Double Chocolate Chip Cookies
 Double Chocolate Chip Cookies with Pecans These double chocolate chip cookies are rich, gooey, perfectly chewy, and packed with chocolate chips for the ultimate treat. Ingredients 2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with knife 1 teaspoon baking soda ½ teaspoon salt ¼ cup plus 2 tablespoons cocoa powder (see note) 2 sticks (1 cup) unsalted butter, softened 1 cup packed light brown sugar ¾ cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard 1 cup chopped pecans 2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with knife 1 teaspoon baking soda ½ teaspoon salt ¼ cup plus 2 tablespoons cocoa powder (see note) 2 sticks (1 cup) unsalted butter, softened 1 cup packed light brown sugar ¾ cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard 1 cup chopped pecans Instructions Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy. Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don't worry, it will come together). Mix in the chocolate chips and pecans. Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle. Roll the dough into tablespoon-sized balls and place on the prepared baking sheets abut 2 inches apart. Bake for 8 to 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies will keep in an airtight container for up to 3 days. Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too. Make-Ahead & Freezer Friendly Instructions:The cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator or rolled into balls and placed on a baking sheet covered with plastic wrap. To freeze the dough, roll it into balls, freeze them on a baking sheet until firm, then transfer to a sealable bag, pressing out as much air as possible. Bake directly from frozen, adding 1–2 minutes to the baking time. If freezing baked cookies, let them cool completely, then store in an airtight container with layers separated by parchment or foil. Before serving, allow the cookies to come to room temperature. Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy. Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don't worry, it will come together). Mix in the chocolate chips and pecans. Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle. Roll the dough into tablespoon-sized balls and place on the prepared baking sheets abut 2 inches apart. Bake for 8 to 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies will keep in an airtight container for up to 3 days. Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too. Make-Ahead & Freezer Friendly Instructions:The cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator or rolled into balls and placed on a baking sheet covered with plastic wrap. To freeze the dough, roll it into balls, freeze them on a baking sheet until firm, then transfer to a sealable bag, pressing out as much air as possible. Bake directly from frozen, adding 1–2 minutes to the baking time. If freezing baked cookies, let them cool completely, then store in an airtight container with layers separated by parchment or foil. Before serving, allow the cookies to come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 113 Fat: 6 g Saturated fat: 3 g Carbohydrates: 14 g Sugar: 9 g Fiber: 1 g Protein: 1 g Sodium: 45 mg Cholesterol: 14 mg Serving size: 1 cookie Calories: 113 Fat: 6 g Saturated fat: 3 g Carbohydrates: 14 g Sugar: 9 g Fiber: 1 g Protein: 1 g Sodium: 45 mg Cholesterol: 14 mg