Krista's Kitchen Chocolate Chip Pecan Cookies | Midwest Living

Krista's Kitchen Chocolate Chip Pecan Cookies

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Krista's Kitchen Chocolate Chip Pecan Cookies

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  • Yield: 78 cookies
  • Prep 45 mins
  • Cool 1 mins per batch
  • Bake 9 mins to 11 mins per batch

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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups unsalted butter, softened
  • 1 1/4 cups packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 2 12 - ounce packages semisweet chocolate pieces (4 cups total)
  • 3 cups chopped pecans or walnuts

Directions

  1. In a medium bowl, combine all-purpose flour, cake flour, salt and baking soda. Set aside.
  2. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Add eggs one at a time, beating on medium speed after each addition until combined. Beat in vanilla until combined. Beat in as much of the flour mixture as you can with the mixer on low speed. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces and pecans.
  3. Drop dough by rounded tablespoons or by using a rounded #40 ice cream scoop 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are lightly browned and center is set (may appear underbaked). Remove from oven. Cool on cookie sheets for 1 minute; transfer to wire racks to cool completely. Makes 78 cookies.

Nutrition Facts

(Krista's Kitchen Chocolate Chip Pecan Cookies )

cal. (kcal) 151, chol. (mg) 20, sodium (mg) 75, sugar (g) 11, Potassium (mg) 65, fiber (g) 1, pro. (g) 2, carb. (g) 17, Fat, total (g) 9

Comments (1)

Rittenbergs wrote:
My cookies didn't turn out anything like the picture. They're very flat and taste "eh". The need more salt, in my opinion. I'm trying chilling the dough overnight with the remainder of my dough and see if that improves the texture, though I did chill the batter for several hours when I made them.

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