These are by far the best homemade cookies I’ve ever made or tasted. The first batch were regular chocolate chip cookies, for anybody who doesn’t like nuts, and they were amazing. For the rest of the cookies, I chopped up some pecans (only nuts I had), Bounty, Galaxy Caramel, DairyMilk (plain), and Reese’s Cups and added it to the chocolate chip batter. They were chewy, moist, chocolatey and just hit that spot. There was probably 3 dozen cookies and they did not last… Oh So Delicious!
I’ve been baking for a while so I kind of eyeball my measurements and follow according to my own preferences but here’s the recipe:
- 1 cup chocolate chips (I mixed milk chocolate & semi-sweet)
- 1 cup of unsalted, softened butter
- 3/4 cup packed, dark brown sugar (you can use light brown if you don’t prefer a strong taste of molasses)
- 3/4 cup granulated, white sugar
- 1-2 teaspoons vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour (I measured a little less than 1/4)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- I chopped up different chocolate bars – but this is according to your preference (I used only half of the Galaxy Caramel – it tends to ooze out and then crystalize)
- I used about 1/4 cup of chopped pecans
- Heat the oven to 350°. Cut up your chocolate bars and nuts….
- Beat the butter, brown sugar, white sugar and vanilla in large bowl until its blended, creamy & fluffy (the color lightens). Beat in the eggs, one at a time. Make sure everything is well blended.
- Stir together the flour, baking soda and salt. Gradually beat into the butter mixture, scraping down the sides with a spatula. Stir in the chocolate and nuts. The batter should be a nice texture – not too dry but a little soft. Drop rounded spoonfuls 2 inches apart on ungreased cookie sheet.
- Bake for 10 to 15 minutes (depending on your oven) or until toasty brown from underneath (don’t over cook!). Cool for a couple of minutes so they don’t break apart when you pick them up.