Sunday is a day for lazy lingering, as well as preparing for the work week ahead. I did not want the weekend to pass me by without baking something comforting to start off my week. I guess I figure, if we have to work, we can at least have a sweet treat!
I have probably made a bazillion chocolate chip cookies in my lifetime. You would think you could never go wrong, or mess up a chocolate chip cookie recipe, but not so. I have either made them too sweet, not sweet enough, too hard or too soft, you name it, I’ve done it! I must say, these are the most divine chocolate chip cookies I have ever made. Honestly, you will be amazed. They are perfectly crisp on the outside and soft on the inside. Make sure you have plenty of milk on hand.
Chocolate Chip Pecan Cookies
slightly adapted from Savory Sweet Life
Makes 4 dozen cookies
- 2 sticks unsalted butter, at room temperature.
- 2 eggs.
- 1 cup packed dark brown sugar.
- 1/2 cup packed light brown sugar.
- 1/4 cup granulated sugar.
- 1 Tbs pure vanilla extract.
- 1 tsp baking soda.
- 1 1/2 tsp baking powder.
- 3/4 tsp sea salt or kosher salt.
- 2 cups semisweet chocolate chips.
- 1 cup chopped pecans.
Preheat oven to 360 degree F. Line a baking sheet pan with a silicone liner or parchment paper.
In a stand mixer (hand mixer is fine), add the butter, and sugars and beat on medium speed until light and fluffy (about 3 minutes). Scrape down the sides. Beat in eggs and vanilla, and mix for about 2 minutes. In a separate bowl, mix the flour, baking powder, baking soda, and salt and mix with a whisk. Adjust the speed to low on the mixer and add the flour mixture. Continue mixing until all the flour in incorporated. Add the chocolate chips and pecans and mix until combined.
Using a medium-sized (or 2 tablespoons) ice cream scoop, drop onto the sheet pan allowing 2 inches apart, and bake for 14 minutes or until edges are golden brown. Remove from baking sheet after a few minutes and place on a wire rack to cool.