You guys this is it, this was my first baking from scratch experience and it turned out UH-mazing! This recipe comes from showmetheyummy.com, it’s simple but packs a delicious, unexpected punch.

I followed this recipe exactly with the exception of the baking powder. Um, did you guys know that a lot of recipes call for both baking soda AND baking powder? Well props to you, I was unaware of that but now I know to always keep both on hand. What I also didn’t know was that baking powder actually contains baking soda. Baking powder is a mixture of baking soda, cream of tartar (another common baking ingredient) and sometimes cornstarch. Both are leavening agents in recipes that call for an acidic ingredient, so don’t panic if you only have one or the other!

Pro tip: Gather all ingredients and tools your recipe calls for before getting started. It helps things run more smoothly when everything is easily accessible and right in front of you. This step has helped me in more ways than one. I’m a little OCD, especially when it comes to the kitchen but baking allows me to not focus on keeping the kitchen clean but rather focus on making these cookies the best cookies ever!

These cookies had another ingredient that I had never heard of before, almond extract. It gives the cookies just that little extra nut flavor atop the roasted pecans that works beautifully. *See my experiences note below about cooking with nuts for the first time*

Not only do these cookies have a yummy secret ingredient, they are so warm and fluffy fresh out of the oven AND reheated. With a cold glass of milk, fresh out of the oven these cookies melt in your hands and in your mouth. But if you’re lucky enough to have leftovers, have no fear! These cookies are just as delicious, if not a little more in my opinion, completely cooled and then reheated with a quick nook in the microwave (20-40 seconds depending on thickness). And if you really want to enjoy a special treat, a scoop of vanilla ice cream beneath the warm cookie really hits the spot!

**This is the point where I realize I’m also a beginner blogger 🙂 I didn’t take enough pictures during my first process but will definitely do so in my future experiences!**

I hope you all have the same amazing experience and outcome as I did with these cookies. My friends and family were blown away that I baked these delicious balls of  chocolate goodness that I just couldn’t wait to share with you!

INGREDIENTS:

3 cups                   all purpose flour

2 tbsp                   cornstarch

1 tsp                      baking powder

¼ tsp                     baking soda

1 ½ tsp                  salt

1-2 tsp                  ground cinnamon

1 large                  eggs, cold

1 tbsp                   vanilla extract

1 tsp                      almond extract

1 cup                     unsalted butter, cold and cut into cubes, 2 sticks

¾ cup                    brown sugar

½ cup                    granulated sugar

1 cup                     semi-sweet chocolate chips

1 cup                     dark chocolate chips

1 cup                     chopped pecans, toasted

BAKING INSTRUCTIONS:

Preheat oven to 375 defgress F

Line two backing sheets with silicone mats and set aside. My baking sheets were a tad smaller than my silicone mats but that didn’t seem to be an issue.

In a medium mixing bowl, combine the dry ingredients and whisk together: flour, cornstarch backing powder and baking soda, salt and ground cinnamon.

In a small mixing bowl, combine the eggs, vanilla extract, almond extract and whisk together.

showmetheyummy.com says to use a stand mixer for this next step, I don’t have one of those but my hand mixer worked just fine with this recipe! In a large mixing bowl cream cold butter until fluffy, about 1-2 minutes (if I’m being completely honest here, I had to google what “cream cold butter” meant. Use a wooden spoon, hand mixer or stand mixer to gently beat the butter until it becomes fluffy).

Next add in both the brown sugar and granulated sugar and beat for another 2 minutes.

Pour in the egg mixture and scrape down the sides of the bowl. Gently mix together until just combined.

The flour mixture in the medium bowl then gets combined 1/3 at a time until well combined.

Mix in semi-sweet chocolate chips, dark chocolate chips and toasted pecans evenly.

These bad boys are big and fluffy so don’t be worried you’re making them too big. I thought there was no way these were going to cook thoroughly but I promise they do!

Using 1/3 cup, scoop and form evenly round cookie balls and place 6 cookie balls evenly on baking each sheet.

Refrigerate for 30 minutes and then bake for 18-22 minutes or until edges are golden brown. It’s important not to over bake these cookies! My oven took 20 minutes until the cookies were golden brown. I wasn’t sure if they were baked all the way through but trusted in the recipe!

Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a cooling rack.

Enjoy!

Original recipe post: http://showmetheyummy.com/fluffy-chocolate-chip-cookies-recipe/

*COOKING WITH NUTS NOTE: I was a little upset when I first tried the first cookie because I thought they tasted a little dry and that I might have put too much flour in the mix. But once I shared them at Thanksgiving dinner a more experienced baker noted that baking with toasted nuts give the cookie a little more dry, flaky flavor which is in fact desired by many. She could also pick up on the secret ingredient but couldn’t identify it. Almond extract for the win!”