Perfect Chocolate Chip Cookies from Chef John Folse

Prep Time: 45 Minutes

Yields: 24 Cookies


In my opinion, a truly great chocolate chip cookie offers real complexity in addition to a sweet taste and good texture. We wanted a cookie that's moist and chewy on the inside and crisp around the edges. This cookie offers a little element of surprise with chopped pecans and wonderful semi-sweet chocolate that we remember as kids.


2 cups semi-sweet chocolate chips

1 cup butter-flavored shortening

¾ cup granulated sugar

¾ cup light brown sugar

2 eggs

2 tbsps vanilla extract

2¼ cups all-purpose flour

1 tsp baking soda

1 tsp salt

½ cup chopped pecans


Preheat oven to 350°F. Lightly grease 3 cookie sheets with cooking spray then set aside. In the bowl of an electric mixer, cream together shortening, granulated sugar and brown sugar. Whip until light and fluffy. Add eggs, one at a time, beating well after each addition. Slowly blend in vanilla then set aside. In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to creamed ingredients. Using a rubber spatula, fold in chocolate chips and chopped pecans, mixing well. Using a cookie scoop, divide cookie dough into 24 equal portions, placing 8 dough balls on each cookie sheet. Bake 8–10 minutes or until light golden brown. Allow cookies to cool on baking sheets for 10 minutes before moving to a wire rack and allowing to cool completely.