Chocolate Chip Pecan Cookies

I’ve been on the hunt for a good chocolate chip cookie recipe for years, and I think I’ve found it. Today I used my Pastry Queen cookbook for the first time, and if this recipe is any indication of the other goodies in store in this cookbook… well I better get back in the kitchen right now cause I can’t wait to try it all! This recipe was great, not too chewy and not too crunchy, and it wasn’t cakey. The original recipe called for a blend of walnuts & pecans, but I only had pecans on although I think the blend of nuts would be wonderful.

I will actually be going to Fredericksburg, Texas on Thursday with friends and I really hope we have time to eat at the Rather Sweet Bakery & Cafe owned by Rebecca Rather. This cookbook makes my mouth water and I’d love to sit down in her cafe and taste these recipes made by her own hand. I’ll let y’all know if we make it over there!

Chocolate Chip Pecan Cookies

1 1/2 cups pecans
1 stick unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 large eggs
2 tsp vanilla extract
1 cup + 1 Tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Arrange nuts in single layer on baking sheet and toast in oven 5-7 minutes, until golden brown and aromatic. Cool the nuts and then coarsely chop.Line baking sheets with parchment paper. Using a stand mixer with paddle attachment, cream butter & sugars on medium speed about 1 minute, until fluffy. Add the eggs and vanilla and beat on medium speed for 1 minute. Add flour, baking soda and salt. Mix on medium-low speed until incorporated. Add in nuts and chocolate chips and mix well.

Drop dough onto prepared baking sheets. Bake 10-12 minutes, until cookies are medium-brown around the edges.

Source: Adapted from the Pastry Queen by Rebecca Rather with Alison Oresman, Ten Speed Press, 2004.

Tagged as: chocolate, Cookies, Nuts, Sweets