My Favorite Cookie

These are maximalist chocolate chip cookies, loaded with three kinds of chocolate chunks, mini chips, and pecans until each bite hits a different flavor. The kind of cookie that ends the “what chocolate do you like best” debate by including all of them.

The dough uses both butter and shortening, a bakery trick. Butter brings flavor, shortening holds the shape during baking so the cookies do not spread into flat pancakes. A full teaspoon of salt balances the sweetness from more than a pound of chocolate.

Alternating wet (milk) and dry (flour-soda) additions is gentler than dumping it all in at once, which is how you get tough, gluten-heavy cookies. Mix only until the dough just comes together.

Press down each spoonful before baking. Without pressing, these thick cookies stay domed instead of turning golden at the edges. Fifteen minutes is the sweet spot for a set edge and chewy center, and the recipe ends with a firm “do not overcook!" for good reason: carryover heat keeps them cooking on the hot pan.

Pro Tips

• Rest dough 30 minutes before baking for less spread and better flavor.
• Use a mix of chunks (not just chips) for molten pockets in every bite.
• Cool on the pan 3 minutes before moving to racks, soft cookies tear when hot.
• Store in an airtight container with a slice of bread to keep them soft.

Variations

• Swap pecans for toasted walnuts or macadamia nuts.
• Add a teaspoon of espresso powder to deepen the chocolate flavors.
• Sprinkle flaky sea salt on top right after baking for a salted-chocolate finish.