Ingredients: |
Ingredients: 2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup salted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed, do not substitute dark brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature
2 cups semisweet chocolate chips
1 cup coarsely chopped pecans
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Directions: |
Directions:1). Preheat the oven to 375 degrees. Ensure that all ingredients are room temperature before beginning. Line a large cookie sheet with parchment paper and set aside. Sift the flour, baking soda and salt into a small bowl and set aside.
2). In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and fluffy, about 2 to 3 minutes. Turn the mixer down to medium and add the eggs one at a time, beating for 1 minute after each addition.
3). With the mixer on low speed, gradually mix in the flour mixture in 3 batches, mixing only until just incorporated after each addition and scraping down the sides of the bowl as needed. Stir in the chocolate chips and nuts. Cover and chill the cookie dough in the refrigerator for at least 2 hours or overnight before baking.
4). If you chilled the cookie dough overnight, remove it from the refrigerator and allow it to set out for 45 minutes before baking. Otherwise, remove the dough from the refrigerator and immediately drop the cookies with a 2-tablespoon scoop onto the prepared cookie sheet. Keep the remaining unbaked cookie dough in the refrigerator chilling while you bake off the cookies. Bake for 16 to 18 minutes or until golden brown, turning the pan halfway through the baking time to ensure even browning. Cool on the baking sheet for 10 minutes, then remove to a wire rack to cool completely. |
This recipe for Joseph's Chocolate Chip Cookies is from