Tri-Chocolate Chip Cookies

Total Time
45mins
Prep 15 mins
Cook 30 mins

Here is another cookie recipe from my friend Lisa--another one I was fortunate enough to be a taste-tester for. I use a smaller cookie scoop so I can have cookies to share (or so they will last longer with all of the cookie hounds in the house!). Also, feel free to experiment with different types of chocolate. I generally use all semi-sweet or a mixture of semi-sweet and Belgian chocolate chips due to personal preference. And, since my hubby is not a fan of nuts in his cookies, I generally leave those out.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375.
  2. Line 2 cookie sheets with parchment paper or a silicone mat.
  3. In a large mixing bowl whisk together the melted butter and sugars.
  4. Whisk in the eggs and vanilla and mix well. Combine the flour, baking powder and salt and sift into the butter mixture, stirring with a rubber spatula to blend well.
  5. Add the chocolate chips and pecans; stir to combine.
  6. Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, placing them at least 3 inches apart on the cookie sheet.
  7. Flatten gently to form 2 1/2 to 3 inch discs. Bake 12-15 minutes, until just golden brown around the edges, but still pale in color.
  8. Remove from the oven, slide the paper or mat onto a metal rack to cool.

Reviews

(1)
Most Helpful

This is a nice, chewy chocolate chip cookie. They are huge! You definitely need just one! If you like soft and chewy cookies you will love these! I only used about 1/2 the pecans it calls for because we are not huge nut fans in baked goods.

Cook4_6 April 13, 2008

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