I've forever been on a culinary quest for the perfect chocolate chip cookie recipe. I like a substantial-sized cookie crammed full of nuts and chips. I like the cookie to have some flavor other than just chocolate to elevating the taste to the next level. I crave the texture of the ones my mom used to make - the kind where you substitute shortening for butter and the cookies have a light and fluffy texture. However, I can't really use shortening in my cookies - I just can't bring myself to do it.
Well folks, I may have finally stumbled on my version of the perfect chocolate chip cookie. This confection has a hint of cinnamon that perfectly complements the dark chocolate and the nutty pecans. Heaven I tell ya. They don't flatten out and turn chewy - these have a thick texture that's just shy of "cakey" with a satisfying soft center and a perfectly crunch outside. Not to mention, this recipe makes a ton of cookies - so you can eat yourself silly and still have plenty to share. Perfection!
Toasted Pecan Chocolate Chip Cookies
INGREDIENTS: Makes about 4 dozen
- 2 eggs
- 1 cup butter + 2 Tbsp., divided
- 1 cup light brown sugar
- 1/4 cup sugar
- 2 1/3 cups flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 Tbsp. vanilla
- 1 tsp. cinnamon
- 2 cups pecans
- 2 cups dark chocolate chips
Preheat oven to 375ºF. In a microwave safe bowl, melt 1 cup butter (nuke for about 45 seconds), stir until smooth and set aside to completely cool. You can put it in the fridge for 10 minutes or so if you prefer. In a separate bowl, combine flour, baking soda and salt and set aside. Next, coarsely chop pecans and toss with cinnamon.
Melt remaining 2 Tbsp. butter in a frying pan over medium heat. Stir in pecans and cinnamon until nuts are completely coated . Continue to toast over medium heat for about five minutes, being careful not to let them burn. Once nuts are aromatic and toasted, remove from heat and set aside. In a large bowl, mix together cooled, melted butter and both sugars. Combine completely. Add in beaten eggs and vanilla. Slowly pour in the flour mixture until batter is thoroughly combined. Lastly mix in the pecans and chocolate chips. The batter will be sticky and thick but not runny.
Line cookie sheets with parchment paper. Using two spoons drop balls of dough (about 1 heaping tablespoon each) about two inches apart. Bake for 10 minutes until cookies turn golden brown around the edges. Let sit for a few minutes before removing to a cooling rack.