The BEST Chocolate Chip Cookies... Ever!
Prep time
Cook time
Total time
Recipe type: Cookies
Cuisine: Adapted from Nigella Lawson
  • 10 tbs. unsalted butter, melted and cooled
  • ⅔ cup brown sugar
  • ½ cup granulated sugar
  • 1½ tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup milk chocolate chips
  • ½ cup dark chocolate chips
  • ½ cup pecans, chopped
  1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or Silpat.
  2. In a small bowl, add flour, kosher salt, and baking soda. Set aside.
  3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk.
  4. Fold the flour mixture into the sugar mixture until just incorporated. Fold in chocolate chips and pecans.
  5. Using a cookie scoop or teaspoon, drop the dough onto the lined cookie sheets about 3 inches apart. Store the cookie dough in the refrigerator between batches.
  6. Bake for 13-15 minutes, or until the edges are lightly golden brown.Transfer the cookies to a wire rack to cool completely before storing in an airtight container.
Recipe by The Messy Baker Blog at