Yield
Makes 32 cookies

Prep and Cook Time: about 35 minutes. Store these cookies airtight for up to 2 days.

How to Make It

Step 1

In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until well blended and smooth; scraping down sides of bowl as needed.

Step 2

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

Step 3

Dough will be crumbly; pinch into 1-tablespoon lumps and drop about 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Step 4

Bake in a 300° oven until cookies are an even golden brown, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Step 6

Note: Nutritional analysis is per cookie.

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