Dorie’s best chocolate chip cookies

I hope this doesn’t sound like an Oscar acceptance speech or something, but I would like to thank you all for being so supportive! Thank you for the emails and comments – you are really fantastic!

My dear friend Lydia sent an email to King Arthur informing them about my situation and they found out that the person who shipped my box didn’t add my postal code to the address – the mail service returned the package to them. Now I think things will be OK – I promise to let you know as soon as the products arrive! I can’t wait to start baking with those.

In the meantime, I present you some of the best cookies I have ever tried: these are so delicious! I had already made choc chip cookies, but this was the first time I added nuts to the dough. I never knew pecans would go so well with chocolate.

The recipe yielded a lot and I shared these with many people – they all told me the cookies were wonderful. I'm sure Bri agrees with them. :)

Dorie’s best chocolate chip cookies
from Baking: From My Home to Yours

2 cups (280g) all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
2 sticks (226g/8 ounces) unsalted butter, at room temperature
1 cup (200g) sugar
2/3 cup (115g) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces (335g) bittersweet chocolate, chopped into chips, or 2 cups (340g) store-bought chocolate chips or chunks
1 cup (100g) finely chopped pecans

Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.
Sift together the flour, salt and baking soda.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.
Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.
Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.

Makes 45

* I used leveled tablespoonfuls of dough and got 60 cookies