Who doesn't like a mountain of cookies? I definitely love them. If anything, I probably love them a little too much for my own good.So lately I've developed a little obsession with Smitten Kitchen, a food blog, partly because of Rebecca. I've pretty much been hooked since she sent me a link to the simple tomato and onion pasta sauce. Anyway, it has great pictures and recipes of delicious-looking and -sounding recipes, and I can't stop looking.
I didn't alter the recipe that much when I baked the cookies. I used dark brown sugar instead of light, and barely toasted the pecans. I just threw them in for a couple of minutes during preheat because I didn't want to spend extra time dealing with them. Plus, it was sweltering hot and the dough was warming up so I was in a hurry. Besides that, I opted to use normal salt instead of flaky sea salt because that was what I had at hand. The dough comes out super chunky so I didn't have any cookies lacking chocolate or nuts. I baked them in the oven for about 20 minutes. The cookies came out a little underdone (the bottoms didn't brown much), but still absolutely delicious.
A small disclaimer: these cookies are called "our favorite chocolate chip cookies," but I didn't name it. That's just what they're called at Smitten Kitchen, so I used the same name. Nonetheless, they are one of the best chocolate chip cookies I've ever tried, so I think the name is quite fitting.Next time:
1. maybe toast the pecans a little longer.
2. try out the flaky sea salt option
3. try using light sugar instead of dark.
3. bake them again!
recipe from smittenkitchen.com
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