Monday, August 1, 2011

Chocolate Chip Cookies

I've been on a desserts kick the past few weeks. I promise I'll stop because it's not good for anybody! But before I quit, these cookies are amazing! My favorite part is the toasted pecans. They make the cookie for me. But my husband prefers them "without the nasty nuts!" So try them both ways. Or make some with nuts and some without. :)

2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup chopped pecans, toasted
12 oz. semisweet chocolate chips

To toast pecans, melt one tablespoon butter in an oven-safe dish and add chopped pecans. Bake at 400 degrees for 8-10 minutes, stirring two or three times. You should start to smell a heavenly aroma. (You can also do this on the stovetop in a dry pan for a shorter amount of time but what's the fun in that?)

Preheat oven to 300 degrees. In a medium bowl, combine flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and sugars. Beat in eggs and vanilla until just combined. Add flour mixture in thirds and mix well after each addition. Stir in toasted pecans (if you want pecans in all your cookies) and chocolate chips. Drop dough by rounded tablespoons two inches apart on an ungreased cookie sheet. Bake for 12-14 minutes (check your oven) or until golden. Transfer to wire rack to cool.

Eat while warm with a glass of milk!


  1. You should try them as bars. Just pour the whole mixture into a cake pan and bake till their down. I also leave out the nuts and add white chips and other fun chips and they are amazing!

  2. Great idea! They are excellent for putting other things in as well. I'll have to try them as bars! :)