These cookies are loaded with toasted pecans and semi-sweet chocolate chips. Toasting the pecans before adding to the dough helps bring out their best flavor.
Chocolate Chip Pecan Cookies
1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
2½ cups toasted pecans, coarsely chopped.
Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- In a large bowl of an electric mixer, combine butter, granulated sugar and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add chocolate chips and pecans; stir to mix.
- Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Makes about 5 dozen cookies
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