Pecan Chocolate Chip Cookies
I have cut the sugars down in these cookies so they are just sweet enough. They bake up nicely and are crisp on the outside and chewy on the inside.
Makes about 4 dozen medium cookies.
- 2 1/4 c all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c softened butter
- 1/2 c sugar
- 1/2 c brown sugar, packed
- 2 eggs
- 2 tsp vanilla
- 2 c chocolate chips
- 1 c chopped pecans
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the large bowl of an electric stand mixer, add the sugar, brown sugar and butter. Using your whisk beater, beat on medium speed for 3 minutes, or until creamed.
- Add eggs and vanilla. Beat on low speed 2 minutes, or until well-blended.
- Change your beater to a dough hook and add the flour mixture. Beat on low, stopping to scrape the sides and bottom of bowl once or twice. Dough is done when it all comes together and starts to climb the hook.
- Remove bowl from mixer and fold in the chocolate chips and pecans until evenly distributed.
- Working in 2-4 batches (depending on size of pans), drop dough by heaping tablespoons onto ungreased cookie sheets. (Be sure to space cookies about 1 1/2 inches apart.)
- Bake in center of oven about 12 minutes, or until golden brown.
- Cool on tray about 5 minutes before transferring to a cooling rack.