These worked out very nicely. Don’t leave them in the oven too long, they literally take minutes to cook and the bottoms are susceptible to scorching if left too long on a bottom shelf.
Those disasters are fairly easily avoided by paying attention to what you are doing, I am easily distracted so it’s harder than it sounds some days. This aside, mine turned out pretty well indeed.
Munching on one of these as I write, I can tell you they are more soft than chewy but they are certainly delicious.
Chewy Chocolate Chip Cookies
Makes about 28 cookies
1 cup butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans
In a bowl, with an electric mixer on medium speed, beat butter and brown
sugar until well blended. Beat in eggs and vanilla until smooth,
scraping down sides of bowl as needed.
In another bowl, mix flour, baking soda, and salt. Stir or beat into
butter mixture until well incorporated. Stir in chocolate chips and
pecans, if using.
Drop dough in 2-tablespoon portions, 5cm apart, onto
buttered baking sheets.
Bake in a 200C oven until cookies are lightly browned and no longer wet
in the center (break one open to check), 6 to 8 minutes; if baking more
than one pan at a time, switch pan positions halfway through baking.
Let them cool on the trays, they will break apart if you try to move them while they are too warm.