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Thursday, 5 July 2012

Pecan Chocolate Chip Cookies

These cookies are a hit with everyone that tries them, and are my default when I need something quick, easy, and sure to please.

  • 2 cups pecans
  • 2 sticks unsalted butter
  • 3/4 cups brown sugar
  • 3/4 cups sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cups semi-sweet chocolate chips
Preheat the oven to 350F. Toast the pecans on a baking sheet for about 8 minutes. Let them cool completely.

Microwave butter until melted. Add sugars. When combined, add salt, vanilla, eggs.

When this is smooth, add flour, baking soda, and baking powder until just incorporated. i am a fan of using only one bowl (since i don't like doing dishes!).

Now, to get a soft cookie,  i usually do the following (feel free to skip, but i find it makes a big difference). Roll the dough into balls, and put them in the fridge for about an hour.

Reheat the oven to 350. Bake in the centre of the oven for about 15-18 minutes. And voila!

You can also make the dough balls, and store them in the freezer for about 1 month. Bake from frozen for a few minutes longer than normal. The cookies also freeze well, and I often have a tin ready in the freezer.