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5.0 from 6 votes

Ultimate Chocolate Chip Cookies

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
1 d
Cook Time
mins
Total Time
1 d 12 mins
Course: Dessert , Snacks , Baked Goods , Others

Ingredients

  • 2 1/2 cups 350 g all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1 cup 8 ounces/225 g unsalted butter, room temperature
  • 1 cup 215 g packed light brown sugar
  • 3/4 cup 150 g granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 2 cups about 225 g pecans, toasted and chopped
  • 16 ounces 450 g bittersweet or white chocolate chips
  • Maldon Salt for sprinkling on top

Instructions

    Cup of Yum
  1. In a bowl, sift or whisk together the flour, baking soda, salt
  2. In a separate bowl beat together butter, light brown sugar, granulated sugar, vanilla extract. Add the eggs one at a time, beating thoroughly after each addition until incorporated. Slowly mix in flour mixture until incorporated (do not over mix!). Finally, stir in chocolate and nuts.
  3. Divide the dough into quarters. Roll each dough into a log about 9" long and wrap in plastic. Chill in the refrigerator for 24-36 hours.
  4. When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mat.
  5. Slice the logs into 3/4 inch disks and place them at least 3 inches apart on the baking sheets. Transfer to oven and bake until golden brown around edges but still soft, 10-12 minutes, rotating pans back to front and top and bottom half way through baking.
  6. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with Maldon salt and gently press down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
  7. Baked cookies will store in an airtight container for 4 days. Unbaked dough can be refrigerated for up to a week or frozen for up to a month.