These cookies are simple and comforting to make, because they are no fuss. This recipe is mixed by hand. Sometimes it just feels good not to pull out the big mixer, but rather simply stir up a batch of cookies in a big bowl with a wooden spoon, like you might imagine your grandmother did.
I add pecans to my cookies, just because my husband, who doesn't really like cookies, can be won over if there are pecans in them!
The butter is melted first, so mixing the wet with the dry ingredients is as easy as a few stirs.
Look at these wonderful big chocolate chips from Ghirardelli
(60% cacao) which are more like chocolate chunks! I am embarrassed to say I ate quite a bit of this raw dough before I then ate quite a few cookies. But I had a purpose--I was tasting each pan-full, as I have a new oven, that unlike my old oven that cooked fast--this one cooks slow! So I was experimenting with times and temperatures. So if you have to fiddle a bit with your timing and temp of this recipe--go ahead--do what you need to do to bake these homey, moist, and utterly delicious cookies.
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