Homemade Chocolate Chip Cookies (2024)

These Homemade Chocolate Chip Cookies are thick, yet soft, melt in your mouth cookies full of chunks of rich chocolate and chopped pecans. Better than bakery cookies they will put you on the top of the list with your cookie loving friends.

Look at those beauties. Now these are chocolate chip cookies. I have the secret to good thick cookies that melt in your mouth!You are going to love them.

I always split my batch in half. One half with pecans and one half without. Are you a nut lover or are you a lovers nut? Whatever the case may be prepare accordingly.

How to make Homemade Chocolate Chip Cookies!

First in a medium sized bowl whisk together flour, baking soda and salt. Set this aside as you will get back to it very soon.

Using a mixer cream butter, brown sugar and sugar. This may take several minutes to get the butter and sugar light and fluffy. Add vanilla and the eggs, one at a time mixing just until incorporated. Add the flour mixture to the butter mixture in three parts mixing just until combined. Make sure you scrape down the beater and bowl to combine. Stir in the chocolate chips and the pecans. Spoon on to parchment covered cookie sheets and bake just until the tops start to brown.

Let cool for ten minutes and then move to cookie cooling racks. Store in airtight containers.Look at those beauties! Makes you want a few, doesn’t it?

These gorgeous Homemade Chocolate Chip Cookies are perfect for anytime of the year. They are just right for a birthday party, neighborhood shindig, potluck or holiday party.

Recipe notes and helpful tips

• Always preheat your oven and load your cookies in the center of the oven.
• Use real unsalted sweet cream butter.
• Make sure you cream the butter and sugar until light and fluffy. However do not over-mix. Butter and sugar is over-mixed when the butter begins to separate.
• Use good quality chocolate. It really does make a difference.
• If you do not like pecans, try walnuts or omit them all together.
• Cover your baking sheets with parchment paper or use silicone baking mats.
• For optimum results bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
• Bake just until lightly browned. Chocolate Chip Cookies are best just slightly under cooked…or at least in opinion.
• Last but not least and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.

These extraordinary cookies are perfect for any occasion whether it be small or large. Are you baking this holiday season? If so put these delights on your cookie list and let me know what you think.Go ahead! I know you want them. What’s stopping you?

Other cookie recipes you will love!

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This post was originally published November 30, 2015 and was republished September 1, 2019 with new content.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

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