture and blend on low speed just until flour disappears about 20 to 30 seconds.
Toss the chocolate chips and pecans together with ¼ cup of the remaining flour. Blend the chocolate chips and nuts into dough on low speed.
Using either a small ice cream scoop or teaspoon, drop rounds of the cookie dough – about 1” in diameter – onto Silpat or parchment lined baking sheets, leaving about 3” between cookies. Chill the dough for 15 minutes. If you want thinner, crispier cookies you can skip this step – you will want to put a little extra space between cookies when baking to allow room for the cookies to spread.
Bake the cookies in a preheated 325-degree oven for about 15 minutes, until they are just set and lightly golden. Do not over bake. Cool the cookies on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
If you’re not ready to bake all the cookies you can form the cookie dough into rounds and drop them on a rimmed baking sheet, cover with plastic wrap and chill for 2 to 3 days. You can also flash freeze the dough in rounds in the same way. Once frozen just drop them into a freezer bag or container. Then when you’re ready to bake just place the frozen dough balls on a lined baking sheet and proceed as normal.
Makes about 4-½ to 5 dozen cookies.
Chocolate Chip Cookies
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 2-½ cups flour, divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter, melted and cooled slightly
- ¾ cup granulated sugar
- ¾ cup brown sugar, firmly packed
- 1-½ teaspoons teaspoon pure vanilla extract
- 2 extra-large eggs, room temperature
- 2 overflowing cups bittersweet chocolate chips
- 1 cup chopped toasted pecans
Instructions
- In a small bowl whisk together 2-¼ cups of the flour along with the baking soda and kosher salt.
- Pour the melted butter into a large mixing bowl with the granulated sugar and the brown sugar, eggs and vanilla.
- Beat on medium speed just until blended, about 1 to 2 minutes.
- Add flour mixture and blend on low speed just until flour disappears about 20 to 30 seconds.
- Toss the chocolate chips and pecans together with ¼ cup of the remaining flour. Blend the chocolate chips and nuts into dough on low speed.
- Using either a small ice cream scoop or teaspoon, drop rounds of the cookie dough – about 1” in diameter – onto Silpat or parchment lined baking sheets, leaving about 3” between cookies. Chill the dough for 15 minutes. If you want thinner, crispier cookies you can skip this step – you will want to put a little extra space between cookies when baking to allow room for the cookies to spread.
- Bake the cookies in a preheated 325-degree oven for about 15 minutes, until they are just set and lightly golden. Do not over bake. Cool the cookies on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
