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Michelle Obama's Chocolate Chip Cookies

For this recipe, I recommend using toasted pecans tossed in butter. They're perfectly fine without them, but I think any sort of nut really enhances this recipe, which is just a variation on the Toll House recipe. For the traditional flavor, stick with Nestle Toll House chips. Even though there are a lot of really good brands of chocolate chips, I think Nestle's have the most nostalgic taste.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: Southern
Servings: 50
Author: Cookie Madness

Ingredients

  • 1 cup pecan halves feel free to use more plus a teaspoon of butter
  • 2 1/4 cups 285 grams all-purpose unbleached flour (weigh for best results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup 114 grams salted butter, softened
  • 1/2 cup 96 grams Crisco
  • 3/4 cup 150 grams granulated sugar (organic is best)
  • 3/4 cup 150 grams packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs**
  • 2 cups Nestle Tollhouse or whatever brand you like Semisweet Chocolate Chip

Instructions

  • Preheat the oven to 350 degrees F. Lay pecans on a rimmed baking sheet and toast for about 5 to 7 minutes or until they start to release their oil. Toss the pecans with butter and let them cool, then chop them up. Set aside.
  • Adjust oven heat to 375 degrees F.
  • In a medium size bowl, mix together flour, baking soda and salt.
  • In a large bowl with an electric mixer, beat butter, Crisco, granulated sugar, brown sugar and vanilla extract. With mixer on low, add the eggs and beat on low just until mixed -- don't beat a lot of air into the batter.
  • By hand, or if using a stand mixer use the paddle on low, stir in the flour mixture.
  • When flour is blended, stir in the chips and nuts.
  • Drop batter by tablespoons (I use a medium cookie scoop these days) onto ungreased or regular foil lined baking sheet and bake at 375 for 10 to 12 minutes.
  • Let cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Notes

I like to use slightly less than two large eggs, which means cracking the eggs into a little cup, mixing them up and weighing out about 90 grams. Feel free to ignore the egg shenanigans, but I think the cookies are better with less egg.