My Ultimate Chocolate Chip Cookie

Published on by Iheartcooking

Chocolate  chips. Dark chocolate chunks. Roasted pecans. What's not to love about this cookie? I know my last post was a cookie recipe as well but I've been on a cookie-ing spree this week. School reopens next Monday so I am making a bunch of different cookies to freeze for lunchkit snacks for my daughter. She is always a little depressed the first week of school. So am I...oh well. Enough about THAT.


My Ultimate Chocolate Chip Cookie                                           Cookie-ingredients1.jpg


You need:

1 cup butter, room temperature

1 cup white sugar

1 cup brown sugar

1 tsp vanilla extract

2 eggs

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 cups toasted chopped pecans (feel free to use whatever kind of nuts you prefer)

2 cups semi sweet chocolate chips

50 grams dark bittersweet chocolate, grated or chopped into chunks

2 cups blended oatmeal

1 cup chopped dried cranberries, optional



  • Sift flour, salt, baking powder and baking soda. Mix in oatmeal to this using a whisk.
  • Cream butter and both sugars until light and fluffy. Add eggs and vanilla, mix well.
  • Add flour mixture, nuts, chocolate chips and chunks, cranberries and mix until blended.
  • Chill dough in freezer for about 10 minutes. Remove from freezer and scoop out 2 inch balls. Place on a baking sheet covered with parchment paper. Place balls 2 inches apart. Flatten balls into a disk.
  • Bake at 375 degrees for 12-14 minutes or until edges are slightly browned.
  • Cool and serve.


Note: you can freeze this dough uncooked in the freezer for up to 1 month. The baked cookies freeze well once they are tightly covered.



Published on cookies

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