chocolate chip pecan cookies

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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I apologize in advance for possibly giving you the temptation to make – or at least eat – some cookies. Maybe it has to do with the fact that I don’t want to be eating these alone. However, I don’t think you’ll regret making these if you do. Monday night Matt and I needed some cheering up… for no particular reason, but it was a long day after a long weekend and cookies were the prescription. I’ve been working on my favorite version of chocolate chip cookies for a few years now, and this time Matt tasted these and said “this is the best chocolate chip cookie I’ve ever had…” and I don’t think he was lying. I could have pulled them out of the oven a minute earlier, but otherwise they were as close to perfect as I’ve come.

I started from a really basic betty crocker recipe in a cookbook I was given as a wedding gift and have edited it from there. One of the most useful things with the recipe was an easy explanation of why cookies can look too flat (butter was too warm, or not enough flour), too mountainous (too much flour) or just right (the perfect combination of butter + flour. I honestly can’t stand those cookies that are so flat and wimpy looking, I was set on making a sturdy cookie you wouldn’t be ashamed of bringing home to your mom. Thus began my quest to find the perfect flour to butter ratio.

This is what I’ve come up with, and since I pretty much like nuts – almonds or pecans are my favorites – in any cookie, here is my current recipe:

Chocolate Chip Pecan Cookies

set oven at 375

3/4c brown sugar  |  3/4c granulated sugar  |  1 stick salted butter, soften to room temp  |  1t vanilla  |  1 large egg

combine ingredients in large bowl / mixer + beat on medium speed. Add in:

2 scant cups flour (not quite full)  |  1t baking soda

once combined add in final ingredients:

1c chocolate chips  |  1c coarsely chopped nuts

use your hands to form dough and keep chocolate chips and nuts in place – anywhere from 12-15 – place on baking sheet with enough space around them. Bake 8-10 minutes until light brown, don’t leave them in too long! Cool on rack and invite friends over so you don’t eat too many.

now take the butter out of the fridge so you can make these later :)

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