Description
Paula Deen’s chocolate chip cookies deliver classic comfort with Southern charm. Buttery, golden rounds packed with chocolate morsels promise delightful moments of pure indulgence you’ll savor down to the last crumb.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 ½ sticks (280 grams) salted butter, at room temperature
- 1 cup (240 ml) brown sugar, packed
- ¾ cup (180 ml) white sugar
- 1 egg
- 1 cup (240 ml) milk chocolate chips
- ½ cup (120 ml) white chocolate chips
- 2 cups (480 ml) chopped pecans
Dry Seasonings:
- ½ teaspoon (2.5 ml) baking soda
- 1 teaspoon (5 ml) salt
Liquid Ingredients:
- 1 tablespoon (15 ml) vanilla
- 3 tablespoons (45 ml) water
Instructions
- Prepare the oven environment by positioning the rack in the center and heating to 175°C / 350°F, ensuring an optimal baking temperature.
- Sift together the flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient base that will provide structure to the cookies.
- In a spacious mixing bowl, utilize an electric mixer to blend butter, brown sugar, and white sugar until the mixture transforms into a creamy, homogeneous texture with a light, fluffy consistency.
- Incorporate the egg, water, and vanilla extract into the butter-sugar mixture, beating thoroughly to ensure complete integration and a smooth, cohesive liquid component.
- Gradually introduce the pre-sifted dry ingredients into the wet mixture, stirring gently until just combined to prevent overworking the dough and maintaining a tender cookie texture.
- Gently fold in milk chocolate chips, white chocolate chips, and chopped pecans, distributing the mix-ins evenly throughout the cookie dough for balanced flavor in each bite.
- Use a standard ice cream scoop (approximately 2–2 ¼ ounces) to portion consistent dough balls onto a lightly greased baking sheet, arranging nine cookies per sheet to allow adequate spreading during baking.
- Lightly coat a piece of wax or parchment paper with non-stick cooking spray, then delicately press down on each dough ball to create a slight flattening, promoting even baking and uniform shape.
- Position the baking sheet in the preheated oven and bake for 12–15 minutes, monitoring the cookies until they achieve a golden brown exterior and reach the desired level of doneness.
- Allow the cookies to rest on the baking sheet for a brief period to set, then carefully transfer them to a wire cooling rack, permitting complete cooling before serving and enjoying the delectable treats.
Notes
- Cold butter can ruin your cookie’s texture, so let it sit at room temperature for about 30 minutes before mixing.
- Kitchen scales transform baking precision, capturing exact flour and butter measurements that cups can’t guarantee.
- Refrigerating cookie dough develops deeper flavor complexity and prevents excessive spreading during baking.
- Gentle mixing preserves tender cookie crumbs, stopping gluten development that creates tough, dense results.
- Lightly pressing dough balls creates uniform thickness, ensuring consistent golden-brown edges and crispy centers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 11g
- Sodium: 125mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg