Chocolate Chip Cookies
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!
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.
Notes
If you’re not ready to bake 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.