Homemade chocolate chip cookies with pecans.
They’re big, they’re warm and they’re wonderful.
(That’s what she said!) Here’s how he does it.
Complete Package Chocolate Chip Cookies:
2 1/3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
3/4 cup of granulated sugar
3/4 cup of brown sugar
2 sticks of unsalted butter
2 teaspoons of vanilla extract
1 bag (12 ounces) Guittard Extra Dark chocolate chips
1 cup chopped pecans
To begin, set your butter out on the counter to soften. Once you can squeeze it and it gives a little, it’s ready to go. In a large mixing bowl, combine the flour, baking soda, salt and sugars. Whisk to combine. Add the softened butter, eggs and vanilla and mix just until combined. (Note: TCP likes to mix the cookie dough with his hands so that he doesn’t over mix the cookie batter.) Stir in the chocolate chips and pecans just until they are evenly distributed.Using an ice cream scoop, TCP creates large balls of cookie dough that are slightly smaller than a baseball. He puts the dough balls into a mixing bowl and places the bowl in the freezer for 20 minutes. Depending on how warm your kitchen is, it may take a little longer for your cookie dough to firm up.
While the dough is chilling, pre-heat your oven to 375F. Once the dough balls feel firm to the touch but not frozen solid, they’re ready. For baking, The Complete Package insists that a thick heavy-duty baking sheet is the key to great cookies. It prevents the cookies from burning on the bottom.
One they’re ready to bake, TCP takes the dough balls out of the freezer one at a time, twists them in half, and places the “torn” side up in order to get better lift.
He bakes them six cookies at a time to give them some room to spread out. You’ll want to keep the dough balls in the refrigerator while each pan is baking so they don’t get soft. Here is TCP’s theory – soft cookie dough spreads out when baked and makes for thin cookies. Cold cookie dough that’s piled high will form taller, fluffier cookies. He must know what he’s talking about, because his cookies turn out consistently fabulous every single time.
Bake each tray for 15 minutes on the middle rack of your oven until they start to turn a light golden brown around the edges. Keep in mind that everyone’s oven is different. You may want to start watching yours at 12 minutes in case your oven runs hotter, or bake them longer if you have the opposite problem. Once they’re done, remove them from the oven, allow them to cool for a few minutes on the pan, then move them to cooling racks.
Once they’re cooled, grab a gallon of cold milk and get ready for a stampede. This recipe makes approximately 2 dozen cookies, and they won’t last long.
One last tip: if you can find them, try the Guittard Extra-Dark chocolate chips. They are our favorites, and they are worth seeking out. They will rock your world. Guaranteed. Or my name isn’t NanaBread. Well, actually my name is Jeanne, but let’s not get tangled up in technicalities here. Just try them!