Ingredients

dry

300 g all-purpose flour
8 g kosher salt
6 g baking soda

wet

226 g(1 cup) unsalted butter
210 g granulated sugar
105 g light brown sugar
1¹⁄₄ tsp vanilla extract
2 tbsp milk (oat, almond, or any liquid)
1 large egg

mixins

175 g dark chocolate chips
175 g chopped pecans

Method

Prep

Bring 226 g(1 cup) butter to room temperature

Make the cookie dough

Whisk 300 g flour, 8 g salt, and 6 g baking soda together in a small mixing bowl
In a medium mixing bowl
- Cream the 226 g(1 cup) butter with 210 g sugar and 105 g brown sugar using a stiff silicone spatula
- Add in 1 large egg, 2 tbsp milk, and 1¹⁄₄ tsp vanilla extract, and whisk together until light and fluffy
- Switch back to the spatula and stir in the dry ingredients until halfway incorporated
- Add in 175 g chocolate chips and 175 g pecans and mix until it's fully combined
Refrigerate dough for at least an hour

Optional: Freeze dough balls

Portion the dough out into balls on a baking sheet and freeze until solid
Transfer into a freezer bag

Shape and Bake

Preheat oven to 375°F
Line a sheet pan with parchment paper
Using a 1¹⁄₂ tbsp scoop, portion out 8 cookies per sheet in a 3-2-3 pattern
Bake until the cookies spread out and the edges are golden (~12-15 minutes)

Notes

The key to making these amazing is using high quality butter. I use Kerrygold when possible, but any european style >82% butterfat butter will be great.

Replacing the milk component with cold brew coffee also works very well and is an amazing secret ingredient.

When refrigerating, simply covering the mixing bowl with plastic in contact with the dough is easiest. If you don't have enough room, transfer the dough to 1 gallon plastic bag.