Butter Pecan Chocolate Chip Cookies

Diana Rattray

A few more steps and about 4 or 5 additional minutes makes an extra-special cookie.

Ingredients:

8 ounces unsalted butter
1 1/2 cups chopped pecans
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup semisweet chocolate chips

Preparation:

Melt butter in a medium saucepan or saute pan; pour into a large mixing bowl and set aside. Put pecans in the same saucepan and stir to coat with whatever butter residue remains. Cook over medium heat, stirring, until lightly browned and aromatic. Set aside and let cool completely.

When butter in the mixing bowl has cooled, add the sugars and beat until well blended. Beat in eggs and vanilla until smooth and well blended. Slowly beat in the flour, baking soda, and salt until blended, then stir in the chocolate chips and toasted pecans.

Scoop tablespoonfuls onto the prepared baking sheet. Bake for 9 to 12 minutes, until lightly browned around the edges. Remove to a rack to cool completely.
Makes about 4 dozen, depending on size.

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Soft Chocolate Chip Cookie Recipe
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Chocolate Chip Cookies II
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Chocolate Peanut Butter Chip Cookie Recipe

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