Yields:
16 Servings
Difficulty: Easy
Prep Time: 8 Mins
Cook Time:
15 Mins
Total Time:
23 Mins
Hubbie has to have his cookies! 🍪 How I make Hubbie’s Favorite Cookies – Multi-Chocolate Chip Pecan Cookies. Crisp on the outside, thick and chewy on the inside.
![Best Cookies Ever 🍪 Multi - [Chocolate Chip Cookies]](https://i0.wp.com/i.ytimg.com/vi/Sj4fMwuxaGE/0.jpg?resize=640%2C340&ssl=1)
Ingredients
Adjust Servings
-
Multi-Chocolate Chip Cookies
Instructions
-
🍪 Multi-Chocolate Chip Cookies
- Wash hands. In a large mixing bowl, add in the butter, granulated sugar and brown sugar. Use a spatula to cream together. Add in the eggs, pure vanilla extract and sweet buttery dough emulsion, mix until combined.
- In a medium bowl sift the all-purpose flour, cornstarch, salt and baking soda. Then pour the dry ingredients into your wet ingredients and mix with a spatula until combined.
- Form the dough into balls. Mine were about 2 inches round, but it only made 16 3" cookies. If you make them smaller, you will get smaller sized cookies, but around 24 cookies. Hubby likes them big, so I make them larger. Make them pretty by adding some more chips and pecans on top. Then place your baking tray with the dough balls into the fridge for one hour.
- Preheat oven to 325°F (163°C). Wash hands. Remove dough balls from fridge and place them about 2" apart on the baking sheet and Bake @ 325°F (163°C) 15-18 minutes. Let them cool on the baking sheet for a few minutes, then move them to a wire rack to finish cooling. Enjoy!
Notes
Refriderator time: 1 hour.
Makes 24 - 2" cookies or 16 -3" cookies. Store in an air tight container. Will last for 5-7 days but NOT at my house, cookies are eaten up withing 1 -2 days.
🧈 Sweet Buttery Dough Emulsion
❤️ No Chemical Unbleached Parchment Paper
Inspired by: Sally's Baking Addiction
https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/
