These Homemade Chocolate Chip Cookies are thick, yet soft, melt in your mouth cookies full of chunks of rich chocolate and chopped pecans. Better than bakery cookies they will put you on the top of the list with your cookie loving friends.
Look at those beauties. Now these are chocolate chip cookies. I have the secret to good thick cookies that melt in your mouth! You are going to love them.
I always split my batch in half. One half with pecans and one half without. Are you a nut lover or are you a lovers nut? Whatever the case may be prepare accordingly.
How to make Homemade Chocolate Chip Cookies!
First in a medium sized bowl whisk together flour, baking soda and salt. Set this aside as you will get back to it very soon.
Using a mixer cream butter, brown sugar and sugar. This may take several minutes to get the butter and sugar light and fluffy. Add vanilla and the eggs, one at a time mixing just until incorporated. Add the flour mixture to the butter mixture in three parts mixing just until combined. Make sure you scrape down the beater and bowl to combine. Stir in the chocolate chips and the pecans. Spoon on to parchment covered cookie sheets and bake just until the tops start to brown.
Let cool for ten minutes and then move to cookie cooling racks. Store in airtight containers. Look at those beauties! Makes you want a few, doesn’t it?
These gorgeous Homemade Chocolate Chip Cookies are perfect for anytime of the year. They are just right for a birthday party, neighborhood shindig, potluck or holiday party.
Recipe notes and helpful tips
- Always preheat your oven and load your cookies in the center of the oven.
- Use real unsalted sweet cream butter.
- Make sure you cream the butter and sugar until light and fluffy. However do not over-mix. Butter and sugar is over-mixed when the butter begins to separate.
- Use good quality chocolate. It really does make a difference.
- If you do not like pecans, try walnuts or omit them all together.
- Cover your baking sheets with parchment paper or use silicone baking mats.
- For optimum results bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
- Bake just until lightly browned. Chocolate Chip Cookies are best just slightly under cooked…or at least in opinion.
- Last but not least and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
These extraordinary cookies are perfect for any occasion whether it be small or large. Are you baking this holiday season? If so put these delights on your cookie list and let me know what you think. Go ahead! I know you want them. What’s stopping you?
Other cookie recipes you will love!
Homemade Chocolate Chip Cookies
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 1/4 cups brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 4 ounce bars Ghirardelli semi-sweet chocolate baking bars chopped.
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Stir flour, baking soda and salt in medium bowl; set aside. In stand mixer on medium speed cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated.
- Add dry mixture slowly to butter mixture. Scraping bowl several times. Stir in chocolate and nuts. Drop by rounded tablespoons on to ungreased cookie sheets. Bake 9-11 minutes or until the tops start to brown.
Notes
- If you would like to do half the batch without nuts you will only need 1/2 cup of nuts. Mix in after you have baked off 1/2 of the cookies.
- Always preheat your oven and load your cookies in the center of the oven.
- Use real unsalted sweet cream butter.
- Make sure you cream the butter and sugar until light and fluffy. However do not over-mix. Butter and sugar is over-mixed when the butter begins to separate.
- Use good quality chocolate. It really does make a difference.
- If you do not like pecans, try walnuts or omit them all together.
- Cover your baking sheets with parchment paper or use silicone baking mats.
- For optimum results bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
- Bake just until lightly browned. Chocolate Chip Cookies are best just slightly under cooked…or at least in opinion.
- Last but not least and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Nutrition
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This post was originally published November 30, 2015 and was republished September 1, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Tara
These are definitely a “you can’t eat just one” kinda cookie!
Kushigalu
I wish I could grab one right from the screen. Looks amazingly delicious!
Anissa
Made this recipe with coconut sugar I happened to have. I was out of brown sugar (that never happens!) anyway, I used a scoop and then refrigerated the balls on pan before baking. They’re looking awesome so far. I am a pro cook so I wasn’t afraid of the substitute. I doubled this recipe and so far I have 36 medium size cookies. It looks like I’ll end up with about 42 total using my 1 oz scoop.
Beth Pierce
Cool! Glad they are looking good so far. Can you please explain what is coconut sugar? Since I love coconut I feel like I need to know.
Richelle Leonard
My cookies taste delicious, but they went flat.
Beth Pierce
I am sorry to hear that they went flat. Cookies can go flat for several reasons but the two top reasons are that the butter was too soft or over worked. I recommend cooking just a couple of cookies to start with and if the spread too fast than refrigerate the dough for about an hour and try again. The second reason would be that your leavening agent (is this case baking soda) has weakened and needs to be replaced. Also make sure you preheat your oven and don’t load cookie dough on to warm cookie sheets.
STEPHANIE WALLS-BENBOW
Do you have to use unsalted butter????? I just bought about 6 pounds of salted butter for the holiday season.
Beth Pierce
No you can use the salted butter. They will still be absolutely delicious!
Jaimie
Sooooo yummmmmy! I think this is my new favorite chocolate chip cookie recipe!!
Beth Pierce
Thanks so much Jaimie! Glad that you liked them!
Diann Bonkowski
Love your Recipes… I miss my moms baking. EVertime I bake your goodies people Rave like when I use my Mothers recipes. I’m glad I got all her recipes when she passed except the ones that were a bit of this and a dab of that.. all in her head or go by the feel she would say.
Thank you so much
Crystal
I am currently using your recipe right this very minute
I love baking for my co-worker as they absolutely love baked goodies. I am doing 2 variations on your recipe. Ibake half with just chopped ghirardelli semi-sweet chocolate bars with rolo’s, and the other half wit rolo’s, chopped ghirardelli and pecan halves. They are turning out wonderfully well.
I’ll let you know the re-actions of my co-workers tomorrow after work.
Beth Pierce
That is awesome. I used to bake for my co-workers too when I worked in accounting. It was fun. I sure hope they enjoy your cookies!!
BRIAN
One of my old coworkers brings in a batch of cookies every so often to our job. Everybody loves them, so I wanted to make something comparable. I searched recipes and decided to try yours based on how the pictures looked. We nailed it, it was a succes on first attempt of ever making homeade cookies. My coworkers were fighting over them. Everybody was impressed and they are all very critical. I was expecting some trial and error, but really was perfect. Thank you soo much for the great recipe.
Beth Pierce
That is really great. You are most welcome my friend! I obviously love the fact that you nailed it! Thanks so much for leaving me such a nice message. It really made my day!
Brynn
I just made these but they didn’t spread out or bake all the way through. What did I do wrong? 🙁
Beth Pierce
Oh goodness. Sorry to hear about that. Baking can be like a chemistry experiment. Was your baking soda still active? Did you cream your butter and sugar? Did you preheat your oven? Is your oven temperature correct?