These are the best cookies in the world, at least according to my friend Melany and a little girl named Elizabeth (who is an authority on cookies and being the most adorable thing ever).
Everything Cookies
Ingredients
| | | notes |
| 3/4 cup | sugar | |
| 3/4 cup | brown sugar | I personally love this brand, but it's expensive |
| 1 cup | softened butter | |
| 2 | eggs | |
| 2 Tablespoons | amaretto | |
| 1 teaspoon | vanilla | I love Rain's choice |
| 2 1/3 cup | baking flour | generally prefer white lily |
| 1 teaspoon | baking soda | |
| 1/4 teaspoon | salt | |
| 1 cup | semisweet chocolate chips | |
| 1 cup | white chocolate chips | |
| 1 cup | butterscotch chips | |
| 1 cup | chopped pecans | can be ommitted or substituted with walnuts or hazelnuts |
Instructions
- Put butter, sugar and brown sugar in the mixer and cream on the highest speed that doesn't get it all over your kitchen. Leave running while the other ingredients are measured out
- Mix the flour, salt and baking soda and set aside
- Stop mixer, add eggs, amaretto and vanilla. Start mixer on low until mixed then increase speed to medium to get everything nice and fluffy
- Set mixer to low and add flour mixture 1/4 - 1/2 cup at a time until completely combined
- Add chips and nuts, mix just enough to get them thoroughly combined
- (optional) Rest dough in the refridgerator 12 - 36 hours see this article for a summary or this one for the full story.
- Preheat the oven to 375°
- Place chilled cookies, shaped into a flat disk approximately 1 inch in diameter and 1/4 - 1/3 inch thick onto a sprayed pan (or use parchment or a non-stick baking liner). The baked cookies will be about 3 inches wide so place far enough apart that they don't touch when they're baked (they're incredibly hard to separate because they're soft coming out of the oven)
- Bake 10 - 12 minutes. The cookies will be soft, not golden brown. I generally rotate two sheets - one in the oven while the other cools. When the next batch finishes, remove the cooled batch onto a cooling rack. They should be soft, which makes them a pain to get off the pan, even after they've cooled for 10-12 minutes.
