We were having friends over for dinner and I needed to make a dessert. I also needed to make a school lunch treat for my kids’ lunches this week. I decided to keep it simple and make cookies. I looked in my cooking bible, The New Best Recipe Cookbook (Revised Edition) by the Editor’s of Cook’s Illustrated for inspiration. I found a recipe for big, thick, and chewy cookies with both semi sweet and white chocolate chips as well as pecans. My kind of cookie! They were a huge hit for dessert – I served them with vanilla/chocolate swirl ice cream with caramel and I plan to pack the remaining cookies in lunches this week.
Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
Combine together the flour, baking soda, and salt in a bowl; set aside.
Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi sweet chips, white chocolate chips, and pecans.
Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below
Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with remaining dough.
Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes, making sure to rotate baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. Enjoy.