These are the ultimate in chocolate chip cookies. Lots of chunks and different textures, with the crunch from the pecans, the chewiness from the chocolate-covered raisins, and 2 different kinds of chocolate. From the perfect ratio of brown sugar to white sugar, you get the crisp outside and the soft chewy inside. Serving someone warm homemade chocolate chip cookies and milk is one of the purest forms of love I can think of. It's no different than giving someone a hug after a bad day. It's an expression of love.
Something I learned in developing the best chocolate chip cookies is that the cookies
turn out better when the dough is baked cold. You know how store-bought cookie dough always turns out perfect? That’s because you bake it straight from the refrigerator! This step is completely optional, though, so if you don't have room in your fridge, then no worries. Either way you will get a delicious cookie.
Also using room-temperature butter, not melted, is important. If the butter is melted, then the cookie will be flat. Still tasty, just not the desired texture.
*Hot tip: To soften your butter to room temperature quickly, slice your butter and then let sit for about 30 minutes.
What makes this recipe enchanting:
A perfect ratio of dough ingredients that makes the cookies crispy and chewy at the same time
A fine-tuned mix of add-ins that give the perfect contrast in chocolates and textures
I've never met someone that doesn't love a homemade chocolate chip cookie
More easy baking recipes:
Makes 12 cookies:
½ cup (1 stick) butter, softened at room temperature
2 tablespoons white sugar
¼ cup + 2 tablespoons brown sugar
1 egg
½ tablespoon vanilla
1 cup flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup chocolate covered raisins (I get mine at Trader Joe’s)
⅓ cup milk chocolate chips
⅓ cup semisweet chocolate chips
½ cup walnuts or pecans, chopped (I buy the pre-chopped kind)
Directions:
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Make room in your fridge for the baking sheet.
Using a standing mixer with a paddle attachment or a large bowl with an electric hand mixer, beat the butter and sugar together on high until light and fluffy, about 2 minutes. Add the eggs and vanilla, and mix until combined. Add the remaining ingredients and mix until thoroughly combined and the add-ins look evenly distributed.
Using a small-sized cookie scoop, scoop out balls of cookie dough onto the prepared baking sheet. Refrigerate the whole baking sheet for about 30 minutes. This step is optional, you can also just bake the dough immediately.
Bake for 12-15 minutes. Let cool for about 10 minutes to allow the cookies to set up.
