Chocolate Chunk Pecan Cookies

Chocolate Chunk Pecan Cookies

Get organized!

May 20 022 May 20 029 May 20 033 May 20 036

(makes 20 large cookies)

2 ½ C flour

2 t baking soda

¼ t salt

2 ½ C chocolate chunks

1 ½ C pecan pieces, toasted

2 sticks butter, soft

1 ¾ C brown sugar

¼ C sugar

1 ½ t vanilla

2 eggs

In a bowl, combine flour, soda and salt. Whisk to incorporate. Add chocolate and pecans to the flour mix and evenly coat.

In a stand mixer bowl, add butter and both sugars. Beat well with paddle attachment until lightened and well blended. Combine eggs and vanilla in a pourable container. With machine on low, add eggs and vanilla slowly. Once blended in, adjust speed higher and beat until an “icing like” consistency is achieved. Reduce to lowest speed and spoon in flour mix and blend well. You can finish with a spoonula.

Portion out cookies onto a cookie sheet using an ice cream scoop. Chill. Once chilled, place cookies onto a cookie sheet prepared with baking spray and place into a 350 degree preheated oven. Cook for 15 minutes, rotate pan and cook for an additional 8-10 minutes. After removing cookies from the oven, “thwack” the cookie sheet on the edge of the counter to deflate and create cracks. Allow to cool for a few minutes before removing to a wire rack.

Unused dough portions are good for several days in the fridge or several weeks in the freezer.

May 20 038

May 20 047