1 c Unsalted butter; (2 sticks)
-room
Temperature
3/4 c Light-brown sugar; firmly
-packed
1/4 c Granulated sugar
1/2 ts Salt
1 ts Vanilla
1 lg Egg; room temperature
2 c All-purpose flour
1/2 ts Baking soda
12 oz Semisweet chocolate;
-coarsely chopped
8 oz Chopped pecans; (2 cups)
6 oz White chocolate; coarsely
-chopped
30 Perfect pecan halves
1. Heat oven to 375 degrees. Line two baking sheets with Silpat nonstick
baking mats or parchment paper.
2. Combine the butter and sugar in bowl of an electric mixer. With paddle
attachment, cream together until light and fluffy, about 4 minutes. Add
salt and vanilla, and mix to combine. Add egg, and continue beating until
well combined.
3. Whisk together the flour and baking soda. Slowly add dry ingredients to
the butter mixture. Mix on low speed until just combined. Stir in chopped
pecans and chocolate.
4. Using a 1-ounce ice cream scoop or tablespoon, scoop out dough, and
place about 6 balls on each baking sheet, about 3 inches apart. Flatten
each ball slightly, and gently press a pecan half in the center.
5. Bake 7 minutes, rotate pans between oven shelves, and bake until just
brown around the edges, 6 to 8 minutes more. Remove from oven, and let cool
slightly before removing cookies from baking sheets. Repeat process with
remaining dough.
Notes: It’s hard to improve on an old favorite like the chocolate-chip
cookie, but we’ve created a version with added ingredients you’ll find
irresistible. Along with semisweet chocolate chunks, the cookie contains
white chocolate and pecans. The result is a chunky, scrumptious treat that
you will want to add to your baking repertoire, especially if you’re a
pecan lover
Yields
30 servings