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Author Notes: Every one has a favorite chocolate chip cookie recipe, and some share the same recipe from the back of the chip package, but this recipe is for grown-ups with A LOT of will power. People think that the reason its so wonderful is the sprinkling of fine, pink himalayan salt on top of the cookie...but it's all necessary for a worthwhile dessert experience. It takes some prep and some chilling time, and they are best the next day. Don't take short cuts...do it right or just follow a different recipe...the process is well worth it! If you can manage it, you will want to "reward" yourself by eating another and another...you will be able to find all kinds of justifications for "just one more cookie". Alas, there is no cookie rehab...so consider yourself warned...these cookies are addictive and worth it! —lorigoldsby
Makes 42 large cookies
- 20 tablespoons Unsalted butter (2 1/2 sticks) @ room temp
- 1 3/4 cups brown sugar
- 1/4 cup sugar
- 2 large eggs, @ room temp
- 1 tablespoon good quality vanilla
- 2 3/4 cups flour
- 1 teaspoon EACH of bakingpowder and baking soda (Heaping teaspoons)
- 1 teaspoon (scant) of fine kosher salt
- 12 ounces good quality chocolate cut into chunks
- 1 cup pecans
- fine, pink himalayan salt sprinkled on top of warm cookies
- Get your butter and eggs out and bring them up to room temperature. (overnight or several hours.
- In a stand mixer with a paddle attachment, beat butter and sugar on medium until mixture is fluffy. (It will look like a whipped mousse) It should take 4-5 minutes.
- While butter and sugar are being creamed, sift together flour, kosher salt, baking soda and baking powder.
- Add eggs one at a time. add vanilla.
- Fold in flour mixture 1/3 at a time by hand. Don't over stir. add chocolate chunks and pecans.
- CHILL DOUGH OVERNIGHT. (I have managed to bake after 2 hours to stop my family from whining...but really, overnight)
- Preheat oven to 375. Line 4 baking sheets with non-stick pan lining paper (like parchment paper but it has foil on one side) using a serving spoon, scoop out and place 6 cookies on each sheet
- Bake 12 minutes. Immediately after pulling out of the oven, sprinkle GENEROUSLY with the fine himalayian salt (think of it as sugar, not salt, if needed!) Let cool 2 minutes, then immediately move to a wire rack to finish cooling.
- Store in an airtight container. Believe it or not, these cookies just keep getting better the next day.
- NOTE: If you don't have a good spice shop handy, himalyayian salt can be found on-ine in a lot of places, but locally, I always find great prices at the TJ Maxx store in their food department. Usually $5.99 for a 6oz. shaker.
- NOTE: My husband LOVES these cookies but doesn't like the cookie dough raw...I think it has something to do with the way I whip and cream the butter and sugar together...raw, it just doesnt have that substanial "feel" and since he doesn't like it that way, no need to worry about raw eggs!
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