Pecan Chocolate Chip Cookies

Pecan Chocolate Chip Cookies
(makes about 4 dozen)
(from Williams Sonoma "American")


2 cups flour
1 2/3 cups coarsely chopped pecans
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, chopped into small pieces at room temperature
1 1/3 cup brown sugar
2 eggs
1 tsp vanilla
1 package chocolate chips


1. Position racks in the middle and lower third of the oven and preheat to 375. Line two baking sheets with parchment paper.

2. In a blender or processor, grind 2/3 cup of the pecans to a fine powder. Mix pecan powder with flour, soda and salt.

3. In a large bowl, with a hand mixer on high speed, beat the butter and sugar until well combined and creamy. Add one egg at a time, beating well. Add the vanilla and beat until combined. Stir in the flour mixture, chocolate chips and the rest of the pecans and combine well with a wooden spoon.

4. Drop the dough by tablespoons onto the pans. **the recipe says bake 10 minutes, they were nowhere near done in 10, so my total baking time was 16 minutes - though it could be my oven**. Bake 5 minutes, one pan on each rack of the oven. After 5 minutes, switch the pans and turn them around for even baking and bake another 5 minutes.

5. Cool the cookie pans on a wire rack for 3 minutes, then remove the cookies and cool directly on the rack.

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