Sometimes you just need a good cookie. Whether after heartbreak, joy, stress, or just a sweet-tooth craving, a chocolate chip cookie is just the thing to satisfy. In one of my late night baking sessions, this recipe to concoct my "heartthrob" cookies popped into my head. From the start of smelling the fragrant toasted pecans, I slightly gave myself a little brush on the shoulder for baking up some great cookies (although my little brush usually follows my personal rendition of the harlem shake). After tasting these cookies I did do a little happy dance, because they were pretty darn good. I hope they make you dance, whether harlem shake or twerk (but let's hope yours isn't on the level of Miley Cyrus), but these are a dancing, heart-rate and heartthrob raising (due to dancing and maybe the amount of butter) good eat. Munch away.

Adapted from Cook's Illustrated Thick and Chewy Chocolate Chip Cookies

Heartthrob Cookies


42 cookies


  • 1 1/2 sticks of melted and slightly cooled butter
  • 1 cup of dark muscovado sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons of vanilla extract
  • 2 1/8 cups of flour
  • 1/2 teaspoon slat
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped toasted pecans
  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of milk chocolate chips
  • 1/2 cup of dark chocolate chips


  1. Heat your oven to 350 degrees.
  2. To toast your chopped pecan, place them in the oven or toaster oven at 350 degrees. Allow them to toast for 8-10 minutes until they become fragrant. Set them aside to cool.
  3. In a large bowl mixed together the sugars and melted butter until there are no clumps. Then add in the vanilla and eggs.
  4. In another bowl mix together the dry ingredients (flour, baking soda, salt, and cinnamon). In small batches add the dry ingredients to the wet.
  5. Then add in the chocolate chips and cooled toasted pecans.
  6. On a parchment lined cookie sheet, place a small spoonful sized  of cookie dough that has been formed into a ball.
  7. Cook for about 15 minutes until the edges of the cookies are browned and the center is still tender.
  8. Once slightly cooled, transfer the cookies to a wire rack and allow them to cool completely.