I thought perhaps I would the end the week with some sweets. I’ve had this recipe pinned for quite some time and thought it was time to try out these fancy cookies. Although, I made some adjustments. I added some salt and some nuts to make them even more fabulous!
I tried to find a little bit of history behind these cookies, aside from the fact that they are probably served at the Ritz Carlton. Alas, I couldn’t find anything besides the Ritz Carlton hosting a World’s Best Chocolate Chip Cookie competition in November, of which I wouldn’t mind attending.
But honestly, how can you go wrong with a cookie recipe that includes 5 sticks of butter. Seriously. I decided to jazz these puppies up a bit with some pecans and a sprinkle of salt to finish them off and I think it did the trick. My family gobbled them up by the handful!
So just a couple of notes… This recipe makes a lot of cookies so if you’re searching for just a small batch, I’d cut the ingredients in half. Also, I want to recommend getting an OXO Cookie Scoopfor perfectly round cookies. This is a new tool to my kitchen and I will never bake another cookie without it!
- 1¼ pounds unsalted butter (5 sticks), room temperature
- 2 cups granulated sugar
- 2 cups dark brown sugar
- 5 eggs
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 tsp kosher salt
- 6 cups flour
- 4 cups semi sweet chocolate chips
- 1 cup chopped pecans
- Coarse sea salt to finish
- Preheat oven to 350°
- Line a baking sheet with parchment paper. Set aside.
- Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
- Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips and pecans.
- Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
- Bake 10-12 minutes until edges are golden and centers are almost set.
- When you remove the cookies from the oven, sprinkle lightly with salt.
- Transfer to wire rack to cool completely.