Directions: |
Directions:1. Line a large baking sheet with a silicone baking mat, set aside.
2. In a large mixing bowl add the butter and sugars. Using a hand or stand mixer cream the butter and sugars together until fluffy.
3. Add in the large egg, vanilla and mix until combined.
4. Add the flour, baking powder, and salt. Mix until combined. The dough might seem to be in crumbles as mentioned above.
5. Pour in the chocolate chips and pecans (if using) and use your hands to mix them in. This will bring the dough together. Be gentle though. We don't want to compact the dough too much. We want to keep it as airy as possible.
6. Divide the dough into 6 pieces. Gently form into cookie form. Place on the baking sheet.
7. Chill the cookie dough for at least 30 minutes. Preheat the oven to 375 during this time.
8. Bake the cookies for about 16-18 minutes. The outside will be golden brown.
9. Let the cookies cool on the baking sheet for at least 5 minutes, then remove to a wire rack to continue cooling. The cookies need to cool prior to serving. They are best at room temperature.
IMPORTANT TIPS:
The best dough will form if you use a hand mixer or stand mixer. This will allow you to throughly cream the butter and sugars.
If using a mixer, the dough might seem a bit crumbly. Moist, but not completely sticking together in a solid mound. This is ok. It’s due to the amount of flour in the recipe. This is another thing that makes the cookies so thick. Use your hands to mix the chocolate chips in all the way and you will see the dough come together.
Again, don’t squish the dough together. Keep it nice and airy. Form it just enough to make the cookie shape. |
This recipe for Thick Chocolate Chip Cookies is from