Real Good Cookies

This recipe for next-level chocolate chip cookies was adapted from one that was shared with me back in 2005. I modified it to my liking.

These are absolutely delicious cookies. Many things can be substituted for the toffee, chocolate chips, and pecans, but that combination is hard to beat. The cookies can be made slightly chewy by shaving off some oven time. Salted butter can be substituted—just cut out the extra ½ tsp of granular salt.

Above, I present to you a stock photo of cookie dough.

Ingredients

• 2 c AP flour

• 1 tsp baking soda

• ½ tsp salt

• 5 oz (142 g) unsalted butter

• 1 c (190 g) packed light brown sugar

• ¼ c (62 g) sugar

• 1 egg

• 1 ½ tsp vanilla

• ¾ c (105 g) chopped pecans

• 9 oz (255 g) chocolate chips

• ½ c (90 g) toffee pieces

Preparation

Preheat oven to 350 °F.

Cream the butter and sugar well and add the eggs. Mix the flour, salt, and baking soda in a separate bowl and add slowly to the creamed butter. Mix well and add the vanilla. Fold in the chocolate chips, pecans, and toffee pieces.

Place ~3 oz scoops on a pan lined with parchment. Squish them down to flatten them a bit.

Bake the cookies at 350 °F until they are just soft in the middle. Check them at eight minutes to see if they are done and cook further, checking every minute, as necessary.