Chocolate Chip Pecan Cookies


Today we had to have quite a bit of work done on our sprinkler system. My learning from this…. If you are going to have Chemlawn aerate your lawn, you are supposed to flag your sprinkler heads and station covers. Seriously?? I’ve never seen anyone in our neighborhood do that before and if that’s the case, they might want to tell people this in advance. I can think of so many other things that I would have liked to spend that money on…several new outfits, a new flip flop wardrobe, cruise for 1, weekend getaway, 300 chocolate chip cookies from Paradise Bakery….. :/ ¬†One of these days I need to figure out how to make Paradise cookies. In the meantime, these will do….

They were awesome. Slightly crispy on the edge and soft and chewy in the middle.

2 1/4 cups Flour
1/2 teaspoon Baking Soda
1 cup Unsalted butter, room temperature
1/2 cup Sugar
1 cup Light Brown Sugar, packed
1 teaspoon Salt
2 teaspoons Vanilla Extract
2 large Eggs
2 cups Semi-Sweet Chocolate Chips
1 1/2 cups Pecans, chopped

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour and baking soda; set aside.

Using an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low and add the salt, vanilla and eggs. Beat well, about 1 minute.

Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are slightly golden around the edges, but still soft in the center, 8 to 10 minutes. Let cool on baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

Adapted from Martha Stewart

Servings: 36
Calories 185
Total Fat 11.5g
Total Carbohydrates 18.9g
Dietary Fiber 1.0g
Protein 2.3g
Nutrition Grade D

Today’s Leopard Print Find: Kenneth Cole Reaction Women’s Get In Slip On

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