Chewy Chocolate Chip Cookies

[Roxy15]

Chewy Chocolate Chip Cookies:

 

4-oz. stick of salted butter=1 stick

7-oz.s shortening=1 Cup

1 lb. brown sugar=2 Cups Packed

4-oz.s white sugar=1/2 cup

1/4 cup heavy cream

2 T. vanilla

1 whole large egg

2 large egg yolks

1-lb. + 4-oz.s bread flour=4-1/2 Cups

2 Tsp.s salt

4 Tsp.s baking powder

12-oz.s semisweet chocolate chips

8-oz.s finely chopped pecans

 

Preheat oven to 325 degrees.

 

In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy…about 5 minutes. Add the rest of the liquids one at a time and beat well after each.

 

In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.

 

A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.

 

Using an ice cream scoop make dough balls, 2-oz.s each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.

 

Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.

 

Store in airtight container.

 

***Ingredients measured by volume rather than weight can vary greatly from person to person. If you scoop your flour then level when you measure it rather than spooning it in then leveling... the amount of flour going into your recipe is going to vary and the results is not going to be the same.

 

There can be a very fine line between enough flour and too much flour in some recipes. In order to get the chewy cookie that stays soft with this recipe I'm afraid that line in indeed fine.