The Very Best Chocolate Chip Cookies

I found this recipe on the blog The Inky Kitchen, and they really are the best cookies ever!

I made a few substitutions to the original recipe – I use more dark chocolate than milk chocolate, and I also add pecans instead of walnuts. I find baking the cookies for 14 minutes makes the perfect cookie – not too chewy and not too crispy.

Ingredients
125g unsalted butter, melted
100g extra fine white sugar
200g brown sugar
1 whole egg
1 egg yolk
1 tbsp vanilla extract
250g plain flour
1/2 tsp baking soda
1 tsp salt
200g dark chocolate, roughly chopped (or dark chocolate chips)
100g milk chocolate, roughly chopped (or milk chocolate chips)
100g pecans, roughly chopped (optional)

Method
Preheat the oven to 338 F and line two baking trays with Silpat (I use Magic Baking mats from Loblaws – much cheaper than actual Silpat).

Beat together the melted butter, white and brown sugars until no lumps remain, then add the eggs and vanilla essence and mix until light and creamy – around 2-3 minutes.

Mix in the flour, baking soda and salt until just blended. Stir in the chocolate and pecan chunks by hand with a wooden spoon - the mixture is very thick and chunky now and it may damage your hand beaters or stand mixer.



Drop very heaped tablespoons of the cookie dough onto the baking sheets (I bake six cookies on each tray at a time).

Bake in the preheated oven for 12 to 13 minutes for chewy cookies or 16 to 17 minutes for crisp cookies (I think 14 minutes is perfect!). Remove and let cool for a few minutes on the baking tray before removing to a cooling rack and baking the next batch.

Enjoy!