Chocolate Chip Cookies

Posted by on 3 May 2017

Chocolate Chip Cookies


  • 2 cups Ghirardelli semi-sweet chocolate chips
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons good-quality vanilla extract (not imitation)
  • 2 1/4 cups unsifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecans
  • 1/3 to 1 tsp ground cayenne pepper


  1. Heat oven to 375ºF.
  2. In stovetop skillet, toast nuts gently; chop coarsely
  3. Stir flour with baking soda and salt; set aside.
  4. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
  5. Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
  6. Add cayenne pepper; start with 1/3 tsp, and add a little bit at a time until you figure out how much you like. You're looking for a pleasant warming sensation to complement the chocolate, not necessarily spicy (though we found a bit of heat was quite good, and well-received by others; experiment liberally with this).
  7. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
  8. Drop by tablespoon onto ungreased cookie sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack.

Serve warm with cold milk, ideally whole milk from Braum’s.

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