I have been trying to find a new chocolate chip cookie recipe that I like as much as the one on the back of the Nestle bag. It’s tough, because it’s a darn good and consistent recipe, but I think I have a new favorite. I started with Ina’s recipe for Chocolate Chunk Cookies in Barefoot Contessa Parties!, and made a few modifications. I like pecans over walnuts for my cookies, and I threw in some oats for texture. These turned out better than I could have hoped, and had that nice balance of a slight crunch and chewy texture.
- 1 pound, 4 sticks, unsalted butter at room temperature
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 4 teaspoons pure vanilla extract
- 4 extra-large eggs at room temperature
- 3 cups all-purpose flour
- 4 Cups Oats
- 2 teaspoon baking soda
- 2 teaspoon kosher salt
- 1 ½ cups chopped Pecans
- 24 oz. semisweet chocolate chunks
- Preheat the oven to 350⁰.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
- Add the vanilla, then the eggs, one at a time, and mix well.
- Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined.
- Add in oats and mix until combined.
- Fold in the pecans and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Use the back of the scoop to flatten the dough slightly.
- Bake for exactly 15 minutes, the cookies will seem underdone, but that keeps them chewy. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely
. . . that is only if you can resist the temptation of a warm chocolate chunk cookie and an ice cold glass of milk.