Great Book of Chocolate Cookies aka Blue Chip Chocolate Chip Cookies
Chewy, sweet, chocolate chip cookies. Baking on the upper rack at 300 helps prevent burnt bottoms and gives you an evenly browned top. For chewier cookies, bake for a shorter time. For crisper cookies, just bake longer.
Servings 16
Ingredients
- ½ cup granulated sugar (100 grams)
- ½ cup very firmly packed light brown sugar (120 grams)
- 8 tablespoons unsalted butter, cold, cut up (115 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ to 1 ⅓ cups all-purpose flour (175 grams)
- ¼ teaspoon plus an extra pinch of salt I used a scant ½ teaspoon
- 1 ⅓ cups semisweet chocolate chips
- ¾ cups pecans toasted and chopped
Instructions
- 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.
Notes
For the flour I used the gram amount of 175 grams. The volume amount will vary based on type of flour, humidity and how your scoop.