Chocolate Chip Pecan Cookies

My favorite type of cookie is chocolate chip.  Maybe because it was the first type of cookie I learned how to make.  Using the recipe on the back of the Toll House chips package, my mom taught me how to cream butter to the correct fluffiness, measure the dry ingredients, (and use fractions–which was hard for me!), and to know when they were “just done” in the oven–slightly doughy in the middle.
As I got older, and I practiced more, she trusted me with different types of cookies, eventually trying my hand in bars and cakes.  But when I think dessert, the first thing that comes to mind is a warm, straight-from-the-oven chocolate chip cookie.

These chocolate chip cookies add toasted pecans, which, in my opinion, just ups the decadent level.  The whole recipe only makes 18, but it’s well worth it.  Who wants to eat a bite-sized cookie anyway?  If I am going to have a cookie, I’m going to have a real cookie.

Every time I bake and take these cookies someplace, I am always asked for the recipe.  Never fails.  So friends, here you go.  You’ll be someone’s favorite person for sure!  Enjoy. xoxo

Chocolate Chip Pecan Cookies

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Prep Time: 20 minutes

Total Time: 60 minute chill time + 15 minutes to bake

Serves: 18 cookies

2 c pecan halves

1 c (2 sticks) unsalted butter

¾ c packed brown sugar

¾ c sugar

1 t salt

2 t vanilla extract

2 eggs

2 ¼ c flour

½ t baking soda

¼ t baking powder

2 c semi-sweet chocolate chunks

Directions:

Preheat oven to 350 degrees.  Place pecans on a large baking sheet and toast in the oven until they are fragrant, 6-9 minutes.  Set aside to cool.

Place butter in a microwave-safe bowl and microwave uncovered for 1 minute.  Use a wooden spoon to stir and make sure all butter is melted. Add both sugars into the melted butter.  Add the salt, vanilla, and eggs, and mix until just combined.

Gentle stir in the dry ingredients.  When there are not traces of flour, add the cooled pecans and chocolate chips.

Line two cookie sheets with parchment paper and scoop out dough using a ¼ c measuring cup or ¼ c cookie scoop.  You should have 9 per cookie sheet. Transfer to the fridge for 45-60 minutes, until firm.

Bake for 15-18 minutes in the oven.  The cookies should be golden around the edges with a slightly gooey center.  Transfer to a wire cooling rack to cool completely.

NOTE: I love Trader Joe’s semi-sweet chocolate chunks.  They help hold the cookie shape and have lots of chocolate flavor.

Recipe Source: Sticky, Chewy, Messy, Gooey