They melt in your mouth. They break the strongest will to resist a second one. And, they might make you famous. So, here is how to make them:
First, melt the butter. (I didn't photograph this step.) Actually, first preheat your oven. Unless you plan to chill your dough before baking. (Whether I do that depends on how much time I have and how soft the dough is to work with.)
Add sugar, eggs, and vanilla.
And beat well.
Add flour, baking soda, salt, and cinnamon.
Mix thoroughly.
When these are combined, add chocolate chips
and pecans.
Stir to distribute.
Next, prepare your baking sheet with this stuff.
Line up your cookies two inches apart on the sheet. Actually, it's okay to eyeball it.
Place in the middle of the oven and set your timer.
Except that it's eight minutes, not thirty-eight. I broke my timer and put it back together the wrong way.
Check the cookies when the timer rings. Remove them when they look like this:
They don't look done, but that's why you leave them on the sheet for another minute or two. They start to look like this:
The beauty of parchment paper is that you can pull the batch of cookies off the sheet and let them cool on the table;
and then you can prepare the next batch on the counter while the sheet is cooling off.
(You won't have to do this if you have multiple sheets. But you still want to take the cookies off the baking sheet after two minutes.)
Cool slightly, and enjoy with a cup of tea.
And share the rest, because believe me, you don't want all of these for yourself.
Chocolate Chip-Pecan Cookies
1 c. white sugar
1 c. brown sugar
1 c. butter (2 sticks), melted
2 T. vanilla
2 eggs
2⅔ c. flour
1 t. baking soda
1 t. salt
1 T. cinnamon (or more if desired)
2 c. chocolate chips
1 c. pecans (toasted if desired)
Preheat oven to 375° F. Cream sugars, butter, eggs, and vanilla. Add flour, soda, salt, and cinnamon and mix thoroughly. Stir in chocolate chips and pecans.
Spread 2 inches apart on paper-lined cookie sheet. Bake for 8 minutes or until they look almost done. Leave on sheet 1-2 minutes before removing to a table or plate to cool.
One more note: cooling racks dry out cookies.
First, melt the butter. (I didn't photograph this step.) Actually, first preheat your oven. Unless you plan to chill your dough before baking. (Whether I do that depends on how much time I have and how soft the dough is to work with.)
Add sugar, eggs, and vanilla.
Add flour, baking soda, salt, and cinnamon.
Mix thoroughly.
 |
| At this point you will want to use a sturdy fork, not a whisk. |
When these are combined, add chocolate chips
and pecans.
 |
| Toasting the pecans beforehand is optional. |
Stir to distribute.
 |
| Hungry yet? |
Next, prepare your baking sheet with this stuff.
 |
| A baker's best friend. Besides the oven, of course. |
 |
| At this point the camera got blurry. Sorry! |
Place in the middle of the oven and set your timer.
Except that it's eight minutes, not thirty-eight. I broke my timer and put it back together the wrong way.
Check the cookies when the timer rings. Remove them when they look like this:
They don't look done, but that's why you leave them on the sheet for another minute or two. They start to look like this:
The beauty of parchment paper is that you can pull the batch of cookies off the sheet and let them cool on the table;
and then you can prepare the next batch on the counter while the sheet is cooling off.
(You won't have to do this if you have multiple sheets. But you still want to take the cookies off the baking sheet after two minutes.)
Cool slightly, and enjoy with a cup of tea.
And share the rest, because believe me, you don't want all of these for yourself.
Chocolate Chip-Pecan Cookies
1 c. white sugar
1 c. brown sugar
1 c. butter (2 sticks), melted
2 T. vanilla
2 eggs
2⅔ c. flour
1 t. baking soda
1 t. salt
1 T. cinnamon (or more if desired)
2 c. chocolate chips
1 c. pecans (toasted if desired)
Preheat oven to 375° F. Cream sugars, butter, eggs, and vanilla. Add flour, soda, salt, and cinnamon and mix thoroughly. Stir in chocolate chips and pecans.
Spread 2 inches apart on paper-lined cookie sheet. Bake for 8 minutes or until they look almost done. Leave on sheet 1-2 minutes before removing to a table or plate to cool.
One more note: cooling racks dry out cookies.
