Toasted Pecan Chocolate Chip Cookies

Diane Hopson Smith

By
@DeeDee2011

I love Toll House Chocolate Chip Cookies. The only thing they don't tell you that will make these cookies any better is to add "toasted" pecans. And while I didn't add to the batch, I love adding pretzel pieces. I love the crunch and the salt.

Toast the pecans for a nuttier flavor! If you like nuts, you will love em toasted in this cookie!


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Comments:

Serves:

about 3 dz cookies

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 1/4 c
all purpose flour
1 tsp
salt
1 tsp
baking soda
3/4 c
sugar
3/4 c
brown sugar
1 c
(2 stks) butter
2 large
eggs
1 tsp
vanilla
2 c
chocolate chips
1 c
toasted pecans
1/2 c
broken pretzel pieces, optional

Directions Step-By-Step

1
Preheat oven to 375 degrees. Line cookie sheets with parchment paper if desired. NOTE: lining sheets is not necessary but some people do like parchment paper and it is nice for quicker clean up.
2
Combine flour, salt and baking soda; set aside.
3
In large mixing bowl; cream together butter, sugar, brown sugar and vanilla. Add eggs one at a time, mixing well after each addition.
4
Slowly add flour adding about 1/4 of a cup at a time; mix well.
5
Stir in chocolate chips and cooled toasted pecans. NOTE: If adding pretzel pieces, add now.
6
Using a cookie scoop; drop cookies onto cookie sheets about 2-inches apart.
7
Bake 10 to 12 minutes or until edges of cookies begin to lightly brown.
8
Removed from oven; cool on cookie sheets 2 minutes and then remove to wire rack to completely cool.
9
NOTE: Toast pecan halves in over at 375 for 10 minutes. Remove and cool; chopp.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids