Considering the source (The Great Book of Chocolate), I expected today’s cookies to great. They were! What’s interesting about this recipe is that the cookies are baked at 300 degrees in the upper third of the oven. I wasn’t sure what to expect baking cookies near the top of the oven, but what I got were big, chewy, bumpy cookies with nicely rounded edges. They were definitely Grade A.
If you are familiar with the original recipe, you’ll notice I changed a few measurements. I used slightly fewer chips & nuts and adjusted the volume amount of flour to match the grams. If you weigh your flour this is a non-issue, but a lot of people use 4.5 oz/126 grams per cup so a measurement of 175 grams would actually be a good 1 1/3 cups of flour. Not that the original recipe is wrong, because some people use a standard of 5 oz/140 grams per cup.
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) very firmly packed light brown sugar
- 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut up
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/3 cups (175 grams) all-purpose flour
- 1/4 teaspoon plus an extra pinch of salt (I used a scant 1/2 teaspoon)
- 1 1/3 cups semisweet chocolate chips
- 3/4 cups pecans, toasted and chopped
- Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
- Cream cold, cut up butter and sugar with an electric mixer. When smooth, beat in the egg, vanilla, baking soda and salt. Scrape sides of bowl and make sure salt & soda are well distributed, then add the flour and stir by hand until it has almost disappeared. Add the chocolate chips and toasted nuts and stir until mixed in.
- Shape the dough into 2 inch balls and place about 3 to 4 inches apart on parchment lined cookie sheets. Press tops down slightly. Bake for 18 minutes** or until cookies are a golden brown. Remove from the oven and cool on a wire rack.
- Makes about 16 big cookies
- **Mine took almost 22 minutes.