Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Ne Plus Ultra Cookies 3.5 (31) 21 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2020 Print Rate It Share Share Tweet Pin Email Yield: 1 Make dozen Nothing better, indeed: Oversize and dense with chocolate chips, raisins, pecans, and more, these chunky cookies might just be the ultimate. Ingredients ½ cup unsalted butter, (1 stick), softened ⅔ cup packed dark-brown sugar ¼ cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs 1 ¼ cups all-purpose flour, sifted ½ teaspoon coarse salt ½ teaspoon baking soda 1 cup semisweet chocolate chips 1 cup raisins 1 cup pecans, coarsely chopped Directions Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add vanilla and eggs; mix until well combined. Sift flour, salt, and baking soda into a medium bowl; add to butter mixture on low speed until just combined. Stir in chocolate chips, raisins, and pecans. Roll dough into 2 1/2-inch balls, then flatten to 1-inch thick. Transfer to baking sheets lined with parchment. Bake cookies until golden brown, about 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days. Rate it Print