once, i thought you should look for and keep only one chocolate chip cookie recipe. pretty sure my beliefs have changed and i now agree that life is too short to only make one recipe.
these cookies are the result of lots of advice, tips from others, and searching the depths of my soul. one friend of mine has always said a good chocolate chip cookie (CCC) is BIG, definitely not on the small side (although sometimes i am fine with a small cookie because i feel ok about eating more of them). another wise source, claims that CCCs come out best when baked at 360, and not 350. i personally love a little espresso powder in mine, but i added only a little in this recipe. it truly lends so much depth to the batter. lastly, there is a little “secret ingredient” that i have added, after just playing around with different ideas: ground pecans (these are the things i think about before i fall asleep at night). FOR REALS it makes these cookies crazy good, giving them this chewy but thick puffy texture and SO much flavor. (of course, if you’re allergic, you can omit the pecans.)
these cookies have a special place in my heart, as do these of course, for they are classic and perfect and ohmygoodness i have a hard time eating just one.
so maybe i should say they have a special place
on my thighs in my smile!
the EL GRANDE chewy chocolate chip cookie
makes about 14 large cookies, or 38 regular-sized
2 sticks butter, at room temperature
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp espresso powder
1/2 cup white sugar
3/4 cup brown sugar (packed)
2 tsp vanilla extract
1/3 cup pecans, ground
1 1/2 cups chocolate chips (semi-sweet or dark)
1. preheat oven to 360. line 2 large cookie sheets with parchment paper. put pecans into a small food processor and ground until fine. set aside.
2. in a large bowl, whisk together flour, baking soda, salt, cinnamon, and espresso powder. set aside.
3. in a separate large bowl, beat softened butter and sugars on medium speed, until light and fluffy. add in vanilla and eggs. with a spatula, mix in ground pecans. add half of flour mixture and mix. add the rest and mix by hand until *almost* completely incorporated. add in chocolate chips and stir to combine.
4. scoop batter with a large cookie scoop, or spoon into balls about 1/4 cup in size, onto a cookie sheet. keep about 2 inches apart – you should get about 4-6 cookies per cookie sheet. bake for 11-13 minutes – they should be just beginning to brown along the bottom edge. bang sheet lightly on the counter after removing from the oven (this gives them the pretty lines on top that i just love). allow to cool a bit on a cookie rack – but not too long if you want them all melty & gooey 🙂