Last weekend I had the strongest craving for chocolate chip cookies. I haven’t made them in ages and I really wanted something warm and gooey to satisfy my NYE sweet tooth. There was snow on the ground and ice on the roads so we opted not to go out for New Years. Instead, I baked up these cookies then settled in on the sofa with my husband and dogs to watch our final holiday movies of the year and dream big dreams for 2018. You can check out my goals for 2018 here, in case you missed them on Monday.
Baking these cookies set off a firestorm of baking in our house too. After these were finished I made an apple fritter loaf and a couple dozen no-bake cookies, both of which I’ll be sharing soon. I tried to make my grandma’s famous buttermilk biscuits but they came out flat and awful. I definitely didn’t overwork the dough so I’m still working on figuring out what went wrong there. These cookies are pretty fool proof though so don’t worry about messing them up. As long as you follow the directions, you’re golden.
My cookies are never perfectly round (don’t care) and I always pull them out of the oven when they are just beginning to get golden brown around the edges. That keeps them soft in the middle like I like them. I used pecans for this batch of cookies because I had them leftover from the sweet potato casseroles I made for the holidays. If you don’t have pecans you can easily substitute walnuts or whatever nut you prefer.
To make these cookies you’ll need:
- 3/4 cup granulated white sugar
- 3/4 cup firmly packed light brown sugar
- 1 cup butter, softened
- 1 tsp vanilla extract
- 1 egg, large
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup finely chopped pecans
- 2 cups semisweet chocolate chips
- Preheat oven to 375-degrees.
- Using an electric mixer, mix sugar, brown sugar, butter, vanilla extract, and egg in a large mixing bowl until well combined.
- In a separate medium mixing bowl, combine flour, baking soda, and salt. Add to sugar mix. The dough will be stiff, that's normal.
- Stir in pecans and chocolate chips.
- Using your hands, form small balls of cookie dough and drop them on the ungreased cookie sheets about 2-inches apart. Lightly press down on the top to slightly smush them.
- Bake for approximately 8 - 10 minutes or until the edges are lightly browned for a soft cookie. Bake an extra minute for a more crisp cookie.
- Remove from the oven and cool on a wire rack.
- If your cookies turn out flat the butter was probably melted or too soft when preparing the dough.
- If using self-rising flour, omit the baking soda.
- Recipe makes 24 - 36 cookies depending on size.
I love these pecan chocolate chip cookies when I’m craving something chocolate-y and sweet. Give them a try this weekend and tag me on IG @honeyandpineco!
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