toasted pecan chocolate chip cookies

(2 ratings)
Recipe by
Diane Atherton
PINE MOUNTAIN, GA

I love Toll House Chocolate Chip Cookies. The only thing they don't tell you that will make these cookies any better is to add "toasted" pecans. And while I didn't add to the batch, I love adding pretzel pieces. I love the crunch and the salt. Toast the pecans for a nuttier flavor! If you like nuts, you will love em toasted in this cookie!

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For toasted pecan chocolate chip cookies

  • 2 1/4 c
    all purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 3/4 c
    sugar
  • 3/4 c
    brown sugar
  • 1 c
    (2 stks) butter
  • 2 lg
    eggs
  • 1 tsp
    vanilla
  • 2 c
    chocolate chips
  • 1 c
    toasted pecans
  • 1/2 c
    broken pretzel pieces, optional

How To Make toasted pecan chocolate chip cookies

  • 1
    Preheat oven to 375 degrees. Line cookie sheets with parchment paper if desired. NOTE: lining sheets is not necessary but some people do like parchment paper and it is nice for quicker clean up.
  • 2
    Combine flour, salt and baking soda; set aside.
  • 3
    In large mixing bowl; cream together butter, sugar, brown sugar and vanilla. Add eggs one at a time, mixing well after each addition.
  • 4
    Slowly add flour adding about 1/4 of a cup at a time; mix well.
  • 5
    Stir in chocolate chips and cooled toasted pecans. NOTE: If adding pretzel pieces, add now.
  • 6
    Using a cookie scoop; drop cookies onto cookie sheets about 2-inches apart.
  • 7
    Bake 10 to 12 minutes or until edges of cookies begin to lightly brown.
  • 8
    Removed from oven; cool on cookie sheets 2 minutes and then remove to wire rack to completely cool.
  • 9
    NOTE: Toast pecan halves in over at 375 for 10 minutes. Remove and cool; chopp.
ADVERTISEMENT