Somethings are just known facts. The earth is round, one plus one is two, and a bag of chocolate chips makes 36 cookies. Members of the Flat Earth Society are rising, you can join the debate on the validity of 1+1=2 at Debate.org, and this Thick Chocolate Chip Cookie recipe only made six cookies. Yes, six. Crazy times.
Light brown sugar was substituted to 1/3 cup dark and 1/3 cup light. One cup of pecans were added to dough mixture. Dough was only chilled for 30 minutes before forming into twelve extra large, 1/2" thick cookies. Cookie rounds were chilled for another 15 minutes before baking at 350° for 18-20 minutes and allowed to cool completely on parchment covered sheet.
Scaled for Likability: Great
I love cookies warm and gooey from the oven, with or without a glass of milk, bite size pop in your mouth or shareable size you eat all by yourself. As mentioned before I am always on a quest for my perfect chocolate chip cookie recipe. Not to thick but most certainly not thin like wafers with a crunchy outside and moist inside containing a mixture of chocolates (dark, semi, and milk) with most definitely including walnuts (preferably) or pecans. Were these cookies my perfect cookie? No but they have been added to my regular rotation and with some tweaking will become a T&T favorite.
What I loved most about these cookies was the greatly reduced amount of sugar. Only one cup of sugar. You read correct, one cup. With that reduced amount, using only semi-sweet choc was not best choice for chips. This recipe needs a chip ratio with no less than half milk chocolate. A mixture of semi and milk will be tried next time.