Double Chocolate Tollhouse Cookies

Method

1. 1. Begin by preheating your oven to 180°C.
   2. In a bowl, combine 335g of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix them together and set this dry mixture aside.
   3. In a mixing machine, beat 227g of butter along with 150g of white sugar and 150g of brown sugar until the mixture becomes creamy.
   4. Add 1 teaspoon of vanilla extract to the creamy mixture and continue to beat.
   5. Gradually add 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
   6. Slowly add the dry mixture (flour, baking soda, and salt) into the wet mixture. Mix until all the ingredients are well combined.
   7. Now, by hand, gently fold in 1 cup of dark chocolate chips, 1 cup of white chocolate chips, and 1 cup of chopped pecans.
   8. To form the cookie dough into uniform portions, use an ice cream scooper.
   9. Place the dough balls on a tray lined with parchment paper, making sure they are not too close to each other.
   10. Bake the cookies in the middle of the preheated oven at 180°C for 8-10 minutes. Be cautious not to overbake; remove them as soon as the edges start to lightly brown.
   11. Once out of the oven, allow the cookies to rest on the tray for at least 5-8 minutes.
   12. After resting, transfer the cookies onto a kitchen wire rack to cool down completely.

   Pro Tips

   • Precision is Key: Stick to the metric measurements for perfect consistency.
   • Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
   • Don’t Overmix: Mix until just combined to keep the cookies tender.
   • Perfectly Spaced: Place dough balls apart to prevent cookies from merging while baking.
   • Watch Closely: Keep an eye on the edges; they should turn a light golden-brown for the perfect texture.
   • Patience is a Virtue: Let the cookies cool slightly on the tray to set before transferring to a wire rack for complete cooling.

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