Chocolate Chip Cookies
My new favorite recipe for chocolate chip cookies. Crisp on the edges with gooey, chocolatey centers.
Servings: 18 cookies
Ingredients
- 1 cup chopped pecans
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 Tbsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 2 cups semisweet chocolate chips
- Coarse sea salt
Instructions
- Preheat oven to 350°F. Spread pecans in an even layer on a large rimmed baking sheet. Bake 10 minutes or until toasted and fragrant; cool on pan.
- Meanwhile, beat butter and sugars on high speed in the bowl of a stand mixer fitted with the paddle attachment (or use hand mixer) until fluffy, about 5 minutes.
- Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, baking powder, baking soda, and salt in a large bowl. With the mixer running on low speed, gradually beat into butter mixture until blended. Do not overmix.
- Stir in pecans and chocolate chips with a rubber spatula or spoon. Cover dough and chill at least 30 minutes or up to 3 days.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop dough using a 2 oz cookie dough scoop and place 6 cookies on each baking sheet.
- Bake 12 to 15 minutes or until edges are golden brown. Sprinkle with sea salt.
Notes
If you'd like to freeze your dough:
- After chilling the dough (makes it easier to shape into balls and prevents them from being frozen together), portion out all the dough into balls.
- Place the dough balls you'd like to freeze into a gallon-sized ziploc bag.
- Use your mouth to suck the air from the bag, seal the top, and place the refrigerator.
- Remove desired amount of dough balls from the freezer, place them on a parchment paper-lined baking sheet, and allow them to sit here for about 1 hour.
- Bake as described in the above recipe.