Rating: 4 stars
57 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 5

If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

total:
40 mins
Yield:
Makes about 28 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

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  • 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.

  • Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

  • Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

  • 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.

  • Note: Nutritional analysis is per cookie.

  • Note: Store these cookies airtight for up to 2 days.

Nutrition Facts

208 calories; calories from fat 48%; protein 2.1g; fat 11g; saturated fat 6.3g; carbohydrates 28g; fiber 0.3g; sodium 165mg; cholesterol 34mg.
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