For some of you spring break has come and gone, but for those of you who are still looking forward to it, you’ve probably been thinking about how you’ll keep your school-age children or grandchildren busy.

Some people have booked family trips, while others have planned one-week springtime camp sessions. But for most of us, I suspect, the week winds up being a day-to-day thing, with play dates, trips to movies or museums and other one-off activities to pass the time.

With that in mind, let me suggest a perfect activity for grown-ups and kids to share; one that will yield dividends everyone can enjoy all week long and then even go on enjoying on Easter. Of course, I’m talking about baking cookies.

But not just any cookies! I’d like to share a recipe that yields some of the best chocolate chunk cookies I’ve ever tasted, recently dreamed up by my pastry team to serve at this year’s Governors Ball following the Oscars ceremony Feb. 24.

Since the cookies were developed and prepared in a professional kitchen, I thought I would share the recipe in a format similar to what the pros use when baking: All of the measurements here are metric. There’s a good reason for that. Though there is often artistry in the way baked goods are presented, pastry making is also a science, in which precision is essential to produce the ideal results. And the metric system helps make that possible. Why? Because all of the ingredients are weighed right down to the last gram; and with 28.35 grams in 1 ounce, the metric system yields much more precise results than our old imperial measurements.

How do you measure that way in an American kitchen? Fortunately, countertop digital metric scales are relatively inexpensive today and can be found easily in well-stocked kitchen stores or online. Follow the manufacturer’s instructions for use, practice measuring with a few ingredients, and you’ll have the hang of it in no time.

While you’re shopping for your scale, also look for the highest-quality chocolate for these cookies. I like the Jivara variety of milk chocolate from Valrhona, which contains 40 percent cacao solids and tastes less sweet but more chocolaty. The recipe also includes caramelized pecans that you’ll find easy to make; all the easier if you prepare them in a bigger batch than you’ll need just for the cookies. The rest will store well in an airtight container, to be used in a future cookie batch, sprinkled over ice cream or enjoyed as a snack.

So there you have it: A cookie recipe that does it all, offering delicious results from a fun yet educational spring break activity that also provides dividends for your holiday dessert table!

MILK CHOCOLATE CHUNK COOKIES WITH CARAMELIZED PECANS

Makes about 6 dozen cookies.

266 grams (about 2 sticks plus 2 3/4 tablespoons) unsalted butter, chilled, cut into 1/2-inch cubes

266 grams (about 1 1/3 cups) granulated sugar

266 grams (about 1 1/3 cups) light brown sugar

118 grams shelled raw eggs (about 2 large eggs)

9 grams (just over 2 teaspoons) vanilla extract

532 grams (about 4 2/3 cups sifted) all-purpose flour

9 grams (1 1/4 teaspoons) baking soda

4 grams (3/4 teaspoon) salt

354 grams (about 12 1/2 ounces) Valrhona Jivara milk chocolate, coarsely chopped

177 grams (about 1 1/4 cups) caramelized pecans (recipe follows)

In the bowl of a stand mixer with the paddle attachment, combine the butter, sugar and light brown sugar. Mix on speed 2 for 2 minutes. Then, raise the speed to 4 and continue mixing for 4 minutes longer, until the mixture looks like a creamy.

Reduce the speed back to 2 and add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla, continue to beat briefly to incorporate, and then stop the machine.

In a separate mixing bowl, sift together the flour, baking soda and salt. Turn the machine back on to speed 1 and sprinkle in the sifted ingredients, beating for 1 minute and stopping as needed to make sure that all the ingredients are incorporated. Add the chocolate and pecans, and continue mixing just until fully incorporated.

Position an oven rack to the middle of the oven and preheat the oven to 310 degrees F. Line 1 or more baking sheets with parchment paper. (If using only 1 sheet, be sure to let it cool between batches.)

With a 1-ounce scoop, scoop the dough onto the baking sheet, allowing about 2 1/2 inches between each scoop. Bake the cookies until they have spread out evenly and are golden brown around the edges but still slightly soft in the center, about 10 minutes.

Remove the baking sheet from the oven, and leave the cookies to cool on the sheet for about 2 minutes before transferring to a wire rack to cool completely. Continue baking more batches; or refrigerate the dough for up to three days; or, if you like, freeze scoops of dough, and package them for future baking.

Store the baked cookies in an airtight container at room temperature for up to one week.

CARAMELIZED PECANS

Makes about 1 kilogram (6 cups).

661 grams (about 6 cups) pecan pieces

331 grams (about 2 2/3 cups) confectioners’ sugar

8 grams (1 1/2 teaspoons) sea salt

In a medium pot, combine the pecans, sugar and salt. Cook over low heat, stirring continuously and keeping a close eye on the nuts, until the sugar has melted completely, coating the nuts and turning a light caramel-brown color.

Immediately empty the nuts onto a baking sheet or tray lined with parchment paper and, with a metal spoon or spatula, quickly spread them out in a single layer. Leave at room temperature until the nuts have cooled completely. Store in an airtight container at cool room temperature.