Winter has arrive in NC. We had snow and cold temperatures this weekend, so what better weather for baking cookies?
Notes: These came out great. I have been loyal to a different cookie recipe for a long time and these may just be my new favorite!
I adapted these from this recipe. I'm a fan of chewy chocolate chip cookies, but these were supposed to be a mix of chewy and crispy. I replaced the shortening in this recipe with butter, in part because I don't have shortening and in part because shortening makes cookies crispier.
If you use salted butter, just omit the salt from this recipe.
Don't like nuts? Just sub out another cup of chocolate chips.
The dough was dry after I chilled it, so I ended up balling it up in my hands before putting it on the trays.
The original recipe calls for baking them at 375, but my oven runs hot. I knocked the temperature back for the second batch and that worked better.
Ingredients:
2 sticks (16 tablespoons) of unsalted butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 egg
1/2 teaspoon kosher salt
1 cup semi-sweet chocolate chips
1 cup pecan pieces
Directions: In a stand mixer, beat the butter, sugar, cinnamon, baking soda, and salt together until the mixture is light and creamy. Beat in the egg and vanilla until incorporated.
With the mixer on low, add the flour and mix until it's about halfway incorporated. Add the chocolate chips and the pecan pieces and mix until everything is incorporated.
Refrigerate the dough for at least an hour and up to 24.
Heat the oven to 350. Drop the cookies onto two sheet trays, about 2 inches apart. Bake for between 18-20 minutes until light golden brown. Remove from the trays and cool the rest of the way on a rack. Enjoy!
