The Best Chocolate Chip Cookies

I love Shel, and Shel loves chocolate chip cookies. So when I saw these tiny little pecans, labeled Native American Pecans, only about twice as big as a regular chocolate chip and tasting intensely pecan-y, I knew it was time to bake him some cookies. Normally I just use chopped regular pecans, and so can you, unless you happen to see these adorable miniature ones, and then I recommend them just for their extreme cuteness and the fact that you can leave them whole.

If you’re a person who likes to eat cookie dough, you’re going to love this dough, which tastes at least as good unbaked as it does in its more traditional format.

This recipe, based on my tweaks to one I found online about 15 years ago, has a huge chip-and-nut to dough ratio. Don’t be tempted to use less, there’s plenty of dough to hold it all together, even though it might not look like it. Picnic weather is finally here, and these are a perfect take-along. Just don’t forget the milk. These cookies will make you very popular.

The Best Chocolate Chip Cookies

1/2 cup softened butter
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 1/4 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
4 1/2 oz chocolate chips
4 1/2 oz toasted pecans

Preheat oven to 350°.

Place the two sugars in the bowl of a stand mixer, add the butter, and beat on medium speed until very creamy, stopping once or twice to scrape down the sides of the bowl. Add the egg and continue to beat until the mixture is fluffy and light, scraping down the sides of the bowl as necessary. Beat in the vanilla.

Turn off the mixer and add the flour, baking soda, baking powder, and salt. I don’t see any need to mix the dry stuff together beforehand, it’ll all mix in evenly and it saves one dirty bowl. Since Shel also does all the dishes, this is a Good Thing. With the mixer on low, blend the dry ingredients into the butter mixture until it just comes together. Remove the bowl from the mixer and stir in the chocolate chips and nuts by hand.

Using a Tablespoon cookie scoop, place the dough on ungreased cookie sheets. If you use a half-sheet pan, you will need two. You should end up with about 27 cookies. Bake for 9-10 minutes, just until the cookies are a light golden color. Do not overbake, on pain of losing the soft melting quality of these cookies.

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5 Comments on “The Best Chocolate Chip Cookies”

  1. These sound awesome!

  2. Jessica Says:

    These look delicious and I love cookies! I am definitely going to try them.

  3. Judy G. Russell Says:

    Droooool… (Say hi to Shel for me, please!)

  4. Tamara Says:

    The perfect treat for me to carry down to Santa Cruz next weekend. Thanks.

  5. Sue Geisler Says:

    I posted a link to the recipe on the Cook’s Forum. Two of us have made them now with wonderful results and comments. many thanks! My grandson, who is addicted to cookies, pronounced them “terrific” and asked to take the rest of them home for his school lunches. I kept a couple for myself.

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