I’m picky when it comes to cookies. I like cookies that are on the puffy side, not flat. I like cookies that have some give while still having a crispy edge. I love nutty cookies. I don’t like chocolate chips. I like the flavor of chocolate but not sections of melted chocolate. Told you, I’m picky.
Since my family won’t budge on the chocolate chip issue, I decided I would cut them down into much smaller pieces. I used milk chocolate chips but feel free to use what you like best. Same with the nuts. I used pecans in this one because that’s what I had but walnuts would be just as delicious.
When making cookies you need to know what kind of cookie you like. Do you like cookies that are flat and crisp? Do you like cookies that are fuller and have a soft center? For these I knew I wanted something that was slightly poofy. So with that in mind I used cake flour instead of all purpose, I used baking powder and salt instead of baking soda and I chilled the cookies for at least four hours.
Cook them for 12 minutes although check on them early on. Situations vary when baking so if you’re not sure remove one from the cookie sheet after 11 minutes and let it cool. That way you can compare with the ones that are in a minute or two longer.
In between batches, make sure to put the cookie dough back in the refrigerator. Also, use parchment paper. Seriously.
If cookies are not your thing or you are looking for a more decadent dessert, check out our other dessert recipes. Also, we use polish pottery to serve and cook almost everything we eat. You can find a wonderful selection at Pacific Polish Pottery.
- 1 cup butter softened (2 sticks)
- 1 cup brown sugar packed down
- 2/3 cup white sugar
- 1 hole egg plus one additional egg yolk
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chocolate chips chopped fine
- 1 cup pecans roughly chopped
- Preheat oven to 350 degrees
- In a medium bowl add the dry ingredients (flour, baking powder and salt). Mix well and put aside
- In a separate bowl, mix the butter, brown sugar and white sugar on medium speed for two minutes
- add eggs and vanilla and beat another minute
- Using a spatula fold in the pecans
- Then (still using the spatula) mix in the flour in three stages
- Finally, fold in the chocolate chips
- cover with plastic and put in the refrigerator for at least two hours. four to six is even better.
- Place mounds of dough (a smaller ice cream scoop works wonders here) on a cookie sheet spaced evenly apart. Bake for 11-12 minutes but start checking around 9 minutes.