Ingredients: |
Ingredients: 2 sticks salted butter, softened and room temperature
2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
¾ cup unsweetened imported cocoa, preferably Ghirardelli's
1 teaspoon baking soda
¼ teaspoon kosher salt
2 cups semi-sweet chocolate chips
1 cup coarsely chopped pecans
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Directions: |
Directions:1). Line a large cookie sheet with parchment paper and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer to medium speed and add the eggs one at a time, beating for 1 minute between each addition. Stir in the vanilla.
2). In a separate bowl, sift together the flour, cocoa, soda and salt. With the mixer on low, gradually add the flour mixture in 3 batches, scraping down the sides of the bowl as needed. Mix only until the flour is just incorporated after each addition. Stir in the chocolate chips and pecans. Chill the cookie dough for 30 to 60 minutes before baking.
3). While the cookies are chilling, preheat the oven to 375 degrees. Drop the cookie dough with a 2-tablespoon scoop onto the prepared baking sheet. Keep the remaining cookie dough in the refrigerator while you bake off the cookies. Bake for 10 to 12 minutes or until the cookies are puffed. Cool on the baking sheet for 10 minutes, then remove to wire racks to cool completely. |
This recipe for Chocolate-Chocolate Chip Cookies is from