Chocolate Chip Pecan Cookies

by Melody Thacker, in Baking (1 Comment)

There are countless chocolate chip cookie recipes but this one is my favorite! They are a bit cake-like, not soft, but they’re not hard or crisp either.  I can’t remember where I found the recipe, I have the ingredients (but no method) written on a recipe card. It makes a big batch, you can cut the ingredients in half if you desire.

I love eating these when they are warm out of the oven, while the chocolate is still melty and the pecans are crispy.

My Favourite Chocolate Chip Pecan Cookies

Ingredients:

• 2 cups butter (the real stuff tastes better)
• 3 cups brown sugar
• 1 tablespoon Watkins Original Double Strength Vanilla Extract
• 4 large eggs
• 5 cups all purpose flour
• 2 teaspoons baking soda
• 2 and 2/3 cups semi sweet chocolate chips (use real chocolate chips)
• 2 and 2/3 cups chopped pecans

Method: Cream butter and brown sugar together with an electric mixer, until light and fluffy. Add vanilla and beat in eggs one at a time. Stir in dry ingredients with a wooden spoon, then chocolate chips and pecans. Batter will be thick. Drop by spoonfuls on to an un-greased cookie sheet. Preheat the oven at 325 degrees F convection, regular oven at 350 degrees F. Bake for 9 to 12 minutes or until done.

Remove cookies to a wire rack to cool, sample one or more while still warm and store the rest in an air tight container. Enjoy!

Tips: Using a cookie scoop makes even sized cookies that ensure they all bake to the same doneness. You can leave them round as shown or flatten them with a glass. Flattened cookies will bake quicker.  If you use another brand of vanilla, increase it to 4 teaspoons. I recommend and use Watkins for the best flavor.

You can substitute walnuts for the pecans or omit the nuts if you wish.