The classic chocolate chip cookie is a classic holiday treat. This recipe elevates the cookie with two simple twists presented by our dessert specialist, Prachi Agrawal. The rich, nutty crunch of pecans and a hint of whole wheat flour create an unforgettable dance of flavors: crispy on the edges, soft in the center, and bursting with buttery, deep chocolate decadence.

Ingredients:

  • 1.5 cups Gold Medal all purpose flour
  • ¾ cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 egg
  • 1 Tsp vanilla
  • 2 cups semisweet chocolate chips
  • 1 cup coarsely chopped pecan

Method:

Prep the Cookie Dough

In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.

In a separate large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, typically 2 to 3 minutes, scraping down the sides of the bowl occasionally. 

Next, add the egg and vanilla extract to the creamy mixture. Continue to beat until the ingredients are fully incorporated and the batter is smooth.

Gradually add the flour mixture set aside in the medium bowl earlier, to the creamy mix in the large bowl. Mix on low speed, or stir with a spoon, until blended well. Add the chocolate chips and chopped pecans until evenly distributed.

Scoop and Bake

Preheat your oven to 375°F (190°C).

Use a heaping tablespoon of dough onto an ungreased or parchment-lined baking sheet, ensuring they are spaced at least 2 inches apart. This recipe will make approximately 24 cookies. Bake for 8 to 10 minutes, or until the edges are light golden brown and the centers still appear soft.

Cool and Store

Let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely for about 30 minutes. Store the cookies in an airtight container at room temperature for up to 4 days.

Baker’s Tip:

Freeze for later: To save time, this dough can be frozen. Scoop the dough balls onto a baking sheet, freeze until solid, and then transfer the frozen dough balls to a labeled, freezer-safe zip-top bag. Bake straight from the freezer (no need to thaw), adding 2 to 4 minutes to the original baking time.

 

Image: Vansh A. Gupta/Siliconeer