Tuesday Eats: Chewy Toasted Pecan Chocolate Chip Cookies

The last thing the Internet needs is another chocolate chip cookie recipe. But we tried this one a few weeks ago and it was different enough from the other dozen or so we've tried that it's worthy of sharing.

The cookies are soft and chewy, a stark contrast from the crisp cookies I made with my dad as a kid, which were also quite delicious. But, S loves soft cookies and this is one place where I agree that soft and chewy is best.

The key to making these cookies amazing is roasting and cooling the pecans before mixing them in the batter. This can be done in a toaster oven, but the entire process goes very quickly so watch them like a hawk or you'll end up with far-from-delicious burned pecans.

Chewy Toasted Pecan Chocolate Chip Cookies

12 T. unsalted butter, melted and cooled until warm
1 c. brown sugar, packed
1/2 c. sugar
1 large egg plus 1 egg yolk
2 t. vanilla extract
2 c. plus 2 T. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1 1/2 c. semi-sweet chocolate chips
1 c. pecans, chopped, toasted until fragrant and cooled

Preheat oven to 325 degrees.

In a stand mixer with the paddle attachment mix melted, cooled butter and sugar until light and fluffy. Add eggs, beating until mixture is pale. Stir in vanilla. Add dry ingredients, mixing until just incorporated. Add chocolate chips and toasted, cooled pecans.

Drop by tablespoonfuls onto a cookie sheet lined with a silpat or parchment paper, keeping the dough rough and uneven on top. Bake at 325 until the cookies are turning golden, the edges are starting to harden and the centers have just set, approximately 8-10 minutes, depending on the size of the cookies.


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