These cookies are fluffy! They puff up when baking and remain soft and chewy for several days. I found this recipe in a Good Housekeeping Cookies book, and I’ll be making these again. I dropped the dough into blobs measuring 2 tablespoons instead of 1.
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 package (16 ounces) semisweet chocolate chips (1 cup–I used the large Nestle morsels)
- 2 cups (8 ounces) chopped pecans, or walnuts (I used walnuts)
- Preheat oven to 375F. In a bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter and brown and white sugars on medium speed until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Reduce speed to low and add the flour mixture, beating until combined.
- Stir in the chocolate chips and nuts.
- Drop the dough by rounded tablespoons (or two tablespoons if you want bigger cookies) 2 inches apart onto an ungreased cookie sheet. Bake at 375F 10-12 minutes, until golden at the edges. For my oven, 10 minutes was perfect.
- Transfer cookies to wire rack and let cool. You can also bake two batches at one time, rotating halfway between the upper and lower oven racks.