Oversize and dense with chocolate chips, raisins, and pecans, these chunky treats might just be the ultimate cookies. The recipe has been a staff favorite since it first appeared in Martha Stewart Living in 1990.
Recipe information
Yield
Makes about 1 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350Ā°F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add vanilla and eggs; mix until well combined.
Step 2
Sift flour, salt, and baking soda into a bowl; add to butter mixture on low speed until just combined. Stir in chocolate chips, raisins, and pecans.
Step 3
Roll dough into 2Ā 1/2-inch balls, then flatten to 1-inch thick. Transfer to baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden brown, about 20 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
