Cookies are always a good idea. I’m sure I’ve said that a bazillion times, but it’s true.
A few weeks ago we went to Lake George, NY with my entire family. It’s an annual family tradition. Everyone asks us to bring cookies so that’s become part of the annual tradition. My husband made chocolate macadamia white chip cookies and these dark chocolate chip nut cookies.
We’ve made chocolate chip cookies many times for Lake George. Although last year we forgot them at home (and my family still brings that up today). Anyway, since the chocolate chip cookies are always a HUGE hit my husband wanted to make them again but with dark chocolate and nuts instead of semi-sweet chocolate chips. He’s always liked chocolate chip cookies with nuts in them, and not everyone agrees with him. Thus, he typically takes one for the team and makes them without. This time it was two kinds of cookies, both with nuts.
How thick should a proper chocolate chip cookies be? That was the debate my husband and I had with these cookies. He used a little less flour in this batch which resulted in a flatter cookie. (Not like greasy-flat, mind you, because I don’t like flat cookies and I love these cookies.)
My husband prefers the cookie to be a bit thicker. If you are like my husband and prefer a thicker cookie base then follow the recipe for my sweet and salty cookies (which uses 3 cups of flour). I love both the cookie recipe in this post and in that post so you could try both and decide for yourself… or love both like me. Either way you get lots of cookies so I figure that’s a win. 🙂
Dark Chocolate Chip Nut Cookies Recipe
(Makes 18 ginormous cookies)
- 2 and 3/4 cups flour (equivalent to 11.4 ounces)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter (equivalent to 1 and 1/2 sticks)
- 3/4 cup white sugar
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 and 1/2 cups dark chocolate chips
- 3/4 cup pecans, chopped
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry ingredients aside.
- Cream the butter, white sugar, and brown sugar. (Whip them until they are fluffy.)
- Mix in the vanilla extract.
- Mix in the eggs.
- Gradually mix in the dry ingredients.
- Stir in the chocolate chips and pecans.
- Line a baking sheet with a silicon mat or parchment paper.
- Using a 1/4 measuring cup full of dough for each cookie, scoop out dough, form into a ball, then slightly flatten it with the bottom of the measuring cup. (See note below if you want to bake smaller cookies.)
- Bake them 4 to 6 to a tray in the preheated oven for about 11 minutes or until slightly browned on the edges.
- Let them rest for about 3 minutes before transferring them to a cooling rack.
Note: To bake smaller sized cookies, I used the Medium Oxo cookie scoop (which is equivalent to 1 heaping tablespoon). Bake for about 9 minutes or until slightly browned on the edges.
Adapted from: Nestle Toll House
Here are some cookies courtesy of my boo.