Nuts Over Chocolate Chip Cookies

Nuts over Chocolate Chip Cookies

This cookie was a pretty big hit at work!

Frances, I hope you can make this recipe some time! This one goes out to you =)






Wet ingredients:
2 eggs
1 cup butter at room temperature
1 cup brown sugar
1 cup white sugar
2 tsp vanilla

Dry Ingredients:
3 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

Filling:
1 ¼ cup pecan halves, chopped
1 cup semi sweet chips (I used Nestle)
1 cup bittersweet chips (I used Ghirardelli)

Preheat oven to 375 degrees.

I like to use a kitchenaid stand mixer. If you are using a mixer, use that bowl with the wet ingredients first. But you can also do this by hand. Beat the eggs and butter together, than add the sugars and vanilla. Beat until fluffy and fully incorporated. In a separate bowl, combine the dry ingredients. Then slowly add the dry ingredients into the wet mixture, mixing and fully incorporating each time. Take the pecan halves and place them on a cutting board. Using a knife, chop the pecans, running your knife through them several times. It doesn’t have to be fine, but a thorough chopping so there are still chunks. Mix this into the dough thoroughly, then add the chocolate chips. I prefer to make slightly bigger cookies, and use a heaping tablespoon cookie scoop. I also use parchment paper over my cookie sheets to make sure they don't stick, plus the backs of the cookies come out better anyway. Bake for 9-11 minutes. Cool for at least two minutes on the cookie tray, then remove to a cooling rack to cool completely. Makes about 4 dozen medium sized cookies.

This dough freezes well. It works really well if you make balls of dough, then you can just place the cookie dough balls in a freezer bag or tupperwear and store them in the freezer. Then when you are ready, place the frozen cookie dough ball on your cookie sheet and bake right into the oven. Just increase the bake time by a minute or two.