There’s really not much better than a just-baked chocolate chip cookie, warm from the oven with squishy, melty bits of chocolate and crunchy pecans. These are good… really, really good. I’m not exactly sure how many they make because I may have eaten one or two (dozen) from the cooling rack. I was working from home and they were just sitting there screaming “eat me!” and I thought it would be rude to refuse. But it was a long time ago i.e. last week, and I just don’t recall. I’m going to have to make them again and count.
UPDATE: The lovely Andrew and Kara have helped me test these a couple of times, and I have tweaked the recipe to add a touch more butter so that the cookies spread out a bit more and to specify exactly how big I make my cookies so that if you want bigger, or smaller cookies – you can tweak your baking times with more accuracy. That said, I wouldn’t make them smaller as it affects the chewy consistency of the middle of the cookie, rather they’re verging on dry towards the outer edges and not quite chewy in the middle. I think they are the perfect size at 50g per cookie, but if you make smaller cookies, adjust the baking time accordingly.
There’s something unattractively boastful about calling one’s own recipe ultimate, but I’ve baked and tweaked these enough times to be sure that they are pretty darn good. If you like a chewy cookie with crunchy edges, erring towards the side of chocolate in the chocolate-to-cookie equilibrium, then these are the ultimate choc chip cookie. They’ve got rolled oats and dark chocolate chips, so they’re really almost a healthy option.
- 280g butter
- ¾ cup raw sugar
- ¾ cup brown sugar
- 2 eggs
- 1½ tsp vanilla
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- ½ tsp sea salt flakes, or ¼ tsp crushed table salt
- 2½ cups rolled oats (run 1½ cups through a food processor quickly until they resemble coarse breadcrumbs)
- 130 g pecans
- 2 cups bittersweet/semisweet chocolate chips
- Preheat oven to 180C.
- Beat the butter and sugars until creamy, at least 2 minutes.
- Mix in the eggs and vanilla.
- Combine flour with baking powder, bicarb soda and sea salt flakes. Add to the rolled oats.
- Add the flour mixture to the batter. Mix in the chocolate chips and pecans.
- Use a medium cookie scoop to place the dough onto the tray - I use a 40ml cookie scoop yielding 50g of cookie dough. Press down on each cookie gently to flatten (about 7cm across), leaving enough room in between to expand.
- Bake for 10-12 minutes or until the edges of the cookies are a light golden brown. It’s worth rotating baking trays halfway to make sure the cookies brown evenly. The cookies will usually look just barely cooked when you take them out - do not overbake!
Don’t use chopped cooking chocolate for baking. I once bought premium couverture chocolate to use for cookies thinking the better the chocolate, the better the cookie – but it was not to be. Good quality cooking chocolate has higher levels of cocoa butter and isn’t designed to be heated to high temperatures, resulting in a grainy chocolate once baked.
Don't overbake the cookie or you ruin the chewy cookie dough like texture.