Yes, I know saying “the best” is a big boast. But, after the first time I tasted these chocolate chip cookies, there was no turning back. After you have them, I think you’ll agree—they are the best. I worked in a kitchen for 10 years and ate a lot of cookies during that time. I know a good cookie when I taste it. As far as homemade chocolate chip cookies go, this one is simply the best.
The following recipe is adapted from a culinary textbook called On Cooking (5th edition). I have yet to find a bad, or even mediocre, recipe in this book. I used the Pepper Steak recipe when I proposed to Jenna, but I digress… We cut the recipe in half because the full recipe is too big for my family. It is for professional cooking after all, but if you have a big family then it’s perfect.
I think what makes this cookie recipe is both the high volume of chocolate chips (the full recipe calls 2 lbs.), and the brown to regular sugar ratio. We have never made this recipe with nuts, it just doesn’t need it, but if you’re nuts about nuts, by all means add some.
The one wonky thing about this recipe is the book uses ounces of weight instead of the home kitchen lingo of cups. In other words, you will need a scale because 4 oz of weight does not convert to a half cup dry or liquid measure. Measuring by weight is more accurate. If you don’t have a scale, get one. It is a very useful tool.
Jen likes to hand stir in the chocolate chips, if you use the mixer it will crush the chocolate chips (we can’t have crushed chocolate chips). We always under bake the cookies one minute, the time below is the full time.
This recipe makes about 2 dozen cookies.
What you need:
2 sticks of unsalted butter
4 oz. of sugar
6 oz. of brown sugar
1 tsp. of vanilla extract
1 tsp. of salt
10 oz. of flour
1/2 tsp. of baking soda
12 oz. of chocolate chips
4 oz. of pecans or walnuts
- Cream the butter and the sugars in the bowl of a mixer fitted with the paddle attachment. Beat until light, approximately 5 minutes at medium speed.
- Add the eggs to the creamed mixture one at a time. Add the vanilla.
- In a separate bowl: Stir the salt, flour and baking soda together then add to the creamed mixture.
- Hand stir in the pecans and chocolate chips.
- Scoop out the dough into tablespoon sized onto a cookies sheet or none stick pan and bake at 350F until the cookies are golden brown and cooked through, approximately 10-12 minutes.
Enjoy, these cookies are awesome!