A girlfriend of mine sent me through this recipe and said they are the BEST chewy choc chip cookies she’s had ever baked. I changed it a bit and added pecans to the mix, some sea salt flakes and the combo could not have come out better. This recipe is from the amazing @pinchofyum with a couple of changes to full credit goes to Lindsay for this. I am so happy I can share this with you as I know how hard it is to find that perfect choc chip cookie recipe.
320g of salted butter
300 grams white sugar (I like to use raw cane sugar with a coarser texture)
165 grams packed light brown sugar
3 teaspoon vanilla
3 eggs, room temperature
560 grams all purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt (but I always add a little extra)
375 grams dark chocolate melts
150 grams pecans, roughly chopped
Sea salt flakes
1. Preheat the oven to 170 degrees (C). Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and poecan nuts and incorporate with your hands.
4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Sprinkle with some salt flakes and bake for 9-11 minutes until the cookies look puffy and dry and just barely golden (my oven is fan forced only so 9 minutes was perfect). Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
Like all the cookies I have made especially for the Christmas period, I freeze them in an air tight container and the day before gifting them I will arrange them in the gift box/container and place in the fridge. This ensures they are fresh and do not go stale especially in our Australian humid climate.
Enjoy and be sure to share any feedback below or remakes over on Instagram @rossanos.casa