Ingredients

Dry
300g 100%	all-purpose flour
8g 2.7%	kosher salt
6g / 1 tsp 2%	baking soda
Wet
226g / 1 cup 75.3%	unsalted butter
210g 70%	granulated sugar
105g 35%	light brown sugar
1¼ tsp 2.1%*	vanilla extract
2 tbsp 10%*	milk (oat, almond, or any liquid)
1 16.7%*	large egg
Add-ins
175g —	dark chocolate chips
175g —	chopped pecans

Method

Prep

Bring 226g butter to room temperature

Make the cookie dough

Whisk 300g flour, 8g salt, and 6g baking soda together in a small mixing bowl
In a medium mixing bowl
- Cream the 226g butter with 210g granulated sugar and 105g brown sugar using a stiff silicone spatula
- Add in 1 egg, 2 tbsp milk, and 1¼ tsp vanilla, and whisk together until light and fluffy
- Switch back to the spatula and stir in the dry ingredients until halfway incorporated
- Add in 175g chocolate and 175g pecans and mix until it's fully combined
Refrigerate dough for at least an hour

Optional: Freeze dough balls

Portion the dough out into balls on a baking sheet and freeze until solid
Transfer into a freezer bag

Shape and Bake

Preheat oven to 375°F
Line a sheet pan with parchment paper
Using a 1¹⁄₂ tbsp scoop, portion out 8 cookies per sheet in a 3-2-3 pattern
Bake until the cookies spread out and the edges are golden (~12-15 minutes)

Notes

The key to making these amazing is using high quality butter. I use Kerrygold when possible, but any european style >82% butterfat butter will be great.

Replacing the milk component with cold brew coffee also works very well and is an amazing secret ingredient.

When refrigerating, simply covering the mixing bowl with plastic in contact with the dough is easiest. If you don't have enough room, transfer the dough to 1 gallon plastic bag.