Double Batch Chocolate Chip Cookies

Chocolate Chip Cookie Batter

Growing up I never had much of a sweet tooth. Whenever I wanted a snack, all things salty and crunchy came to mind. Sun chips and wheat thins were my go-to snacks! But now that I’ve gotten older, and more specifically…now that I’ve married a sweet tooth…I’ve acquired a bit of a sweet tooth myself!

Pecans and Chocolate Chips Cookie Dough Mixing

Chocolate chip cookies are Damon’s go-to sweet treat. Which means they’re also mine, because I’ve had a lot of practice making and sampling this recipe! The recipe itself is inspired by his family’s chocolate chip cookie recipe, with only a handful of minor changes to match our personal preferences.

Chocolate Chip Cookie Dough Detail Chocolate Chip Cookie Dough

Although I’ve fallen hard for these tasty chocolate chip cookies, I haven’t fallen in love with baking. Personally, the number and exactness of ingredients, dirty dishes created, and flour coated counter top are amongst my top grievances with the act of baking. Not to mention, in general, I just don’t have the patience or arm strength to power through a lot of baking recipes. And that’s why I always make a double batch — so I get twice the amount of cookies, for half the amount of time!

Cookie Dough SpoonfulTray of Chocolate Chip Cookies

As can be expected, this recipe is in no way healthy. But the butter and sugar definitely makes up for that by delivering with deliciousness! These cookies have dense, crunchy edges & light, gooey centers. They also have a nice salty-sweet balance. And they’re chock-full of melty chocolate chips & nutty pecan pieces.

Chocolate Chip Cookies DetailChocolate Chip Cookies Plate

In all honesty, I’m pretty sure Damon and I could down a whole batch in one sitting, no problem. But luckily for both of us (and our waistlines), we have enough self-control to prevent that from happening! Plus, we have our own cookie life hack that allows us to have fresh, homemade chocolate chip cookies whenever we want!

Continue below to see the recipe and learn about our cookie life hack!


Double Batch Chocolate Chip CookiesChocolate Chip Cookie Plate

Prep Time: 40 minutes — Bake Time: 10–12 minutes — Serving Size: 6 dozen


1½ c unsalted butter, softened
1½ c salted butter, softened
2 c sugar
2 c brown sugar
4 eggs
4 tsp vanilla
5½ c flour
2 tsp baking soda
1 tbsp salt
2 c pecans, chopped
24 oz dark chocolate chips


1. Preheat the oven to 375°.

2. Combine butters, sugars, eggs and vanilla in a large mixing bowl.

3. In a medium bowl, combine flour, baking soda, and salt. Slowly incorporate into the butter mixture.

4. Using a large knife, chop the pecans into ¼ inch pieces. Alternatively, place pecans into a ziploc bag and use a tin can, rolling pin, or metal spatula to crush the pecans into ¼ inch pieces.

5. Add the pecans and chocolate chips. Mix thoroughly.

6. Scoop large, rounded spoonfuls onto a baking sheet.

7. Bake until edges are golden and centers are fluffy, 10–12 minutes.

Cookie Life Hack:

I always use this double batch recipe, because it gets me twice the amount of cookies, for half the amount of time! So, instead of baking 6 dozen fresh cookies all at once, here’s my life hack:

1. Follow the first 6 steps of the recipe.

2. Place the baking sheets with cookie dough in the fridge and allow to harden for 30–60 minutes.

3. Remove from the fridge, and place the hardened cookie dough into ziploc bags. Freeze for later.

Whenever I’m craving a small batch of fresh cookies, all I have to do is pull out a bag of premade, homemade cookie dough from the freezer, thaw for 30–60 minutes, and bake 10–12 minutes!

Ziploc Freezer Cookie BagZiploc Freezer Cookies

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