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Andrew Zimmern's Ultimate Chocolate Chip Cookies

Close-Up Of Cookies On Wooden Table
Daniel Danaguiar / EyeEm / Getty Images

Chef notes

I prefer cookies that are crispy around the edges and soft in the middle. After many years of delicious experimentation, I found that using three types of sweeteners ultimately creates my idea of the perfect cookie — a balance of crispy, chewy and soft.


  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 8 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 cup white sugar
  • 1/3 cup brown sugar
  • 3 tablespoons light corn syrup
  • 2 tablespoons milk
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1/2 cup pecans, toasted and chopped
  • 3/4 cup semi sweet chocolate chips



Preheat the oven to 375°F.


Sift together flour and baking soda.


In a stand mixer with a paddle attachment, cream butter, sugars and corn syrup together until well combined, about 1 minute.


Add milk, egg yolk, vanilla and salt. Beat until well mixed, then add the dry ingredients. Mix on low speed just until batter forms. Do not over beat.


Fold in toasted pecans and chocolate chips by hand.


Drop golf ball-sized portions of batter 2 inches apart on parchment paper-lined baking sheets. Bake one sheet at a time until brown and flat, about 10 minutes.


Move cookies to a cooling rack to cool. 

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