Stupid Good Summer School Week 9: Salted Chocolate Chip Cookies with Pecans

A warm, out of the oven cookie is my everything. I’m kind of an asshole, I really don’t care for second-day cookies and I really hate crunchy cookies. That’s some absurd nonsense. They need to be pillowy and melty and chocolately and everything. Growing up, cookies were comfort food. My mom was known for her chocolate chip oatmeal cookies and gets requests for batches all the time. She seems to have the recipe in her head and I’ve always admired her for the gift of giving something delicious to people she loves. This is my spin on her cookies, they are nothing like hers but it’s similar to the idea that I want to share  what I love with you. D’aww mushy crap. Check out the video for how to make cookies here.


Salted Chocolate Chunk Cookies with Pecans

  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 cup or 2 sticks butter, one salted and one unsalted
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups chocolate chunks
  • 1/2 cup roughly chopped pecans
  • Sea salt
  1. In a mixing bowl, add sugars, butter and vanilla. Beat on high with a handheld mixer or if you’re so lucky, a KitchenAid. If not, get a sturdy whisk and get ready for a workout. Beat the sugar and butter on high speed until you get a white, fluffy consistency. This is super important for light, airy cookies and will take a good 5 minutes, but is very worth it.
  2. In a bowl, stir together the flour and baking soda.
  3. Turn down your speed to low and incorporate the eggs.
  4. Slowly add the flour/baking soda mixture. When the mixture is on the verge of incorporating, throw in the pecans and chocolate chips to finish off the batter. Do not over mix, the key is the fluffy dough.
  5. If you have time, chill the dough for 30 minutes. You can avoid flat, crunchy, sad cookies with this trick. It seems super lame, but I promise serves quite a purpose.
  6. Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrage  2″ balls of cookies onto the sheet, with about 2″ of room in between each ball of dough. Sprinkle a small amount of sea salt onto the tops.
  7. Bake for 10-12 minutes or until golden brown. Enjoy!

Stay tuned for next week’s Stupid Good Summer School!


School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday.