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Thick, Crunchy Chocolate Chip Cookies





Yields
Makes 32 cookies

Prep and Cook Time: about 35 minutes. Store these cookies airtight for up to 2 days.

 2/3 cup butter, melted and cooled to room temperature
 1/2 cup firmly packed brown sugar
 1/3 cup granulated sugar
 1/2 teaspoon vanilla
 1 cup all-purpose flour
 3/4 teaspoon baking soda
 1/4 teaspoon salt
 1 cup semisweet chocolate chips (6 oz.)
 1/2 cup chopped pecans (optional)
Step 1
1

In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until well blended and smooth; scraping down sides of bowl as needed.

Step 2
2

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

Step 3
3

Dough will be crumbly; pinch into 1-tablespoon lumps and drop about 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Step 4
4

Bake in a 300° oven until cookies are an even golden brown, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5
5

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Step 6
6

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 94Calories from Fat 51
% Daily Value *
Total Fat 5.3g9%

Saturated Fat 3.2g16%
Cholesterol 1mg1%
Sodium 87mg4%
Total Carbohydrate 12g4%

Dietary Fiber 0.0g0%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.