Homemade Chocolate Chip Cookies

These scrumptious Homemade Chocolate Chip Cookies are thick soft cookies full of chunks of semi-sweet chocolate and chopped pecans. The cookies can be baked and frozen for 2-3 weeks. For best results flash freeze and then move to freezer bags placed in sturdy ziploc freezer containers. Freeze for up to 3 months by shaping into individual balls and flash freezing. These are best also placed in freezer bags and then in sturdy ziploc freezer containers.

Course Dessert

Cuisine American

Keyword best chocolate chip cookies, homemade chocolate chip cookies, how to make chocolate chip cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 159kcal

Author Beth Pierce

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.

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