Chocolate Chip Pecan Cookies
- 1-¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- ½ cup unsalted butter, softened
- 1/3 cup granulated white sugar
- ½ cup light brown sugar, firmly packed
- 1 extra-large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- 2/3 cup pecans, lightly toasted and coarsely chopped
- Preheat oven to 375°f. Line cookie sheets with baking paper or waxed paper. Set aside.
- Combine together all-purpose flour, baking soda and salt. Sift together until well-blended. Set aside.
- Cream butter over medium speed until smooth and creamy. Add white sugar and light brown sugar. Continue beating on medium speed until light and fluffy, about 3 to 5 minutes. Gradually beat in sifted dry ingredients into butter mixture in two to three additions. Beat for another 1 to 2 minutes until all ingredients are fully incorporated.
- Fold in chocolate chips and chopped pecans until evenly distributed.
- Drop mixture onto prepared cookie sheets, about 1 tablespoonful per cookie. Bake for 8 to 10 minutes or until edges are golden-brown and centers are set.
- Cool cookies on sheets for 3 to 5 minutes, then transfer onto wire racks until completely cooled to room temperature.
- If desired, omit ¼ cup flour and replace with ¼ cup pecans, finely ground into a fine meal.
- For variety, melt some dark chocolate and drizzle over cookies while still warm. Allow cookies to cool completely and until drizzled chocolate is set.
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