Chocolate Chip Cookies
This is half of the original recipe size. Usually if it’s just Eileen and myself, I make this recipe size. Cookies are the absolute best when freshly baked. So I bake 2-3 cookies at a time, and I keep the excess dough covered tightly in the fridge for a few days. A half batch is 9 cookies, which is 3 days worth of freshly baked cookies.
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/4 cup white sugar
- 1/2 cup packed brown sugar
- 1 tablespoon(Really I just eyeball this one) vanilla extract
- 1 large egg
- 1 cup Toll House Semi Sweet Chocolate Chips (Trader Joes are good too, but must be semi-sweet)
- 1 cups chopped pecans (walnuts are more bitter)
- Start toasting the pecans in a frying pan. Keep an eye on these so they don’t burn.
- Mix softened butter, sugars, vanilla.
- Mix in egg.
- Add dry ingredients on top of wet ingredients, and mix.
- Taste dough(which contains raw egg + raw flour), and adjust as needed
- Mix in chocolate chips.
- Mix in toasted pecans while they are still piping hot.
- Cover dough and refridgerate for 24 hours.
- Preheat oven to 350 F
- Put a layer of parchment paper on baking sheet
- Scoop dough out with an icecream scooper
- Form each cookie by hand into a very uniform disc
- Bake for 15 minutes, and let cool. The cookie should crunch up a bit while it cools, but shouldn’t be crunchy immediately.
Note: The result is a little crisp on the outside, but still soft in the middle. Something about the hot nuts makes them a bit richer and helps the texture.