Heather’s Chocolate Chip Cookies
AuthorHeatherLeighCategoryDessertDifficultyBeginnerI know what you're thinking: how different can this recipe be? True, it's very similar to the all-familiar Toll House standard, but with some crucial tweaks that really make these sensational and quite different in taste (I've been honing this recipe since I was 16!!). As such, I'd try sticking to the recipe faithfully your first go before adjusting (like all home chefs should) to your personal preferences.
First, put your cup of pecans in TWO sandwich-sized Ziploc bags and smash them yourself, so they're uneven in size, but the bigger chunks are maybe a 1/4" cube. That pecan dust in there is practically gold and that's why you're smashing them yourself!
Now you can preheat your oven to 350 degrees
Mix together your dry ingredients in a bowl and set aside
In a large bowl, plop your two sticks of butter in, followed by your sugars and then your extract, beating thoroughly but only enough
Follow by adding each egg, one at a time and beating well after each egg addition
Slowly (maybe in 3 portions) add your dry mixture to your wet dough beginnings, beating well each time, set aside
In a large bowl or Ziploc bag, mix up your mix-ins so they're one cohesive mixture
Pour your cohesive mix-in bundle into your dough and stir with a large sturdy spoon
Roll your dough into little cookie balls and space openly on a cookie sheet. The bigger the ball, the bigger and doughier the cookie will be. If you refrigerate the dough and then make the balls, they'll cook more uniformly, but have a more cakey rather than chewy texture. See which you like better!
Bake until just golden in the oven, 10-15 minutes depending
The coconut does NOT add a "coconut-y" flavor so much as it adds a bit of tasty chewiness and some serious butter flavor, who'd have thought? And the pecans are important as the nut as they add the warm, round flavor as opposed to the sharp bitterness of walnuts.
Ingredients
Directions
First, put your cup of pecans in TWO sandwich-sized Ziploc bags and smash them yourself, so they're uneven in size, but the bigger chunks are maybe a 1/4" cube. That pecan dust in there is practically gold and that's why you're smashing them yourself!
Now you can preheat your oven to 350 degrees
Mix together your dry ingredients in a bowl and set aside
In a large bowl, plop your two sticks of butter in, followed by your sugars and then your extract, beating thoroughly but only enough
Follow by adding each egg, one at a time and beating well after each egg addition
Slowly (maybe in 3 portions) add your dry mixture to your wet dough beginnings, beating well each time, set aside
In a large bowl or Ziploc bag, mix up your mix-ins so they're one cohesive mixture
Pour your cohesive mix-in bundle into your dough and stir with a large sturdy spoon
Roll your dough into little cookie balls and space openly on a cookie sheet. The bigger the ball, the bigger and doughier the cookie will be. If you refrigerate the dough and then make the balls, they'll cook more uniformly, but have a more cakey rather than chewy texture. See which you like better!
Bake until just golden in the oven, 10-15 minutes depending
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