I don't make cookies too often. I'm not good at it. I burn batches, I over cook many and the ones that I don't burn, just often aren't too pretty. I've never been a good baker. Even cakes and muffins, I have a hard time telling when they are done and I'm just not very good at it.
Part of it is because you actually have to measure. I like to just throw things in. Now that I have been counting calories, I tend to measure more but still, it's not unlike me to skip an ingredient in a recipe and not realize it until after.
Or put a tablespoon instead of a teaspoon or vice versa.
Or grab the wrong spice out of the cabinet. Usually it turns out fine. But with baking, it's much more precise. If I'm making fajitas and I grab cinnamon instead of cumin, it will be okay. Not so much with cookies. Grabbing cumin could be bad. Real bad.
I saw this recipe from The Tidy Nest, actually, my kids were lurking behind me when I saw this recipe and they asked er, demanded that I make these cookies. It didn't take much arm twisting. I hadn't made cookies in a long time. It was time.
Alisa deemed these the best chocolate chip cookies. She may not be far off. They were quite good. Interestingly though, she said they are soft and chewy. Mine came out thin and crispy. I like them both ways so it was good.
Also, I liked these WAY better the next day. While they were good right out of the oven, they were superb the next day. Like, keep-eating-them-until-your-sick kind of superb. Really. We ate a lot of these.
Now I remember why I don't make cookies too often. At least I didn't use cumin.
Adapted from The Tidy Nest
2 cups unsalted butter, softened (4 sticks)
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
1 tbsp. vanilla extract
4 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
3 cups milk chocolate chips
2 cups pecans, toasted and chopped
In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well between each addition. Add vanilla. Mix flour, baking soda and salt together. Gradually add flour mixture to to butter mixture. Stir in chocolate chips and toasted pecans. (to toast pecans, put in pan on stove for a few minute on medium heat, stirring often not to burn). Bake at 375 degrees for 8 - 10 minutes. I used a tsp. to measure and mine spread quite a bit and were quite thin.
Calories? More than you and I can possibly imagine. I will live blissfully in denial for today. After all, it's a holiday! :-)