Whether you're talking sweet tea, mayhaw jelly, biscuits, roast and gravy, chicken pot pie or red velvet cake, the dishes are as diverse as the hands that prepare them. Though some similarities will weave their way throughout each recipe, Southern chefs have their tried and true favorite - and more often than not, a written copy doesn't actually exist. (Insert sweet little ladies saying they'd give their recipe away "over my dead body" here).
With the holidays approaching, we'll be sharing a few of our favorites and what better way to start than with a true classic. The chocolate chip cookie is perhaps the most controversial of them all. Should they be soft and chewy? Thin and crispy? Only chocolate chips? Other ingredients added in? Again, many will claim to have the perfect recipe, but I really do. Okay, so maybe it's just MY version of MY favorite, but I still think it's worth a try. Southern Living recipes are my favorite, and I've taken their "Ultimate Chocolate Chip Cookies" up a notch and tweaked a few things to my liking. Have another recipe that's your favorite? Send it to us! We always love a good recipe swap. :)
Our 413 Favorite Chocolate Chip Cookie
Adapted from Southern Living's Ultimate Chocolate Chip Cookies
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¾ cup butter, softened |
2 ¼ cup plus 2 Tbsp. all-purpose flour |
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¾ cup granulated sugar |
1 tsp. baking soda |
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¾ cup firmly packed light brown sugar |
¾ tsp. salt |
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2 large egg |
1 cup semisweet (or milk) chocolate morsels + more for garnishing |
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1 ½ tsp. vanilla extract |
1 cup chopped pecans, + more for garnishing |
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Beat butter, granulated sugar and brown sugar in a large bowl at medium speed with an electric mixer until creamy (this can take several minutes - it should be pale, light and fluffy). Add eggs and vanilla. Beat until well blended.
3. In a separate bowl, mix together flour, baking soda and salt. Gradually add the flour mixture to the butter mixture in thirds. Beat well after each addition. Stir in chocolate morsels, then stir in pecans.
4. Using a tablespoon scoop, drop dough onto prepared baking sheets. For an added garnish, arrange extra chocolate chips and pecans on tops of dough.
5. Bake at 350 for 8 to 14 minutes depending on your desired crispiness. Stay closer to the 8 for softer cookies and leave them in longer for crispy results. After a few seconds, transfer cookies to wire racks to cool. (**I prefer soft and chewy cookies and have found that 11-12 minutes is perfect with my oven. The cookies will be lightly golden around the very edge, but the center will almost appear undercooked).
Happy cookie baking, friends! And happy Sunday!
Blessings,
