Chocolate Chip cookies are my favorite cookie. No matter what cookie recipe I dream up or bake, chocolate chip cookies remain #1 on my homemade cookie list. And I’m not alone. During the years I operated an online cookie bakery, our customer’s number one choice was Chocolate Chip. Oh, I’ve wandered over the years and favorited Sugar Cookies, Peanut Butter Cookies and Oatmeal Cookies. But the basic, simple combination of butter, sugar, eggs, flour and chocolate always calls me back.
I started craving chocolate chip cookies again this week. My Favorite Chocolate Chip Cookie Recipe will always be my best, I think. But that doesn’t stop me from adding a few ingredients to keep it interesting.
I’ve been enjoying the last few days with the drop in temperature and breeziness here in Pittsburgh Even though it’s still August, I needed a light sweater last evening while enjoying a glass of wine, ok two glasses of wine on my back porch. I know I’m in the minority when loving cooler weather, but Fall is the best time of the year to bake and it’s right around the corner. Roasted salty pecans came to mind when I started noticing the weather was changing.
I took pecan halves, broke them into chunky pieces and spread them out on a cookie sheet. Bits of butter and a generous sprinkling of sea salt combined with a 10 minute stay in a 350 degree oven and you’ll be ready to go. You’ll know when the pecans are finished roasting from the wonderful aroma in your kitchen!
Be careful not to burn the pecans. Set a timer, and stir once during the time in the oven. Make sure you cool your toasted pecans prior to adding to the cookie batter. Eat a handful while they are cooling if you must.
Oh my, these crunchy, chewy cookies have crispy and browned edges with a dense buttery interior that melds with the melting chocolate for a cookie that you will want to bake this fall. Use a good quality chocolate for the best results, I used semi-sweet Callebaut Chocolate Chips, a mix of dark and semi-sweet chocolate would also be a wonderful choice.
The topping of sea salt with the buttery nut flavor will have you craving more than one of these crackly and delicious cookies! So enjoy a pair of these nutty chocolate chip cookies with a mug of bold coffee or a cold glass of milk and have no guilt.
HAPPY FALL! ???
- 8 ounces unsalted butter (1 cup), softened
- 7½ ounces packed light brown sugar (1 cup)
- 7 ounces granulated white sugar (1 cup)
- 2 large eggs
- 1 TBL pure vanilla
- 1 ounce rolled (old-fashioned) oats (1/4 cup)
- 13 ounces all-purpose flour (preferably unbleached) (3 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt (plus extra for sprinkling)
- 1½ cups roasted pecans*
- 2 tsp butter
- 1½ cups semi-sweet chocolate chips
- Roast pecans by breaking pecan halves into chunky pieces, spread onto a cookie sheet, top with 2 tsp butter and sprinkle with sea salt. Bake in 350 degree oven for 10 minutes. Cool.
- Cream together butter and sugars in mixing bowl, careful not to overbeat. Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg with the sugars and butter. Add the rolled oats.
- Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients.
- Stir in the chocolate chips and cooled roasted pecans, using your hands to finish mixing.
- Portion 2 ounces of dough with a cookie scoop (or ice cream scoop) for each cookie or you can use a ¼ cup measuring cup to estimate.
- Bake 12 minutes in a 375 degree oven. Sprinkle with additional sea salt after removing from oven and let cool on tray until set.
When cookies are finished baking, they will have a light browned edge and the dough will still be soft in the middle. They will continue to bake on the pan.