Categories: Desserts
Ingredients
- 3 cups all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoon salt
- 1 - 2 teaspoons ground cinnamon
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup semi sweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup chopped pecans, toasted*
Directions
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Line two rimmed baking sheets with silicone mats. Set aside.
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Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Set aside.
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In a small bowl whisk together eggs, vanilla, and almond extract. Set aside.
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In your stand mixer, cream cold butter until fluffy, about 1-2 minutes.
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Add in brown sugar and granulated sugar.
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Beat for an additional 2 minutes.
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Scrape down the sides of your bowl.
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Pour in egg mixture and mix until just combined.
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Add flour mixture ⅓ at a time until well combined, scraping down the sides as needed.
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.Stir in both chocolate chips and pecans.
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.Using about ⅓ cup, scoop out dough and form 12 cookie balls.
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.Place 6 on one baking sheet and 6 on the other.
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.Place in fridge and refrigerate for 30 minutes.
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.Preheat oven to 375 degrees F and bake for 18-22 minutes, or until golden brown.**
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.Remove from oven and let cool on the baking sheet for 5 minutes.
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.Transfer to a wire cooling rack and serve!
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.This are best served fresh out of the oven, but microwaved warm is delicious as well