very thick & very chewy chocolate chip nut cookies

Name: Very thick & Very Chewy Chocolate Chip Nut Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 20
Cuisine: American
Ingredients: 1 stick(s) unsalted butter (1/4 lb.); 3/4 cup(s) dark brown sugar; 1 large egg; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 3/4 cup(s) semi-sweet chocolate chips; 3/4 cup(s) chopped pecans, walnuts or similar nut meat

29 Pinches 1 Photo

Heidi Hoerman

Hingham, MA

Updated on Dec 25, 2015

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.

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Chewy, no-mixer, chocolate chip pecan cookies. Half batch shown cooling.

prep time 10 Min

cook time 10 Min

method Bake

yield 20 cookies

Ingredients

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

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

Step 1

Preheat the oven to 350F with two racks evenly spaced in the middle of the oven. Line two cookie sheets with parchment paper.

Step 2

In a large mixing bowl, melt the butter in the microwave. Add the brown sugar and stir to mix thoroughly.
Step 3

Add the egg and the vanilla, stirring after each addition.
Step 4

Sift together the flour, salt, and baking soda and, in about 4 portions, add to the other ingredients, stirring after each addition.
Step 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.
Step 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.
Step 7

Bake for 9-12 minutes, trading shelves and turning the baking sheets around half-way through to allow even baking.
Step 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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