Prep 30 mins
Cook 8 mins
These are my take on Toll House chocolate chip cookies; just better! They are my most requested cookie when company comes over! They are so good. The white chocolate has to be chopped fine so 1/4 is almost a flour, and the rest tiny chunks. The white chocolate 'flour' melts into the batter to impart a super nice flavour. You will get perfectly sized cookies using a tablespoon measure. I find a stainless steel one is perfect for evenly sized cookies. Don't pack or shape/handle the dough to keep them tender. Scoop out with your finger and dump on the cookie sheets. If you want thinner cookies for making ice cream cookie sandwiches, cut back the flour to 2 1/4 cups. If you have an old fashioned nut grinder, this is the best tool for chopping the white chocolate (so you get some 'flour' and the pecans so there is some nut dust to flavour the dough.
- 1 cup unsalted butter
- 3⁄4 cup white sugar
- 3⁄4 cup light brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon real vanilla
- 2 1⁄2 cups unbleached all-purpose flour
- 1 3⁄4 cups milk chocolate chips
- 3⁄4 cup finely chopped white chocolate
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again.
- Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough.
- Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough.
- Use non stick cookie sheets or line with parchment. Leave 2" space between dough.
- Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool.
- These cookies freeze very well.