Big Soft Chewy Chocolate Chip Cookies

Cookies for Adults – a license to splurge! Use only the freshest butter and richest chocolate chips you can find. Ghirardelli 60% Cocoa Bittersweet Chocolate Chips are divine in this decadent recipe, and pecans are the perfect accent. Parchment paper is a big help too – the cookies are large and the chocolate especially gooey.

12 Tablespoons butter (1½ sticks) melted and cooled
1 cup brown sugar, lightly packed
½ cup granulated sugar
1 egg, plus one egg yolk
2 teaspoons pure vanilla extract
2 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 package chocolate chips (approximately 12 oz. or two cups)
1 cup chopped pecans or walnuts

Heat oven to 325°. Line heavy baking sheets with parchment paper (or spray lightly with cooking spray). Using an electric stand or hand mixer, beat the melted butter together with the sugars until well blended. Add the egg, egg yolk and vanilla and combine until mixture is smooth and creamy, about 1 minute.

Sift together the flour, salt and baking soda and mix into batter until just combined. Stir in the chocolate chips and nuts.

Using slightly wet hands, roll about 1/4 cup cookie dough into balls and place 3 inches apart on cookie sheets. (No need to flatten.) Bake for 16-18 minutes. Remove from oven and let the cookies cool on the baking sheet, then carefully remove – using a flat metal spatula.

Makes 16-18 large cookies.

NOTE: Too much of a good thing? Make a smaller version! Drop mounds of golf ball-sized dough on the baking sheet, 3 inches apart. Bake for about 14 minutes and let the cookies cool on the baking sheet before removing. Makes 26-28 cookies.