This is a chocolate chip cookie recipe I have been making for at least 10 years. I named it for my husband Andrew who adored the cookie and pronounced it as his favourite. Now the guy has the really tough job of testing everything I make, including oodles of cookie recipes. He says that the Peanut Butter Chocolate Chunk Cookies I make may have overtaken these as the “favourite” cookie, however, these still hold the #1 spot for the chocolate chip category.
After trying a lot of chocolate chip cookie recipes, this one still takes the top spot for me. Great texture, crisp on the outside, chewy on the inside. Lots of semi-sweet chocolate chips and studded with finely chopped pecans which are a favourite of ours.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons of hot water
- 3 cups of all purpose flour
- 1/2 teaspoon kosher salt
- 2 cups of good quality semi-sweet chocolate chips
- 2 cups of finely chopped pecans
- Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper or a silpat liner
- In the bowl of an electric mixer cream butter and sugars together until light and creamy.
- Add the eggs one at a time and combine well. Add the vanilla.
- Combine the baking soda with the hot water and add the liquid to the cookie batter and combine.
- Add the kosher salt to the flour and whisk to combine, then add to the mixer in one cup increments combining well after each addition.
- Add the chocolate chips and pecans to the dough.
- Using a medium OXO scoop (1 1/2 tablespoon capacity) or spoons drop dough onto the baking sheet. Flatten the tops of the cookies to form 2″ disks so the cookie bake evenly into perfect circles.
- Bake for 12-15 minutes or until golden . . . *Note: every oven bakes differently so keep and eye on yours to determine the optimal baking time.
- Remove from oven, let rest for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Recipe yields 48 cookies (about 2 3/4″ to 3″ wide)
- Tip: After step #7 you can place the cookie disks into the freezer on a parchment lined baking sheet. Once dough is frozen solid remove the disks and place in a large freezer bag to enjoy anytime without the prep work! Bake from frozen until golden (may need a an extra minute or two).