Chocolate Chip Pecan Cookies
 
Prep time
Cook time
Total time
 
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.
Recipe type: Dessert | Drop Cookies | Chocolate
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.
Instructions
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. 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.
  2. Bake: 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.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 5 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Chocolate Types

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Recipe by at https://thebakingpan.com/recipes/cookie/chocolate-chip-pecan-cookies/