I’m not even kidding… these are THE most amazing chocolate chip cookies EVER!
Soft & chewy with just the right amount of chocolate chunks and pecans. And what I believe pushes these cookies off the flavor mountain is the Mexican vanilla. It has a smooth, rich flavor with a hint of spice that makes this recipe AH-mazing!
Fun fact is that my parents neighbor, Mary, always made these delicious cookies and would drop by with a batch. She gave my Mom the recipe along with a bottle of Mexican vanilla and we were all hooked. I know I’ve called them the-most-amazing-chocolate-chip-cookies here on the blog, but in our house, they’re always referred to as Mary D’s cookies
Let’s take a peak at the end product so you start to drool as you’re reading. You’re welcome
There are a few rules that these cookies have and I make sure to follow them every single time
Use the Mexican vanilla. It’s worth it
Use half butter and half shortening. I tend to want to omit shortening in recipes but it makes these cookies so soft and tender
Chill the dough overnight. This involves planning. I don’t know what happens if you don’t chill it overnight… I’m following the rules here
And last but certainly not least, you have to remove them before they are fully baked. I second guess myself every time because they don’t look set, but they continue to cook on the pan when you take them out
Trust me. I follow these rules every time and they come out, well, amazing!
Let’s bake.
I find the best way to organize myself while cooking or baking is to measure out everything before I start the recipe. It makes each step a lot easier and quite honestly, it helps to make sure you don’t leave out an ingredient. We’ve all watched Chopped, right??
Measure out 4 cups of flour & 2 teaspoons of baking soda. Next, we’ll need one cup of room temp butter and one cup of vegetable shortening, such as Crisco
(note: I’m using salted butter, if you’re using un-salted butter, you’ll need to add in a pinch of salt as well)
Next we will need 1 1/2 cups each of white sugar and brown sugar. You’ll need 4 room temperature eggs, 3 teaspoons of Mexican vanilla and 2 cups each of chocolate chip chunks and coarsely chopped pecans
Whisk the flour and baking soda together and set aside
In the bowl of a mixer add the butter, shortening & sugars, eggs and vanilla and mix on low until blended
Now add in the eggs and vanilla until combined and switch to high for three full minutes. Stand on your left foot only. Kidding
(Another note: I crack the eggs into a small bowl and add in the the mixer one at a time. It’s WAY easier to remove any shells from the small bowl rather than the mixing bowl)
Lower the speed and add in the flour-baking soda mixture one cup at a time. Do not overbeat
Stir in the chocolate chunks and pecans by hand and just smell that dough. If it smells that great while it’s raw, can you imagine what it will taste like when you bake it???
Remove the awesome smelling dough from the bowl and separate into two portions on plastic wrap. Completely wrap and store on a small pan in the fridge overnight. Remember the rules of bake club
The next day…
Take out one dough half at a time so it stays as cold as possible and scoop with a 1/4 cup measuring cup onto a sheet pan lined with a silpat mat. No need to spray the mat. If you’re using parchment paper, give a spray with cooking oil so the cookies don’t stick
Don’t roll or press the dough. Let them be whatever shape makes them happy. It all works out for the best
Bake in a 375 degree oven for 10-12 minutes. My oven seems to like to bake these in exactly 10 minutes. You can gauge your oven after the first batch. The edges will be slightly browned and the cookie will look undercooked in the center. Let them set on the sheet pan for a few minutes until you are able to lift them off onto a cooling rack
Repeat with the remaining dough
And now, your hard work as paid off while you enjoy these AH-mazing chocolate chip cookies with a glass of milk, cup of coffee or a bold Cabernet!
Check out some of our other cookie favorites:
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Sweet!
Simply Sundays ~ The Most Amazing Chocolate Chip Cookies
Ingredients
4 cups of flour
2 teaspoons of baking soda
1 cup of room temperature butter
1 cup of vegetable shortening
1 1/2 cups of white sugar
1 1/2 cups of brown sugar
4 room temperature eggs
3 teaspoons of Mexican vanilla
2 cups of chocolate chip chunks
2 cups of coarsely chopped pecans
Directions
Measure out 4 cups of flour & 2 teaspoons of baking soda, 1 cup of room temp butter and 1 cup of vegetable shortening
Measure out 1 1/2 cups each of white sugar and brown sugar. You’ll need 4 room temperature eggs, 3 teaspoons of Mexican vanilla and 2 cups each of chocolate chip chunks and coarsely chopped pecans
Whisk the flour and baking soda together and set aside
In the bowl of a mixer add the butter, shortening & sugars, eggs and vanilla and mix on low until blended; add in the eggs and vanilla until combined and switch to high for three full minutes
Lower the speed and add in the flour-baking soda mixture one cup at a time. Do not overbeat
Stir in the chocolate chunks and pecans; separate into two portions on plastic wrap. Completely wrap and store on a small pan in the fridge overnight
Preheat oven to 375 degrees
Take out one dough half at a time and free form scoop with a 1/4 cup measuring cup onto a sheet pan lined with a silpat mat. If using parchment paper, spray with cooking oil
Bake in a 375 degree oven for 10-12 minutes. The edges will be slightly browned and the cookie will look undercooked in the center. Let them set on the sheet pan for a few minutes until you are able to lift them off onto a cooling rack
Repeat with the remaining dough
Tools used to make this recipe
Molina Mexican Vanilla Extract
KitchenAid Artisan Series 5-Qt. Stand Mixer
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
These are the most amazing cookies. Absolutely delicious! I took a couple dozen to my gym in appreciation for them continuing remaining open during this pandemic. The trainers raved about them and they were gone in about one day and they accused one other of eating so many.
Thank you for the wonderful feedback! These cookies are definitely worth spending some extra time on the treadmill! 😉
Haven’t made them yet
I just happen to have Mexican vanilla in my pantry. It’s one of my kitchen staples. 😜🍂
Me too!