Two Bowl Chocolate Chip Cookies

now now now- I know it’s usually “One Bowl” this or that but I think two bowls is pretty darn good. Well actually I should correct that and say one bowl, a small saucepan, a whisk, and a stirring spoon AND no mixer required. I make these puppies by hand wayyyyy too often! The batch is not crazy big so you don’t feel like you’re left with a bajillon and a millon cookies, but rather just the right amount for you and a couple of friends- or just you. No judgement.
TWO BOWL CHOCOLATE CHIP COOKIES
Makes 16 cookies abouts depending on how much cookies dough makes it into the oven.

Ingredients
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar
- 2 tablespoons molasses
- 1/2 cup white granulated sugar
- 1 egg
- 1/2 teaspoons vanilla
- 1 1/3 cup flour
- 1/2 teaspoons salt
- 1 teaspoons baking powder
- 1 cup pecans, chopped
- 1 cup dark or bittersweet chocolate, chopped
Instructions
- Stir in the pecans and chocolate. One cup is about two large handfuls- I usually eyeball it.
- Refrigerate for about 30 minutes or overnight is even better. This allows the flavors to meld together and become more pronounced.
- Bake at 160C or 325F for 10-12 minutes or until it’s lightly brown all over.