Pecan Chocolate Chip Cookie

Cookies, Unfussy

Qualities of a Cookies & More chocolate chip cookie: crispy on the edges, soft and chewy in the center – borderline underbaked. Good ratio of pecans and chocolate chips, obviously. Leaves a grease mark behind when you pick it up.

  • 2 sticks salted butter
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/4 cup neutral oil
  • 2 eggs
  • 1 TBSP dried milk powder
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 2 3/4 cup flour
  • 1 1/2 cups chocolate chips
  • 1 cup pecans

Preheat oven to 300 degrees. Toast pecans on a dry cookie sheet for 10 minutes. Chop pecans.

Combine butter, sugars, and oil together in a mixer. Beat on medium high for 5 minutes, until light and fluffy – scraping down the side of the bowl when necessary. Add eggs, one at a time. Add vanilla, dried milk powder, and baking soda. Mix in flour, scraping bottom and sides of bowl to incorporate entirely. Mix chocolate chips and pecan pieces in until incorporated.

Line cookie sheets with parchment. Using a 2 or 3 TBSP cookie scoop, drop onto cookie sheets about 4 inches apart, with only 5 or 6 cookies per sheet.

Bake at 300 degrees for 18-20 minutes, until light brown on the outside.

Special thanks to Mrs. Fields for all her work.

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