When you need a new go-to cookie recipe, try these Ultimate Chocolate Chip Cookies which are chock-full of chocolate chips and pecans. If you like a cookie that has a lot of texture, then this is the cookie for you.
These cookies are a throwback to Barbara’s high school days. A friend’s mom used to make them 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.
When Barbara made them for the first time herself, she was transported right back to her high school days…except for the kids begging her to share!
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.
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.
Do not over mix or handle the dough. That is the secret to this recipe.
Do NOT use a mixer. Mix everything by hand. Be sure to pull out your pastry blender if you have one. If not, use a fork to incorporate the margarine in with the sugars.
Our Favorite Cookie Recipes
These ultimate chocolate chip cookies are full of chocolate chips and nuts.
- 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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