Servings: 25 servings
Calories: 356kcal
Ingredients
- 4 sticks unsalted butter, melted
- 2 c. brown sugar
- 1 c. white sugar
- 3 large eggs, room temperature
- 2 TBSP. pure vanilla extract
- 2 tsp. baking soda
- 2 tsp. salt
- 5 c. Bob's Red Mill gluten-free all purpose baking flour, or regular all purpose flour
- 2 c. semi-sweet chocolate chips
- 1 c. chopped pecans
- sea salt flakes for tops of cookies, optional
Instructions
- You'll first start with the wet ingredients. In a microwave safe bowl, melt butter. Let it cool down a bit.
- Next, in the bowl of a stand mixer or with a hand mixer and large mixing bowl, beat the melted butter and both sugars together until smooth.
- Then, beat in the eggs and vanilla extract until just combined.
- Now for the dry ingredients. In a medium bowl, add in the baking soda, salt, and gluten-free flour. Add flour mixture to wet ingredients and beat on high until dough forms.
- Last, stir in the chocolate chips and chopped pecans by hand.
- Cover and chill cookie dough in the fridge for 1 to 2 hours to set up. I recommend at least 1 1/2 hours.
- Use an ice cream scoop (can also use a cookie scoop if you want smaller cookie dough balls) and place dough balls far apart so the cookies will not touch while baking. Optional, sprinkle tops with flaky sea salt.
- Bake cookies on an ungreased or parchment paper lined baking sheet at 375º F for about 10-12 minutes. Ours baked for 10 minutes and they were under baked just a bit. That's what you want, a nice lightly golden top with golden brown bottoms.
- Allow cookies to cool for about 4 minutes on baking sheet before moving over to a cooling rack to finish cooling completely.
Notes
For Best Results:
- Use room temperature eggs. You can just leave them on the counter for an hour or put the eggs in a small bowl and fill with warm water and that will speed up the process.
- Make sure to buy good quality chocolate for this recipe, it really does make a difference. We used Ghirardelli semi-sweet chocolate chips. You can even try milk chocolate chips or even delicious dark chocolate chips.
- Make sure to melt the butter for this recipe, or you can even use softened butter and that would still produce good results.
- Cookie dough should chill for at least an hour in the fridge. I highly recommend 1 1/2 -2 hours for best results. Chilling the dough helps the cookies to stay nice and thick while baking and prevents them from getting runny and thin.
- Use an ice cream scoop, this will give you larger cookies...and that's what we want :)
- Under bake your cookies so they stay soft and chewy. Our cookies baked for 10 minutes, but your oven is different so therefore your baking time may be a little different. So, keep an eye on them and make sure they don't get too brown on top.
Nutrition
Calories: 356kcal
Tried this recipe?Let us know how it was!
