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.
- 1 cup unsalted butter, melted and cooled
- 1 cup dark brown sugar
- 1⁄2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2⁄3 cup white chocolate chips
- 2⁄3 cup semi-sweet chocolate chips
- 2⁄3 cup milk chocolate chips
- 1 cup pecans, coarsely chopped (optional)
- Preheat the oven to 375.
- Line 2 cookie sheets with parchment paper or a silicone mat.
- In a large mixing bowl whisk together the melted butter and sugars.
- 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.
- Add the chocolate chips and pecans; stir to combine.
- 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.
- 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.
- Remove from the oven, slide the paper or mat onto a metal rack to cool.
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.