Pecan Chocolate Chip Cookies
I’ve been making chocolate chip cookies for years, but when my son moved out, I wanted to modify the classic chocolate chip recipe to better suit my taste. This more grown-up version substitutes sea salt for table salt, and has a dash of cinnamon and pecans.
- 2 1/2 Cups unsifted flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon of pink Himalayan sea salt, medium-sized crystals
- 3/4 Cup baker's sugar
- 3/4 Cup packed dark brown sugar
- 1 Cup butter (two sticks), room temperature
- 2 Large eggs, room temperature
- 2 Teaspoons vanilla extract
- 10 Ounces Bittersweet Chocolate Chips, for this recipe I like Ghirardelli 60% Cacao
- 1 Cup pecans, roughly chopped
- Preheat oven to 350° F. Cream the butter and both sugars with an electric mixer until it lightens in color. Add the eggs, one at a time and then add the vanilla. Mixture will appear thick and fluffy.
- Blend in baking powder, baking soda and salt until fully incorporated. Add flour by the 1/2 cup and blend until just incorporated. Mix in the chocolate chips and nuts.
- Spoon onto baking sheets lined in parchment, bake for 12-15 minutes until just browned. Cool on a rack.