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Categories: Cookies, My Baking & Cooking

Chocolate Chip Cookies with Pecans

As much as I would like to say I like nuts in my cookies, the fact is, I don’t. Fact #2: Out of all the 1,357,953 cookies (more or less, LOL) I’ve baked since grade school, I have never added nuts. Not a smidgen! But when your eldest brother is hospitalized and the only way you can readily express your concern and love is by doing what you think you do best–baking!–and he likes nuts in his chocolate chip cookies, you don’t question it or finagle your way out of it. You just don’t. You cheerfully chop up the nuts and toss it in the dough before baking and send a care package!

Chocolate Chip Cookie with Pecans

Chocolate Chip Cookie with Pecans

To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/3247946655

My SIL and I adapted the Holy Grail of Chocolate Chip Cookie recipes by cutting back on the sugar and morsels to bring out the pecans, and cookies were as yummy as can be! We made ’em huuuuge too. According to a trusty ruler, four inches (sorry to those of you who need concrete proof).

Chocolate Chip Cookie with Pecans

One’s MIA! Why, it escaped to my stomach!

Recipe
Chocolate Chip Cookies with Pecans
INGREDIENTS:

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 15 ounces (2 1/2 cups) semi-sweet chocolate chips
  • 1 cup nuts, chopped – we used pecans

PREPARATION:

  • Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature
  • Chop nuts

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
  3. In another bowl, mix together the flour, salt, baking powder and baking soda.
  4. Combine the wet and dry ingredients.
  5. Stir in chocolate chips and nuts.
  6. Place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
  7. Bake 9-12 minutes or just until edges are light brown. Remove from oven while they still look undercooked; they will firm up as they cool. Transfer to wire racks to cool completely.

TIP for new bakers: I swear by insulated cookie sheets. To me, they cook more evenly.

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