I know this is sad to say, but my husband and I are a divided household. We agree on most things, what movies to go see, which coffee shop makes the best latte… but there is one thing that we just can’t agree on: chocolate chip cookies.
My husband grew up in Colorado Springs and because of the high altitude, he grew up eating crispy cookies. Me on the other hand? I am all about soft chocolate chip cookies. When I was little I HAD to have the Soft Baked variety in my lunch box every day. Do you remember those?
Anyway, I digress. The point is that for years we have disagreed on chocolate chip cookies. Some times I would make a batch that was my idea of perfection. Other times I would make a batch that was my husband’s ideal. But either way, one of us would end up unhappy. Then, it finally happened. I figured out how to make a cookie that married both my husband and I’s desires. It’s crispy on the outside while still being soft in the center. It’s amazing!
And what’s the secret? Arrowroot powder! It ‘s what ensures that the cookie will be crispy on the edges.
So how do you make them? First, make sure that everything is room temperature. Not just your butter but your eggs too.
Once your stick of butter is able to bend when you try to, you know…bend it, you’re ready to get started.
Preheat the oven to 350 degrees. Lightly toast the chopped pecans for five minutes. Then, set aside to cool.
Cream together the butter and the two types of sugar. Next, add the egg that you have beaten separately and your vanilla. Stir until they are all combined. If you waited long enough before you started to cream your butter and sugars, then you shouldn’t have any lumps.
In another bowl, mix together the flour, arrowroot powder, baking soda, and salt. Combine the dry ingredients with the creamed mixture. Gently fold in the chocolate chips and the toasted pecans. You’ll probably think to yourself, “Whoa! This is way too many chocolate chips!” but that’s a good thing. You want a chocolate chip and/or a pecan in every bite.
Once the chips and nuts are incorporated, roll the dough into golf ball sized balls, and place on parchment lined baking sheets. Put the sheets into the freezer and have them chill for at least one hour. (I tend to remove them after one hour and drop them into a gallon sized freezer bag. That way I can just take out however many cookies I need and bake them rather than make several dozen at a time).
Now that the cookies have chilled, you can remove them from the freezer and allow them to thaw for 20 minutes. This might seem crazy. You’re probably asking yourself, “Why did I just freeze cookies only to thaw them again? “ Well, the answer is to ensure that everything is at the exact same temperature when it goes into the oven.
Have you ever tried to bake cookies that you didn’t chill and then ended up being all weird? Too flat. Not flat enough. That was because the ingredients were at different temperatures. If you freeze them and then thaw them, you know that everything is the same, and you’ll have perfect cookies. Every. Single. Time.
Preheat the oven to 325 degrees and place the balls of dough on parchment lined baking sheets and set your timer bake for 16 to 18 minutes. At the 10 minute mark, open the oven door and sprinkle the top of each cookie with salt. You can see how much I mean by the picture below. No, I am delusional. Trust me. The salt on top sets this cookie above all others. Continue to bake the remainder of the time.
Remove from the oven and allow to cool for at least 10 minutes on the sheet before placing on a baking rack to cool the rest of the way.
Now, enjoy the cookies. Be sure to store the remaining dough in the back of your freezer, with lots of other stuff placed in front of it. That way you won’t just grab balls of dough every time you walk into the kitchen and shove them into your mouth. Not that I’ve ever done that or anything…
Are you ready to get started? Today is a great day to bake!
Prep Time:
Yield:
Category:
Method:
Print
PinDescription
Crispy on the outside and soft and chewy on the inside, these are the perfect chocolate chip cookies. You’ll never need another chocolate chip cookie recipe again once you try these!
Ingredients
½ cup grass-fed butter
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cup all-purpose flour
5 1/2 tsp. arrowroot powder
½ tsp baking soda
½ tsp salt, plus more for sprinkling
1 ½ cup chocolate chips
1 cup chopped pecans
Instructions
Preheat the oven to 350 degrees. Lightly toast the chopped pecans for five minutes. Set aside to cool.
Cream together the butter and the two types of sugar. Next, add the beaten egg and the vanilla. Stir until they are all combined.
In another bowl, mix together the flour, arrowroot powder, baking soda, and salt. Combine the dry ingredients with the creamed mixture. Gently fold in the chocolate chips and the toasted pecans.
Once the chips and nuts are incorporated, roll the dough into golf ball sized balls, and place on parchment lined baking sheets. Put the sheets into the freezer and have them chill for at least one hour.
Once the cookies have chilled, remove them from the freezer and allow them to thaw for 20 minutes.
Preheat the oven to 325 and place the balls of dough on parchment lined baking sheets and set your timer bake for 16 to 18 minutes. At the 10 minute mark, open the oven door and sprinkle the top of each cookie with salt. Continue to bake the remainder of the time.
Remove from the oven and allow to cool for at least 10 minutes on the sheet before placing on a baking rack to cool the rest of the way.
This post contains affiliate links. For more information, click here. Also, if you do utilize a link, THANK YOU!
Leave a Reply