Chewy Chocolate Chip Cookies
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 2 1⁄4 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1⁄2 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup finely chopped pecans
- 1 tablespoon mexican chocolate, mix
- 2 cups about 12 ounces semi-sweet chocolate chips
directions
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips, and walnuts.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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