Thick & Chewy Chocolate Chip Cookies

I found a publication at the grocery store last week entitled The Best of Fine Cooking 101 Tips. It is full of very helpful suggestions for the novice as well as the experienced cook. I highly recommend it as an addition to any cook's library. I plan to post tips from it frequently.

Included with the tips are some great recipes, one of which I am posting tonight. I am forever on a quest for the perfect chocolate chip cookie, and this one, in my opinion, comes pretty close. There is a companion recipe included in the magazine for a thin and crisp version, but the thick and chewy is what I like best. I also simplified the instructions a little bit.

Thick and Chewy Chocolate Chip Cookies


1 - 1/3 cups butter, softened
1 - 1/2 cups brown sugar, packed
1 cup granulated sugar
2 eggs
1 tbsp vanilla
3 - 3/4 all-purpose flour
1 - 1/4 tsp salt
1 tsp baking soda
12 oz semisweet chocolate morsels
1 cup chopped pecans

Heat oven to 375. Beat the butter and sugars until light and fluffy, about 3 minutes.
Add eggs and vanilla and beat on low until blended.

In a medium bowl, combine flour, baking soda, and salt. Add to butter mixture and beat until blended. Stir in chocolate chips and pecans.
Drop by tablespoons of dough about 2 inches apart onto a greased cookie sheet.
Bake at 375 for 9-10 minutes, or until lightly browned.
Cool on a wire rack.

Yield: about 5 dozen

These are very rich and I would not recommend baking them unless there are other chocolate chip cookie fans on hand with which to share them.