Hello Sunday! Only one more day till Monday. Boo….I know, don’t remind you. Let’s just forget I said that. 🙂 I know what would make you feel better. Cookies! Chocolate chip pecan cookies to be exact. I made these for my husband on his birthday last month (I’m a little behind I know, life happens). We typically don’t buy each other gifts on birthdays and other special occasions (e.g. Christmas, Valentine’s Day, etc) anymore. We already have everything and will buy whatever we want for ourselves whenever we want. So, in place of gifts, we just buy a card and make each other dinner or go out to eat. I decided to make these because I’ve been promising him months and months that I would make cookies. I even went out to buy all the ingredients, but they sat in the cupboard as other things got in the way. What could be more important than cookies? Don’t get me started! Well, this year my mom decided that she wanted to cook dinner for my husband’s birthday, so I was off the hook. Yeah! So, with dinner taken care off, the least I could do was make dessert, since there was no cake.
But who needs cake when you have cookies?!? Especially when you’ve got these babies. Bit crispy on the outside, yet soft on the inside with the perfect amount of chocolate and nuts. Need I say more?
Recipe (adapted from pinch of yum):
- 8 tablespoons of salted butter
- ½ cup white sugar (I like to use raw cane sugar with a coarser texture)
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1½ cups all purpose flour (more as needed)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (semi-sweet or dark chocolate chips and chocolate chunks, whatever you prefer)
- nuts (e.g. pecans or walnuts, optional but decrease amount of chocolate chips if using)
- Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips (and nuts if using) and incorporate with your hands.
- Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies or use a tablespoon for smaller cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE – this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. They’ll be pale and puffy.
- Let them cool on the pan for a good 30 minutes or so. These should stay soft for many days if kept in an airtight container.