My Favorite Chocolate Chip Cookies
Last month, BoB quietly celebrated two years of baking and blogging. I tried desperately to come up with some clever, unique way to mark that mini-achievement. Sadly, nothing seemed to come to mind. Then, I thought if BoB is all about baking, why not share with you one of my very favorite recipes?
This is my go-to recipe for chocolate chip cookies. If ever I need to make a good impression through baked goods, these are my ticket. I’ve yet to give them to anyone who didn’t love them. Maybe they were all just being nice, but I don’t think so.
I am calling these my favorite chocolate chip cookie with a bit of hesitation. Not that they aren’t wonderful, because they truly are. But, I realize that not everyone will consider these the best chocolate chip cookie they’ve ever made. And, of course, there are many recipes out there still untried in my kitchen that I could potentially prefer to these. But, these have stood the test of time (well, at least for several years) and I still love them and get requests for them.
I adapted this recipe from one I found in a Southern Living cookbook several years ago. Their cookies were to be made into giant cookies, much like those from the famous Levain Bakery. I opt for less dough and smaller cookies.
This recipe makes a big batch of cookies. I usually make the whole batch so I have plenty to share. They mix best with a heavy duty stand mixer, but a good hand mixer will also do the job. If you aren’t sure if your mixer will hold up to this volume of thick dough, I would recommend halving the recipe to make it a bit easier. You’ll still end up with lots of cookies.
So, what makes these so good? I’m not sure I can pinpoint any one thing. It’s just the whole package. I love that the oats are ground before mixing them in. They add a nice chewiness while not drawing too much attention to themselves. The two kinds of chocolate are just brilliant, and you know I’m going to tell you to use the very best you can find. And, of course, my beloved pecan just makes them even better.
As Bake or Break enters its third year, I thank all of you for reading and commenting. These first two years have been so wonderful and exciting and surprising, and I look forward to many more!
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Favorite Chocolate Chip Cookies
Yield: about 75 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes per pan
My Favorite Chocolate Chip Cookies are packed with oats, nuts, and plenty of chocolate.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 & 1/2 cups uncooked regular oats
- 1 & 1/2 cups semisweet chocolate chips
- 4 ounces milk chocolate candy bar, coarsely chopped
- 1 cup chopped pecans
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Process the oats in a food processor until finely ground. Set aside.
- Beat the butter at medium speed in a heavy-duty mixer until creamy. Gradually add the sugars and beat well. Add the eggs and vanilla, beating well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Add the ground oats to the butter mixture, and mix just until combined. Stir in the chocolates and pecans.
- Drop the cookies by tablespoonfuls onto the prepared pans. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.
Recipe slightly adapted from Southern Living Homestyle Cooking.