These Homemade Chocolate Chip Cookies are thick, yet soft, melt in your mouth cookies full of chunks of rich chocolate and chopped pecans. Better than bakery cookies they will put you on the top of the list with your cookie loving friends.
Look at those beauties. Now these are chocolate chip cookies. I have the secret to good thick cookies that melt in your mouth! You are going to love them.
I always split my batch in half. One half with pecans and one half without. Are you a nut lover or are you a lovers nut? Whatever the case may be prepare accordingly.
How to make Homemade Chocolate Chip Cookies!
First in a medium sized bowl whisk together flour, baking soda and salt. Set this aside as you will get back to it very soon.
Using a mixer cream butter, brown sugar and sugar. This may take several minutes to get the butter and sugar light and fluffy. Add vanilla and the eggs, one at a time mixing just until incorporated. Add the flour mixture to the butter mixture in three parts mixing just until combined. Make sure you scrape down the beater and bowl to combine. Stir in the chocolate chips and the pecans. Spoon on to parchment covered cookie sheets and bake just until the tops start to brown.
Let cool for ten minutes and then move to cookie cooling racks. Store in airtight containers. Look at those beauties! Makes you want a few, doesn’t it?
These gorgeous Homemade Chocolate Chip Cookies are perfect for anytime of the year. They are just right for a birthday party, neighborhood shindig, potluck or holiday party.
Recipe notes and helpful tips
- Always preheat your oven and load your cookies in the center of the oven.
- Use real unsalted sweet cream butter.
- Make sure you cream the butter and sugar until light and fluffy. However do not over-mix. Butter and sugar is over-mixed when the butter begins to separate.
- Use good quality chocolate. It really does make a difference.
- If you do not like pecans, try walnuts or omit them all together.
- Cover your baking sheets with parchment paper or use silicone baking mats.
- For optimum results bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
- Bake just until lightly browned. Chocolate Chip Cookies are best just slightly under cooked…or at least in opinion.
- Last but not least and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
These extraordinary cookies are perfect for any occasion whether it be small or large. Are you baking this holiday season? If so put these delights on your cookie list and let me know what you think. Go ahead! I know you want them. What’s stopping you?
Other cookie recipes you will love!
Homemade Chocolate Chip Cookies
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 1/4 cups brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 4 ounce bars Ghirardelli semi-sweet chocolate baking bars chopped.
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Stir flour, baking soda and salt in medium bowl; set aside. In stand mixer on medium speed cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated.
- Add dry mixture slowly to butter mixture. Scraping bowl several times. Stir in chocolate and nuts. Drop by rounded tablespoons on to ungreased cookie sheets. Bake 9-11 minutes or until the tops start to brown.
Notes
- If you would like to do half the batch without nuts you will only need 1/2 cup of nuts. Mix in after you have baked off 1/2 of the cookies.
- Always preheat your oven and load your cookies in the center of the oven.
- Use real unsalted sweet cream butter.
- Make sure you cream the butter and sugar until light and fluffy. However do not over-mix. Butter and sugar is over-mixed when the butter begins to separate.
- Use good quality chocolate. It really does make a difference.
- If you do not like pecans, try walnuts or omit them all together.
- Cover your baking sheets with parchment paper or use silicone baking mats.
- For optimum results bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
- Bake just until lightly browned. Chocolate Chip Cookies are best just slightly under cooked…or at least in opinion.
- Last but not least and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Nutrition
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This post was originally published November 30, 2015 and was republished September 1, 2019 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
STEPHANIE WALLS-BENBOW
Do you have to use unsalted butter????? I just bought about 6 pounds of salted butter for the holiday season.
Beth Pierce
No you can use the salted butter. They will still be absolutely delicious!
Jaimie
Sooooo yummmmmy! I think this is my new favorite chocolate chip cookie recipe!!
Beth Pierce
Thanks so much Jaimie! Glad that you liked them!
Diann Bonkowski
Love your Recipes… I miss my moms baking. EVertime I bake your goodies people Rave like when I use my Mothers recipes. I’m glad I got all her recipes when she passed except the ones that were a bit of this and a dab of that.. all in her head or go by the feel she would say.
Thank you so much
Crystal
I am currently using your recipe right this very minute
I love baking for my co-worker as they absolutely love baked goodies. I am doing 2 variations on your recipe. Ibake half with just chopped ghirardelli semi-sweet chocolate bars with rolo’s, and the other half wit rolo’s, chopped ghirardelli and pecan halves. They are turning out wonderfully well.
