Last Night I Tried these One-Bowl Cookies

I miss read the title of this recipe and thought it was the EASIEST one-bowl cookies, but it actually took about three hours to make. Cookies turned out good but a lot of work. My thoughts are below in purple.

Best One-Bowl Chocolate Chunk Pecan Cookies
from Sticky Chewy Messy Gooey
Ingredients:
2 cups pecan halves (I used halved walnuts)


1 cup (2 sticks) unsalted butter

3/4 cup dark brown sugar


3/4 cup granulated sugar


1 teaspoon salt


2 teaspoons pure vanilla extract


2 large eggs


2 and 1/4 cups all purpose flour


1/2 teaspoon baking soda


1/4 teaspoon baking powder


2 cups semi-sweet chocolate chunks

Directions:


Preheat oven to 350 degrees Fahrenheit. Place the pecans on a large baking sheet and toast in the oven until they are warm and fragrant, 6 to 9 minutes. Be sure to stir them at least once. Transfer to a plate and let cool completely - about 15 mins.

Place the butter in a large microwave safe bowl and microwave uncovered on high for 1 minute.

Remove from the microwave and stir until completely melted. Using a large wooden spoon, stir both sugars into the melted butter. When combined, add the salt, vanilla, and eggs. Stir until smooth.

Stir in the flour, baking soda, and baking powder into the batter until just incorporated and a soft dough forms. Carefully fold in the chocolate chunks and cooled toasted pecans.

Use a 2-ounce self releasing ice cream scoop or a 1/4 measuring cup to measure out the cookie dough. Place the cookie dough balls in a baking sheet and refrigerate until firm, 45 to 60 minutes. This is actually really important :( I didn't refrigerate the second batch as long and it was all spread out on the cookie pan.

Toward the end of the chilling time, return the oven to 350 degrees Fahrenheit.

Place the chilled dough balls on parchment paper-lined baking sheets. Makes clean up a sinch! I find 9 cookies per sheet to be about right for a little spreading and for the cookies to bake evenly. These are really big cookies, next time I make them smaller.

Bake until the cookies are crisp and golden around the edges but still a little soft in the center without being gooey, 15 to 18 minutes. 15 mins and then checked the cookies, added one minute until it look like she desicribes. Transfer the baking sheets to wire racks and let cool slightly. Using a large metal spatula, transfer the cookies from the baking sheets to the wire racks and let cool to room temperature.

Stored in a self-sealing plastic bags, these cookies will keep up to 2 days at room temperature. They can also be frozen for up to 2 weeks. You can prepare the cookie dough balls and after they have chilled, store the unbaked cookies in the freezer for up to 1 month. The cookies can be baked straight from the freezer but will take a few minutes longer. Haven't tried freezing it yet, but would be good to try since their is so many big cookies.