Chocolate Chip and Pecan Cookies

One last thing from the party! Cookies, of course. What is a party without single-serving desserts? These also had a very short lifespan, in the sense that all but two were devoured – but those two were survivors. Somehow, the tupperwares that had held the cookies were missed when we were taking everything inside, and the one sealed container with the 2 cookies left was sitting nested inside the other, empty container. It poured rain that night. The next morning, I found them sitting on the back porch steps, the sealed container floating in the open one, and the cookies inside the sealed container perfectly safe (and delicious… yes, I ate them!).

This recipe comes from Flour Arrangements (hey, I get it!), and I clearly did not grasp the point behind the recipe. She was using the pecans ground up, not just chopped into little chunks, so they would have been essentially flour, and I just saw where the recipe said “finely chopped” and assumed it just meant “chopped, to some consistency of your liking.” Should’ve read the rest of the post, not just the recipe. What I wound up with was delicious, brown-sugary cookies, but they very definitely had chunks of pecan in them. Not that this is a problem or anything, but it isn’t a brand new foray into unexplored corners of the baking world, either. If you’re fine with that (I am), then bake away!

Chocolate Chip and Pecan Cookies

Ingredients
1 stick butter, room temperature
3/4 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
1/4 tsp salt
1 1/4 cup flour
1 heaping cup chopped pecans
1/2 cup dark chocolate chunks or chips

Method
Preheat oven to 375.
Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla, and salt.
Stir in the flour until just combined.
With a spatula, mix in the pecans and chocolate.
Scoop onto a baking sheet.
Bake for 10 minutes.
Remove to a rack to cool.

Mine needed just a little extra time (who knew I’d ever say that about cookies? But while you can certainly eat warm cookie dough, you can’t really serve it), but thinking about it now, I’m really not sure if I just set the oven to 350 out of habit, or if I really did do 375. So keep an eye on your cookies; 10 minutes might be perfect.

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4 Responses to Chocolate Chip and Pecan Cookies

  1. I am excited to try this recipe… I love pecans and never thought to add them to chocolate chip cookies (sometimes I question my creativity!)
    I’ve also not made things quite right by not fully reading a recipe – but sometimes it turns out better ;).

  2. Suzanne says:

    I fully support chopping to the consistency of your liking! Glad you enjoyed these cookies. Great to hear that they work well with good-sized pecan chunks as well since I would never have figured that out on my own :)

  3. camille says:

    Crystal – I want to add pecans to everything! I always wind up finishing off a bag of pecans I used part of for baking, just by snacking on it.

    Suzanne – thanks for the recipe! Next time I’ll grind those suckers up and see what it’s like the original way.

  4. Mmmmmm…. I love homemade chocolate chip cookies. With pecans – even better!

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