Chocolate Chip Cookies with Pecans
Everyone has a favorite, and these have a deep caramel-like flavor, crispy brown edges and a soft, puffy middle. Tasty, buttery, perfect!
- 1 cup Butter, unsalted, cooled and cut into chunks see recipe notes
- 1 cup Brown Sugar, firmly packed
- 3/4 cup Sugar, granulated, Bakers Sugar preferred see recipe notes
- 1 teaspoon Salt
- 2 Eggs, large
- 2 teaspoons Vanilla
- 2 1/2 cups Flour, all purpose
- 1 1/4 teaspoons Baking Soda
- 1 1/2 cups Pecans, toasted and chopped fine To toast, bake at 350 for 10-12 min. Cool, chop finely.
- 3 cups Chocolate Chips, semi-sweet
MAKE THE COOKIE DOUGH
Toast the pecans in the oven at 350 for 10-12 min. Cool, then finely chop. Combine the butter, brown sugar, granulated sugar and salt in a large mixing bowl. Mix on medium using an electric hand mixer until no butter flecks remain, 3-4 minutes. Squish the mixture together with your hands to flatten out any little chunks of butter if needed.
Add the eggs and vanilla to the bowl and continue combining with an electric hand mixer until well blended, about 2 minutes.
Add the flour and baking soda, continuing to mix until well combined, another minute or so.
Stir in the cooled and chopped pecans and chocolate chips, and mix with a spoon until everything is combined.
Measure out the dough using a small ice cream scoop. Each scoop should be 2 1/2 to 3 tablespoons of dough.
Place the scooped dough balls next to each other on a 10x15" baking sheet lined with parchment paper, cover with plastic wrap and chill in the fridge for at least 6 hours or up to 4 days.
BAKE THE COOKIES
To bake, transfer the cookie dough balls to a large baking sheet lined with parchment paper, spacing them at least 3" apart. Let the cookie dough balls sit on the sheet and warm to room temperature for about 15 minutes.While that's happening, heat your oven to 400 degrees. Bake the cookies on the middle rack of the oven for 8-10 minutes. Check for doneness at 8 minutes, you want the cookies to be a light golden brown on the top and edges, but still pale in the middle. Remove from oven and cool until firm, about 5 minutes. Transfer to baking racks and serve warm or cool.Makes about 30 cookies.
- Keep the butter cold, but cut it into small cubes before you start
- Firmly pack the brown sugar, and dissolve any lumps with your fingers before adding to the batter.
- Scoop the dough into roughly the same-sized balls right after mixing. If you refrigerate the dough first, it's much harder to get a proper scoop going.
- Store the dough in a container with wax or parchment paper in between each layer of evenly layered cookies to prevent sticking until they're ready to bake.
- Right after removing cookies from the oven, push the edges toward the middle with the back of a knife or small spoon to make a perfect shape while the cookies are still warm. Not mandatory, but why not, right?
Calories: 316kcal | Carbohydrates: 33g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 186mg | Potassium: 181mg | Fiber: 3g | Sugar: 21g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg