A Popular Chocolate Chip Cookie Recipe
Chewy, sweet, chocolate chip cookies adapted from The Great Book of Chocolate. When I make these I use the gram measurements rather than the volume. Like biscotti or other cookies that kind of dry out when cooked at a low temperature, these cookies are crisp throughout when baked for slightly longer. For a chewy cookie, just reduce the bake time.
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.
