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

Ingredients:

Dough:

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.

Directions:

1. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. 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.
   
   Bake:   
3. 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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