Some days you just want a good ole chocolate chip cookie. Soft on the outside. Chewy on the inside. Buttery. Sweet. That's exactly what this cookie is. But with a bit of a bite since it has chopped pecans. A nice little twist on something so classic.
INGREDIENTS
2 1/2 cups + 1 tbsp unbleached all purpose flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter (a little colder than room temperature)
1 cup brown sugar (packed)
3/4 granulated sugar
2 eggs
1 tbsp vanilla extract
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
1/2 cup chopped pecans
- Sift flour, baking soda, and salt in a separate bowl.
- In a mixer, beat butter until soft.
- Add brown and granulated sugar to the mixer.
- Beat until smooth and combined.
- Add eggs one at a time. Then the vanilla.
- Slowly add in the sifted dry ingredients. Start on a slow speed and add about a cup at a time.
Make sure to scrape the sides and bottom of the bowl in between. - Add the chocolate chips in 2 batches, making sure its evenly dispersed.
- Lastly blend in chocolate chips
- Refrigerate cookie dough for at least 2 hours. Can even be done over night.
- Preheat oven to 375 degrees.
- Scoop 1-2 tbsp of dough for each cookie. Separating each cookie about 3 inches apart on a lined cookie sheet.
For uniform cookies, you can use a small ice cream/cookie scoop. - Bake for 9 minutes or until the edges are golden brown.
beat butter
after mixing butter & sugar, add dry ingredients
after mixing butter, sugar, & the dry ingredients together ...
then you can add your chocolate chips
and lastly the pecans
take out your refrigerated dough & place dollops on a lined cookie sheet
after 9 or so minutes they look like this!
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