This is a popular chocolate chip cookie, and considering the recipe is from The Great Book of Chocolate, that is not surprise. These are very good cookies.
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 1/4 to 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 18-22 minutes or until cookies are a golden brown.
- Remove from the oven andlet cool on a wire rack.