When you need a new go-to cookie recipe, try these Ultimate Chocolate Chip Cookies which are chock-full of chocolate chips and pecans.
These Ultimate Chocolate Chip Cookies are a throwback to Barbara’s high school days. A friend’s mom used to make these and 15 years later, Barbara still thinks about them. So she asked for the recipe and Nan (the friend’s mom) was sweet enough to share it.
Ultimate Chocolate Chip Cookies
The recipe is very similar to the one Barbara usually uses (her husband LOVES chocolate chip cookies) with the exception of substituting margarine for the Crisco (shortening) and the method in which these are made. Minor changes make a huge difference.
The key to this recipe is to never over mix or over handle the dough.
Do NOT use a mixer. It all has t be done by hand. Be sure to pull out your pastry blender.
Barbara’s comments after tasting the first batch, “OMG these were awesome. Amazing how a bite of a recipe can take you back to a different time in your life.”
- 2 1/4 cups flour (level out the 2 cups, but heap the 1/4 cup)
- 1 teaspoon salt heaping
- 1 teaspoon baking soda heaping
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 sticks Imperial margarine cold (not softened)
- 1 1/2 cups chopped pecans
- 11.5 oz. bag chocolate chips
Gently mix flour, salt and baking soda.
In a separate bowl, combine both sugars and vanilla; add eggs and incorporate by hand. Do not over mix!
With a fork, shave the cold margarine into the sugar mixture. Once again, do not over mix. There should be butter shavings visible throughout the cookie dough.
Add the dry mixture into the wet mixture. Use a pastry blender to incorporate the margarine until large chunks of margarine remain. Do not over mix!
Add pecans and chocolate chips. Do not over mix!
Gently, scoop golf ball sized balls of dough onto cookie sheet six to a sheet pan. Do not over pat or touch the dough too much.
Bake in a preheated 375 degree F oven for 13 or 15 minutes.
Remove from sheet pan immediately and cool on a wire rack.
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