Ingredients
Dry
- 300g (21⁄4 cups) all-purpose flour
- 8g (11⁄4 tsp) kosher salt
- 6g (1 tsp) baking soda
Wet
- 8 oz (2 sticks) unsalted butter
- 210g (1 scant cup) granulated sugar
- 105g (1⁄2 cup) light brown sugar
- 11⁄4 tsp vanilla extract
- 2 tbsp milk (oat, almond, or any liquid)
- 1 large egg
Mix-in
- 150-200g dark chocolate chips
- 150-200g chopped pecans
Method
Prep
- Bring butter to room temperature
Make the cookie dough
- Whisk the dry ingredients together in a small mixing bowl
- In a medium mixing bowl
- Cream the butter and sugar with a stiff silicone spatula
- Add in egg, milk, vanilla, and whisk together until light and fluffy
- Switch back to the spatula and stir in the dry ingredients until halfway incorporated
- Add in chocolate chips and pecans and mix until it’s fully combined
- Refrigerate dough for at least an hour
Optional: Freeze dough balls
- Portion the dough out into balls on a baking sheet and freeze until solid
- Transfer into a freezer bag
Shape and Bake
- Preheat oven to 375°F
- Line a sheet pan with parchment paper
- Using a 11⁄2 tbsp scoop, portion out 8 cookies per sheet in a 3-2-3 pattern
- Bake until the cookies spread out and the edges are golden (~12-15 minutes)
Notes
The key to making these amazing is using high quality butter. I use Kerrygold when possible, but any european style >82% butterfat butter will be great.
Replacing the milk component with cold brew coffee also works very well and is an amazing secret ingredient.
When refrigerating, simply covering the mixing bowl with plastic in contact with the dough is easiest.
If you don’t have enough room, transfer the dough to 1 gallon plastic bag.
References