Prep 0 mins
Cook 10 mins
This is one of my favourite recipes to make because it is the perfect, yummy chocolate fix! I first stumbled across it when doing a Chemistry project in grade 11, and ever since then I have been making it. Sometimes I have to hide cookies for myself because they get eaten so quickly! Sometimes I don't wait the 2 hours for the dough to firm in the fridge because I'm too impatient! You can just add a little extra flour and the cookies just turn out a little less puffed up, but still great!
- 1 1⁄4 cups unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 cup white sugar
- 3⁄4 cup packed brown sugar
- 1 1⁄2 cups white chocolate chips
- 1 1⁄2 cups milk chocolate chips
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 325°F (165°C).
- Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
- Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
- Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
- Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.
I tried this recipe over the weekend and there is not enough flour. They ended up one large flat undercooked cookie that was near burned on top. I was just glad my cookie sheet had edges or else my oven would be a real mess.