Adapted NYT Chocolate Chip Cookie Recipe
- USE kosher salt: I always bake with salted butter, so I rarely add salt to my cookie recipes, but 1/2 tsp. of kosher salt really takes these up a notch and gives them that delicious refrigerated cookie dough flavor.
- Add a bit of extra vanilla. Most recipes call for 1 tsp. of vanilla. Go ahead and add 1 T. Especially if you have natural vanilla. It makes the dough even richer.
Chocolate Chip + Pecan NYT Chocolate Chip Cookies
Chocolate Chip and Pecan NYT Chocolate Chip Cookies
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 c butter
- 1 1/4 cups light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 T vanilla extract
- 1 1/4 pounds chocolate chips
- 1 1/2 c. chopped pecans
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips and nuts in and incorporate them.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Using a medium cookie scoop, drop dough balls on baking sheet and sprinkle with coarse salt. Bake for 10-12 minutes.
- Cool 2-3 minutes on sheet and transfer to cooking rack.
Can this dough be refrigerated?
Yes, and according to the original recipe it should be refrigerated 24-72 hours. Wrap tightly in plastic and set in the refrigerator until ready to bake.
Can these be made into jumbo chocolate chip cookies?
Our deep dish chocolate chip cookies use 1/2 c. portions of dough and make 10 giant cookies. Definitely worth making (bonus, they are made out of this dough!)