For years, my recipe for party cookies was my go-to recipe for chocolate chip cookies. People always asked for the recipe, some even told me to open a bakeshop!
Unfortunately, over time I’ve become immune to the charms of those cookies, and I simply had to look for something new. When I saw that Deb on Smitten Kitchen had proclaimed a recipe to be not just her favorite cookie, but one she’s made more than once, I had to try it.
I have to say, these cookies didn’t disappoint. I love the buttery richness the pecans lend to the cookies. I will definitely be making these again the next time the temperature drops this summer; they freeze wonderfully, so stock up, if you like.
1/2 c sugar
1/2 c brown sugar
1 stick cold unsalted butter, cut into tablespoons
1 tsp vanilla
1/2 tsp soda
1 c flour
1/4 c whole wheat pastry flour
1/4 tsp salt
1 1/2 c semi-sweet chocolate chips
1 c pecans, toasted and chopped (toast in 350* oven for 7 minutes)
1. Adjust oven rack to top third. Preheat to 300*f.
2. Beat sugars and butter on medium until fluffy. Add egg, mix well. Add vanilla, mix. Add soda, mix.
3. Add flour and salt, mix until just combined.
4. Stir in chocolate chips and pecans (the chopped nuts should range in texture from powdery to chunky).
5. Scoop dough into 2 tablespoon balls and place on parchment lined baking sheet 4 inches apart. Bake 18 minutes, cool on pan for 5 minutes before transferring to rack.