No-Chill Chocolate Chip Cookies
My all-time favorite chocolate chip cookie recipe. The perfect combination of crispy, chewy, and chocolatey makes these cookies to die for!
Servings: 20 cookies
Ingredients
- 1 cup cold unsalted butter cut into cubes
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs at room temperature
- 1 Tbsp pure vanilla extract (or use vanilla paste)
- 3 1/4 cups all-purpose flour
- 1 1/4 tsp kosher salt
- 1 tsp baking soda
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans toasted
- Flaky sea salt
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk the butter and both sugars in a stand mixer fitted with the paddle attachment until smooth.
- Add the eggs and vanilla, and mix well.
- In a separate bowl, whisk the flour, salt, and baking soda. Slowly add the flour mixture to the butter and sugar mixture, and pulse until a few streaks of flour remain (do not overmix).
- Add the chocolate chips and pecans, and pulse until just combined.
- Scoop the cookies into uniform sizes (I like to use a cookie scoop for this), and them 2 inches apart on prepared pans. Bake 10 to 12 minutes or until the cookies turn just golden brown on the edges.
- Remove from the oven; sprinkle with coarse sea salt, and let cool on pan before transferring to a cooling rack.