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18th January
written by Steph
Aw yeah, come to momma...

Aw yeah, come to momma...

I don’t care if you have a treasured recipe that’s been handed down through your family’s generations for the past century – I’m about to share with you a recipe for chocolate chip cookies so good they will blow your mind.  If you thought I got excited about really good bread, you ain’t seen nothing yet.  Just try these cookies and they will rock your world... provided you like chewy chocolate chip cookies.  If you like crispy ones, I can’t help you.  I know there’s been a lot of hoopla on the interwebs about how one should freeze cookie dough for something like 72 hours before actually baking the damn things, but that is crazy talk, because who wants to wait THREE DAYS for cookies?  Not me, that’s for sure.  When I get it into my head that I want to bake cookies, it’s probably because I want to eat cookies in the near future.  Three days is not the near future on the cookie timeline.  But as Einstein said, all things are relative; just make these cookies and see.  They will be gone in three days and you will say that was far too quick.

The secret?  Two things actually: 1) almond extract (it makes the dough - or cookie flesh, if you prefer – simply divine), and 2) sea salt (the combination of salty and sweet is addictive and makes the cookies really something special). Ingredients (makes about 3 dozen cookies)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (regular, fine table salt)
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) semi-sweet chocolate chips
  • 1 cup chopped pecans
  • coarse sea salt
  1. Preheat oven to 375°.
  2. In medium sized mixing bowl, combine flour, baking soda and salt.
  3. In large mixing bowl cream together butter, sugar (both white & brown), and the extracts.  Gradually beat in the eggs, one at a time.
  4. Add the dry ingredients from the medium bowl into the large bowl and incorporate well.  Add in the chocolate chips and the pecans.
  5. Drop teaspoon-fulls of batter onto an ungreased cookie sheet.  Sprinkle each cookie with a pinch of sea salt.
  6. Bake for 10 minutes (until edges are just lightly golden brown).
  7. Sprinkle cookies with another pinch of sea salt, then remove cookies to wire rack and let cool… if you can resist them, that is!
I made a huge pile of these for a holiday potluck that Tony and I went to back in December, and these were definitely the hit of the night (despite the myriad of desserts present).  You might not think that you can do much with the humble chocolate chip cookie (or perhaps, that not much needs to be done to it), but there’s something amazingly good about these cookies.  Really, the sea salt adds a nice little contrast to the sweetness of the chocolate and may be responsible for their addictive properties… I have no basis for this claim, it’s just my personal gut reaction.  Also, I’m an almond addict so whenever I can add almond extract into anything, I will, and I really think that contributes to the unusually delicious quality of these cookies.
Hello, salty goodness!

Hello, salty goodness!

I mentioned above that I am a fan of the chewy cookie and so long as you bake these for about 10 minutes (certainly no more than 11), they will come out chewy and remain that way.  It’s ok if they look a little underdone on top when you take them out; they will set up quite well as they cool (and that slight underdone top will help the sea salt stick!).  Another thing to keep in mind is that while we like the amount of sugar in these cookies, if you were going to drop amounts, either keep the ratios equal OR give a slight preference to the brown sugar (it’s what keeps the cookies moist and chewy). Also, these cookies spread quite a bit while baking so I tend to only cook nine at a time and give them plenty of space. I normally am pretty liberal with my spoonfuls, but here you really only need a nice rounded teaspoon’s worth of batter for each cookie, otherwise they get ginormous.  Trust me. And of course, you can do whatever you like in terms of add-ins, but sometimes simplicity is best and I prefer just chocolate chips and pecans in these cookies.  But if you hate nuts in your cookies (freak!), or prefer a different nut, go for it.  Want raisins, crasins, or some other dried fruit?  Have at it.  But maybe just try these as is your very first time and go from there.  Because I kind of think you’ll eat one, or two, or eight, and think they probably don’t need any tweaking.  Seriously, these cookies will make monsters of us all!


  1. 01/18/2010

    Honestly we just use the Nestle directions with a couple modifications to make wonderful soft cookies – not chewy, but soft. We add lots more vanilla than they ask for, and real vanilla, no imitation. If you can get it from Mexico, it’s even better. Second, don’t add as many choc chips as they say. With a 12 oz bag, add 10 oz or so. It’s so much better. Lastly, underbake just a little bit, so the insides stay super-moist. They are to die for.

  2. 01/18/2010

    Chewy is the only way I can eat chocolate chip cookies but haven’t found the perfect recipe. I’ll try this very very soon.. I’ll let you know. Thanks Steph!

  3. 01/18/2010

    I love the idea of the sea salt but do they actually taste almondy? I don’t know if I would like that adulteration of my ccc’s!

