I love to be creative in the kitchen and don't often bake the same thing twice but this recipe keeps me coming back. These simple ingredients produce a rich and chewy cookie with caramelized edges. So, if you're like me and love a cookie in any shape, size or form, this recipe is for you; and like any faithful chocolate chip cookie recipe, it won't let you down.
Adapted from: Mrs. Fields Cookie Book
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup dark brown sugar, firmly packed
1 cup salted butter, softened
1 large egg
2 teaspoon pure vanilla extract
1 cup chopped pecans
1 1/2 cups semisweet chocolate chips
Preheat oven to 300°F. Grease an 8-by-8-inch baking pan.
Combine flour and baking soda in a medium bowl. Mix well with a wire whisk. Set aside.
In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Blend at a low speed until just combined. Do not overmix.
Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft. Cool on rack to room temperature.