CHOCOLATE CHIP COOKIES WITH CINNAMON SWIRL
Makes: 48 cookies
Total Time: 1 hr, 15 mins
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp baking powder
2 sticks + 2 Tbsp unsalted butter (separated)
1 cup granulated sugar
1 cup + 1/2 cup packed brown sugar (separated)
2 tsp vanilla extract
2 cups semisweet chocolate chips
1 cup chopped, toasted pecans
1 Tbsp ground cinnamon
Line baking sheets with parchment paper. Preheat oven to 350˚F
Whisk together flour, baking soda, salt and baking powder.
Cream 2 sticks butter, granulated sugar and 1 cup brown sugar with a mixer on medium speed until light and fluffy (2-3 minutes). Add eggs and vanilla; beat until incorporated. Add flour mixture and beat just to combine; stir in chocolate chops and pecans.
Combine 1/2 cup brown sugar, 2 Tbsp butter and cinnamon. Drop cinnamon mixture by spoonfuls over dough; gently swirl through.
Scoop dough with a #40 scoop (about 1 1/2 Tbsp) onto prepared baking sheets, spaced 2-inches apart; chill just until firm.
Bake cookies until edges begin to brown, 12-14 minutes. Let cookies cool on baking sheets 5 minutes before transferring to racks to cool completely.