November 24, 2014

Chocolate Chip Pecan Cookies

When it comes to chocolate chip cookies, it is difficult to select a favorite recipe.  Sometimes it just depends on the craving.

This is the recipe that began our love affair with chocolate chip cookies! The cookies are slightly crispy with a gooey center.  This is my favorite go-to recipe.  By adding a few ingredients and changing the amount of sugar, vanilla or flour one can create all kinds of delicious cookie recipes.

This recipe is perfect for large batches of cookies that become even better after a few days.  You may not be able to test this theory however, since they have been known to disappear quickly.

Make this recipe and form the cookie dough into huge balls.  Small cookies are delicious, but there is something magical about a gigantic cookie.  The basic recipe can also be used to make wonderful oatmeal cookies.

This recipe is perfect when you are craving chocolate chip cookie dough.  Add an intense chocolate brownie.  Chocolate with chocolate (and more chocolate).  

The following recipe is perfect if you are in the mood for an extra thick, gooey, chewy chocolate chip pecan cookie.  

Whatever chocolate chip cookie dough mood you are in it is guaranteed that a chocolate chip cookie hot from the oven with a glass of cold milk will make an ordinary day seem quite amazing.

Chocolate Chip Pecan Cookies

3 cups bread flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, soft
1 cup brown sugar (decrease to 3/4 cup if using dark brown sugar)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 package chocolate chips (1 1/2 cups)
1 cup toasted pecans, coarsely chopped

In a bowl, whisk together flour, baking powder, soda and salt.  Set aside.  (I use bread flour because I make a lot of bread and it is always on hand).

In a large mixing bowl beat butter for about 1 minute.  Add brown sugar and granulated sugar.  Beat for an additional 2 minutes.  Add eggs and vanilla and mix for 1 minute.  Gradually add the dry ingredients (1/3 at a time), mixing in between each addition.  

Stir in the chocolate chips and toasted pecans. (To toast pecans, place them on a cookie sheet and bake at 250 degrees for about 5-7 minutes or until crisp.  Stir occasionally to make sure they do not burn.)

Line a cookie sheet with parchment paper.  Pinch off sections of dough into rough balls (about 14 balls) and place them on the cookie sheet.  The balls can be close together.  Cover with plastic wrap and place in the refrigerator for 1 hour.

Preheat oven to 350 degrees.

Prepare a second cookie sheet with parchment paper.  Remove dough from the refrigerator and place half of the balls on the new cookie sheet.  Make sure to leave plenty of space in between each ball of dough.  

Place both cookie sheets in the oven and bake for about 20 minutes or until slightly brown around the edges.  Serve warm.