Thick and Chewy Black and White Chocolate Chip Cookies with Pecans
Servings 18 Large Cookies
Equipment
- Baking Sheet
- Hand mixer
- Cooling Rack
Ingredients
- 2 cups + 2 tbsp flour
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsp butter melted and cooled until just warm
- 1 cup light brown sugar packed
- ½ cup white sugar
- 1 large egg + 1 large yolk
- 2 tsp vanilla extract
- 1 cup semi-sweet
- ½ cup white chocolate chips
- ½ cup pecan pieces
Instructions
- Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
- Combine the flour, baking soda, and salt in a bowl; set aside.
- Using a hand beater or stand mixer, beat the butter and sugars 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 it 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 the 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 the baking sheet halfway through baking time.
- Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack. Enjoy.