Chocolate Chip Cookies: 7 Secrets to the Best Cookies

Easy Chocolate Chip Cookies Recipe

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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
In a large bowl, use a hand mixer to cream together the room temperature butter, ½ cup of the confectioners’ sugar, and vanilla extract until smooth and fluffy to incorporate air for a light texture.
On low mixer speed, gradually mix in the flour, finely chopped pecans, and kosher salt. Once combined, increase the mixer speed to medium and mix until the mixture resembles coarse sand, indicating the dough is ready but not overmixed.
Using a 1-tablespoon scoop, drop portions of dough onto the prepared baking sheets. Then, use your hands to gently roll each portion into smooth balls. Leave about an inch of space between each cookie to allow for slight spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden brown but not too dark, preserving their tender crumb.
Remove the cookies immediately from the oven. While still hot, roll each cookie in the remaining ½ cup of confectioners’ sugar to coat thoroughly. Place them back on the parchment-lined sheets to cool.
Once the cookies have cooled, roll each cookie again in confectioners’ sugar to achieve the classic snowball appearance with a double sugary coating.
Store the coated snowball cookies in an airtight container at room temperature for up to 3 days, maintaining their freshness and texture.