Luane’s Chocolate Chip Cookies

My biggest chocolate chip cookie fans just happen to be the men in my life that I admire most. Somehow they all love these cookies.  I think it is the 60% cacao bittersweet chocolate chips I use from Ghirardelli that makes them so appealing.

Luane’s Chocolate-Chip Cookies

Makes 36 cookies

1 cup all-purpose flour

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon sea salt

10 tablespoons (1 1/4 stick) unsalted butter, at room temperature

3/4 cup packed dark brown sugar

1 teaspoon vanilla extract

1 large egg, at room temperature

2 cups (11.5 ounces) bittersweet chocolate chips

1 cup toasted pecans, coarsely chopped

Preheat the oven to 350F. Line baking sheets with parchment paper.

In a small bowl, sift together the flour, baking powder, baking soda, and salt.

In the large bowl of a stand mixer, beat the butter, brown sugar, and vanilla until fluffy, about 2 minutes. Beat in the egg, for 1 minute. Reduce speed to low and add the flour mixture until combined. Mix in the chocolate and pecans.

Form the cookie dough into mounds using a #40 scoop. Place the mounds 2 inches apart on the baking sheets. Bake about 14 to 16 minutes, until golden brown. Transfer the cookies, still on the parchment, to wire racks to cool.

 The cookies can be stored at room temperature for up to five days in an airtight container.