Wes’ Famous Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 1/2 pound) butter, softened
  • 3/4 cup granulated [white] sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
  • 1 cup of finely chopped pecans

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in nuts and then morsels. Drop by “ice cream scoop-full” onto ungreased baking sheets.

BAKE for 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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12 Responses to “Wes’ Famous Chocolate Chip Cookies”


  • These look yummy! Do they come out crispy or soft?

  • They turn out really soft and huge. Seriously, the perfect cookie. Do try.

  • I used this recipe and the cookies turned out great; however, I didn’t make them huge, and I didn’t use pecans. Soft and friendly.

    I recommend cooking them on a non-greased parchment paper lined baking sheet.

  • These cookies are amazing. My family simply adores them! Thank you so
    much :P

    About 10 minutes after the batch was out on the table they were gone :P

    I had to improvise however, because you don’t mention what type of brown sugar or if its salted butter or not.

    I went with light brown and salted butter. Was good :D

    thank you again!

    - John

  • Instead of using sugar, can agave syrup be used in this recipe?

  • Jeannie - I have never baked with agave syrup, but my gut answer is no. Agave is sweeter than sugar and only comes in liquid form. I think you’d have to tweak the recipe quite a bit to achieve the same delicious end product. I encourage you to make the recipe as is. The extra calories are well worth it!

  • Hi Cathy!
    This is Diana, John forwarded me your food blog. It was great meeting you & Vernon last night @ Coolhaus. Maybe next time you’ll get to try their ice cream!(Although I do believe Diddy Reece is a tad bit better) Your site has great food reviews & pictures! I am going to try this cookie recipes one day. If you are ever in SF, try Anthony’s cookies – they are absolutely wonderful. Maybe we’ll see you around Pasadena or you guys can come out to John’s local hiking events. Look forward to your blogs!

  • Hate to be a party pooper but this is the classic Toll House cookir recipe, except for the temperature.

  • I’d love to make these, but I really dislike the flavor of butter. Would the cookies turn out if I used margarine instead?

  • I don’t know who Wes is, but this is the EXACT same recipe as the very published Original Nestle Tollhouse Cookies recipe (http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx).

  • Try browning half of the butter, it makes a huge huge huge difference.

  • This is the 4th recipe my wife and I made from this website and so far we’ve enjoyed all of them. Winning (I know Charlie Sheen is so yesterday but I couldn’t resist)!!! We left some of the cookies in the oven for about 2 more minutes to get hard cookies rather than soft ones. Either way the cookies were delicious.

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