Ingredient List Print Recipe
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 3 tablespoons light corn syrup
- 2 tablespoons milk
- 1 large egg yolk
- 1 tablespoon vanilla extract
- Pinch of salt
- 1/2 cup pecans, toasted and chopped
- 3/4 cup semi sweet chocolate chips
The BEST Chocolate Chip Cookies
I have a different approach to the classic chocolate chip cookie: I like to add pieces of toasted pecans and favor chips over chocolate chunks or chopped chocolate shards. I prefer cookies that are crispy on the edges and soft in the middle. After much experimentation, I found that using three types of sweeteners ultimately creates my idea of the perfect cookie—a balance of crispy, chewy and soft.
SERVINGS: MAKES 16 COOKIES
Preheat the oven to 375 degrees F.
Sift together flour and baking soda.
In a standing mixer with a paddle attachment, cream butter, sugars and corn syrup together until well combined, about 1 minute.
Add milk, egg yolk, vanilla and salt. Beat until well mixed, then add the dry ingredients. Mix on low speed just until batter forms. Do not over beat.
Fold in toasted pecans and chocolate chips by hand.
Drop small golf ball sized portions of batter 2 inches apart on parchment lined baking sheets. Bake one sheet at a time until brown and flat, about 10 minutes.
Reserve to a cookie rack to cool.
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