These Thick & Chewy Chocolate Chip Cookies are rich and buttery and simply loaded with bittersweet chocolate chips and pecans. You can opt to leave the nuts out if you like. They’re great either way!
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 stick unsalted butter, room temperature
- 1/2 cup solid vegetable shortening
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1 large egg plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 packages, 10 ounces each, Ghirardelli bittersweet 60% cacao chocolate chips
- 1 cup chopped pecans
- In a large bowl, mix together the flour, salt, and baking soda and set aside.
- In the bowl of a stand mixer (or use a hand mixer), mix together the butter and shortening on medium-high speed until light and creamy. Add the sugars, eggs and vanilla and mix on medium speed until all ingredients are well combined. Add the dry ingredients and mix on medium speed just until the flour is almost incorporated. Mix in the chocolate chips and pecans but do not over mix.
- Line cookie sheets with silpat mats or parchment paper. Using a large cookie scoop, place slightly rounded scoops of dough at least 2 inches apart on the cookie sheets, using no more than 8 scoops of dough on each cookie sheet. Place the cookie sheets in a freezer for at least 1 hour.
- Preheat oven to 400 degrees.
- Remove cookie sheets from the freezer and place in the preheated oven. Bake cookies until they are lightly browned on top, yet slightly gooey in the centers, about 13 minutes. Remove from oven. Allow to cool for about 2 minutes on cookies sheets and transfer to a wire cooling rack.
- Store cookies in an airtight container. Cookies will stay fresh for up to 3 days.
Tips for thicker cookies…
- Using parchment paper or silpat mats, helps to prevent cookies from spreading, which is essential if you want thicker cookies.
- Baking cookies at a higher temperature, also helps the cookie dough to set and partially bake before it has time to spread.
- Chilling the cookie dough also slows down the spreading of the dough.
- This cookie dough freezes nicely. I recomment freezing scoopfuls of the dough on a cookie sheet first. Once the dough is very firm, place them in a single layer in a freezer bag and lay flat in your freezer. You can remove as many as you want at anytime and bake them. Take them straight from the freezer to the oven. I don’t recomment freezing the dough for a period of over three months.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: chocolate chip cookies, cookies, thick and chewy,