very thick & very chewy chocolate chip nut cookies

a recipe by
Heidi Hoerman
Hingham, MA

This no-mixer cookie recipe is easy to throw together and results in 20 very chewy cookies. We are a small family lacking in will power so small-batch cookies are the way to go! Small batches also mean you can make a variety of different chocolate chip cookies through the holiday with only 1 bag of chips. This recipe uses melted butter and dark brown sugar to result in a very thick, very moist cookie. Note to self: Bill and I both really, really, REALLY like this cookie made with pecans.

serves 20 cookies
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For very thick & very chewy chocolate chip nut cookies

  • 1 stick
    unsalted butter (1/4 lb.)
  • 3/4 c
    dark brown sugar
  • 1 lg
    egg
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking soda
  • 3/4 c
    semi-sweet chocolate chips
  • 3/4 c
    chopped pecans, walnuts or similar nut meat

How To Make very thick & very chewy chocolate chip nut cookies

  • 1
    Preheat the oven to 350F with two racks evenly spaced in the middle of the oven. Line two cookie sheets with parchment paper.
  • 2
    In a large mixing bowl, melt the butter in the microwave. Add the brown sugar and stir to mix thoroughly.
  • 3
    Add the egg and the vanilla, stirring after each addition.
  • 4
    Sift together the flour, salt, and baking soda and, in about 4 portions, add to the other ingredients, stirring after each addition.
  • 5
    When the previous ingredients are thoroughly mixed, add the chips and nuts. Stir to distribute evenly through the dough. The easiest way to do this is with your hands.
  • 6
    Portion dough into 20 equal balls, about 1/8th cup each and distribute on the lined baking sheets. Press each ball lightly to flatten to about 1/2 inch thick.
  • 7
    Bake for 9-12 minutes, trading shelves and turning the baking sheets around half-way through to allow even baking.
  • 8
    Allow the cookies to cool thoroughly on the baking sheets, about 30 minutes. Since these are very moist cookies, leave in open air at least 1 hour before wrapping or placing in closed container.

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