  4. 01/18/2010

    Yum…too bad I’ve banned cookies from the diet. 🙁 But I love almond flavoring, so these sound incredible.

  5. 01/18/2010

    @ Amanda: Your version sounds really good, and pretty similar to ours. Honestly, I have a hard time breaking my “whimsical cooking” habits, so I rarely measure things like the extracts and the nuts & chips – I just add what I think looks (and hopefully tastes!) right!
    @ claire: Yes, chewy cookies are the way to go! I hope you love this version (how could you not?!?)! Let me know!
    @ rhapsody: They don’t really taste excessively almondy – there’s a hint there, but it’s not like biting into an Almond Joy or something like that. Given the amount of batter, 1 tsp of almond extract is really not all that much!
    @ fizzythoughts: Well, the key to these cookies is to give most of them away and to keep just a few! I made a batch for my bookclub meeting last Sunday and foisted at least 4 cookies on each person as they were on their way out… We had a few left over, but I didn’t feel bad having just one after dinner each night. A cookie here or there won’t ruin the diet (though eating 3 or 4 is probably not great! 😉 ).

  6. 01/18/2010

    You know, around Christmas I went to a party and had some really awesome chocolate chip cookies. I asked the woman who made them how she got them to stay chewy and soft and she insisted the only way to have soft cookies was to under bake them by 10 minutes. I was a little non-plussed because I was essentially eating RAW cookies, and I wound up thinking that maybe a soft chocolate chip cookie was an elusive myth. Now I am excited to see this recipe and am going to try it out the next time I make cookies! I also like the fact that you add almond extract, because who wouldn’t love that? Thanks so much for posting this. The cookies look delicious and I know everyone in my family will thank you when I get around to making them!

  7. mee

    Thanks for the recipe! My husband and I just tried to bake cookies the other day (well, hubby does most of the baking in the house), and while it was good, I thought it could be better. I’m gonna try this recipe for sure! For nuts, I love Macadamian the most (in cookies or brownies). I don’t know if it’s as popular in other countries. Very fatty nuts. Just yummy 😀

  8. 01/19/2010

    Yummy looking cookies! I love chocolate chip cookies – they are the best! I’ll definitely be using this recipe you posted – we tend to usually use the Nestle recipe that’s on the back of the bag of chocolate chips. Yay! Something new to bake. Thanks!!

  9. 01/19/2010

    @ zibilee: Given that we only bake these cookies for 10 minutes, I can’t imagine how you would need to underbake cookies by 10 minutes to achieve chewiness! 😉 I don’t know that I’ve ever seen a CCC recipe that required baking longer than 13 minutes or so, but I guess everyone has their own way of doing things! These are slightly undercooked, but really, just slightly. Certainly not raw dough!
    @ mee: Macadamia nuts are really delicious! We never have them on hand though because they are also pretty expensive… but I think they’d be a great addition!
    @ Nadia: This is probably pretty similar to the Nestly recipe you follow… but with some important modifications! 😉

  10. 01/20/2010

    Oooh…I’m so trying these next weekend! I love love love things that combine sweet and salty. This is going to be dangerous, I can tell 😛

  11. woman, what are you doing to me?!! now i’m DYING for cc cookies. grrr. why don’t you box up a few and send them to me?!?! sounds like a plan. now i have to add some ingredients to my grocery order so i can make these. damn you!

  12. 01/21/2010

    @ Nymeth: Sweet & Salty is the best combo… I hope the cookies work out for you! Let me know!
    @ nat: Alas, the cookies are all gone chez Steph & Tony, but they will be worth the added ingredients on your shopping list! I promise!

  13. Sim

    I absolutely MUST, MUST, MUST try this! Scratch that, I WILL try this this weekend!

    Thank you for sharing!

  14. 01/23/2010

    @ Sim: Sorry I missed you online yesterday, but please let me know how these cookies turn out for you! They’re sooooo good!

  15. Sim

    Wow, Steph, these are the best chocolate chip cookies we’ve ever had. They’re truly mouthwatering! mmmmmmmmmmm

    Thanks again for the amazing recipe!

  16. 01/24/2010

    @ Sim: Yay! So glad they worked out for you! I’m envious that we don’t have a batch in our house right now (but must be good and not have cookies in the house to tempt us! 😉 ).

  17. 02/03/2010

    You know, I use the Nestle Toll House recipe, but I slightly underbake, and don’t use quite as much butter. Then after they cool for about 10 minutes, I put them into tupperware. They become these amazing cake-like cookies that I can’t resist! I usually add double vanilla extract as well, but I might just try the almond extract as you’ve suggested. And the pinch of sea salt as well.

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