I’ll let you know the re-actions of my co-workers tomorrow after work.
Beth Pierce
That is awesome. I used to bake for my co-workers too when I worked in accounting. It was fun. I sure hope they enjoy your cookies!!
BRIAN
One of my old coworkers brings in a batch of cookies every so often to our job. Everybody loves them, so I wanted to make something comparable. I searched recipes and decided to try yours based on how the pictures looked. We nailed it, it was a succes on first attempt of ever making homeade cookies. My coworkers were fighting over them. Everybody was impressed and they are all very critical. I was expecting some trial and error, but really was perfect. Thank you soo much for the great recipe.
Beth Pierce
That is really great. You are most welcome my friend! I obviously love the fact that you nailed it! Thanks so much for leaving me such a nice message. It really made my day!
Brynn
I just made these but they didn’t spread out or bake all the way through. What did I do wrong? 🙁
Beth Pierce
Oh goodness. Sorry to hear about that. Baking can be like a chemistry experiment. Was your baking soda still active? Did you cream your butter and sugar? Did you preheat your oven? Is your oven temperature correct?
Betty Nolan
Can you add caramel to the recipe? I believe they would be called “turtle” cookies. Delicious as chocolate chip though!
Beth Pierce
I have never tried. I would suggest if you try it that you separate a small portion. That way if it does not work you still have part of the batch or if you come up with a different way to add it then you have more test dough.
Carole Darroch
CANNOT FIND FIND THAT BAKING CHOCOLATE, CAN I JUST USE CHOCOLATE CHUNKS (HERSHEY’S).
DeAndra
These look amazing! Can I make the dough ahead of time and keep in the freezer until ready to bake?
Beth Pierce
Yes you most certainly can Here is an excellent article from Sally’s Baking Addiction How to Freeze Cookies
Jeannie
Is the flour all-star purpose?
Beth Pierce
Yes just all purpose flour!
Diane
Gonna try these, they look sooooo good! 🙂
Beth Pierce
Thank you. They are delicious!!
Nyoka
I Made these cookies from your recipe for several different people, and everyone commented how delicious these cookies are. I think the Ghirardelli chocolate makes a big difference, really yummy.
Beth Pierce
Thanks so much Nyoka! So glad that everyone loved them!
Rosa
Hi Beth! I just made these. I used coconut oil instead of butter. I’m wondering if that’s why the cookies didn’t spread out. I used a #20 scoop, which is a little less that a tbsp. Made 47 chubby cookies. Very good, though! Thanks for the recipe.
Beth Pierce
Coconut oil is hard to bake with because it sets up so fast hence you always see it in solid form. If I add coconut oil I just add a little bit. A couple of tablespoons in place of a couple of tablespoons of butter. You are most welcome for the recipe!!
Phyllis
Beth do you use salted or unsalted butter?
Beth Pierce
Unsalted butter my friend. Sorry about the delay I was picking up the kids.
Cheri
How many cookies does this make?
bpierce
About 20 cookies. Happy baking!! 🙂
beccabooco
I made a double batch based on the reply below of getting 20 cookies from 1 batch. I used my 2 Tbs cookie scoop (the recipe suggests to make 1 Tbs rounded cookie dough balls). I figures with the 20 cookie suggestion, I would double the recipe. I made 58 cookies 🙂 Which is more than I expected! As soon as I measured out the flour, I knew I was going to have more than 20 cookies, but no problem ~ I froze half of the dough balls to bake a few at a time when we just need a fresh baked chocolate chip cookie
Lori
How did you freeze the dough b as old? Did you freeze them with the nuts in them?
Beth Pierce
I am not sure what your first question is. Yes you can freeze cookies with nuts in them and cookie dough with nuts in it.
Karen
These look delicious. I’m going to make later this month to send to my nephew who is in the Air Force in South Korea.
Kiya
How do you send cookies to ensure they stay fresh
Regina Perez
I learned how to mail cookies from a YouTube video. I send my son in Kuwait he let me know that they got there perfect and that the older women there were very impressed how they were wrapped and mail there try YouTube.
Monica
Oh yes! Exquisite. I put the nuts in all of them + I doubled the recipe and I used Dark chocolate.
bpierce
Thanks!! Yummy. Now you are making me hungry. 🙂
Karen
This recipe looks wonderful! I haven’t tried it yet because it calls for half as much butter as all the other recipes I have used for cookies. Just wanted to make sure I am not missing something. Love all your extra tips. Thank you!
Beth Pierce
It is correct. The key to thick chocolate chip cookies.