See what I mean?

True to all the hype–these cookies are off the charts.

Amazing.

Impressive.

And de-li-cious.

In heaven, my kitchen will always have a big jar stocked with these cookies.

What’s amazing is you don’t have to wait ’til heave to bake these up and enjoy every little last crumble!

Levain-esque Chocolate Chip Pecan Cookies

1 cup Cold Butter, cut into small cubes
1 cup Brown Sugar
½ cup Sugar
2 Eggs
2 tsp. vanilla extract
1 ½ cups Cake Flour*
1 ½ cups Flour
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
¾ teaspoon Salt
2 cups Chocolate Chips
2 cups Pecans, roughly chopped

Preheat oven to 410 degrees.

In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.

Stir in chocolate chips and pecans.

Separate dough into large balls and place on lightly colored cookie sheet.

They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Source: Modern Honey