this is essentially the classic chocolate chip cookie recipe from the back of the Tollhouse package, with a few tweaks. I'm one of those people who likes the cookie more than the chips, so I've reduced their quantity a bit. I also like my cookies with a crisp buttery edge, and a slightly fudgy center. the classic recipe results in cookies a little too thin for my taste, so I tweaked the amount of flour slightly, and I have a couple tricks in shaping that result in a cookie of my preferred density. and of course, I have added pecans, because, yum.
2 1/4 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cups packed light brown sugar
3/4 cups granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups chocolate chips
1 cup pecans, chopped
- in a small bowl, whisk together flour, baking soda, and salt. set aside.
- in the bowl of a stand or electric mixer, beat butter for about 30 seconds to loosen it.
- with the mixer running, slowly add granulated sugar to the butter, then add the brown sugar. beat another 30 seconds or so, and then scrape down the sides and bottom of the bowl with a rubber spatula.
- with the mixer running, add one egg and wait until it's incorporated before adding the second egg. add the vanilla extract.
- spoon the dry ingredients into the running mixer, being careful to mix just until incorporated. turn the mixer off, and use a rubber spatula to scrape the sides and bottom of the bowl to make sure all of the dry ingredients are incorporated.
- add the chocolate chips and pecans and mix just long enough to evenly distribute the goods.
- let the batter rest at room temperature for 30 minutes or so. meanwhile, preheat oven to 350 degrees Fahrenheit.
- line a rimmed baking sheet with parchment paper or a silpat. using a small ice cream scoop or two spoons, scoop 12 balls of the rested batter onto the lined sheet.
- here's where the fudgy goodness begins: combine two of the balls to make one giant cookie ball. repeat with the remaining scooped batter, leaving you with 6 giant cookies!
- gently roll the cookie balls between your palms to even out the surface and to create a round cookie. this is also a great opportunity to make sure that the cookies are about the same size. if one of the balls is larger, pinch off a bit of dough and return it to the bowl. if one is smaller, add a bit of batter the the ball.
- place the rolled cookies back onto the lined baking sheet, leaving at least two inches between each cookie. don't press down on the cookie balls.
- place the cookies in the preheated oven and bake for 5 minutes.
- at this point, using a hot pad remove the sheet from the oven and give it a gentle whack on the counter top. this will help the dough spread a bit.
- return the sheet to the oven, making sure you've rotated it to ensure even baking. bake for another 4-6 minutes, based on your preference and your oven. the finished cookies should be golden brown around the edges and pale and just barely set in the center.
- place the baking sheet on a cooling rack and let cool for about 10 minutes, if you can bear to wait.
- repeat with the remaining cookie dough. luckily, the batter freezes well. see the note below for details.
- store the baked cookies in an airtight container for 2-3 days
to freeze: after shaping, wrap the cookie balls in several layers of plastic wrap and then wrap in aluminum foil and freeze. I usually wrap the cookies in twos for an easy treat during the week. when I want to bake, I let them thaw in the refrigerator overnight (or while I'm at work) and then bake as instructed. baking the frozen cookie balls is a bit tricky because they're pretty big, so I recommend thawing first!