I am not a particular fan of the chocolate chip cookie. To me, there’s something off with the chocolate chip-to-cookie ratio. It’s not that I don’t like chocolate. No. I love chocolate, but the dark chocolate in chips seems to overwhelm the delicate deliciousness of the dough and overshadows the taste of the pecans. So, I’ve developed my own recipe that, in truth, favors the pecans, but it will satisfy you like no other chocolate chip cookie. First of all, the pecans are toasted to bring out their flavor. Second, the pecans outnumber the chips two-to-one. Third, the addition of the pudding mix makes for a crisp on the outside, cakey on the inside cookie that is hearty and delicious. If you’re wondering about the rather odd amount of pudding mix used, you need to take a look at this post. That should explain everything.
Toasted Pecan Chocolate Chip Cookies
1 cup plus 2 T. all-purpose flour
½ teaspoon baking soda
½ cup butter, softened
2 T. granulated sugar
¼ c. plus 2 T. dark brown sugar
½ teaspoon pure vanilla
1 package, less 2-1/2 T. instant vanilla pudding mix
1-1/2 cups broken pecans, toasted
2/3 cup semisweet chocolate chips
Preheat oven to 375°F.
Whisk together flour and baking soda in a medium bowl; set aside. In a large mixer bowl combine butter, the sugars, vanilla, and pudding mix and beat until smooth and creamy. Add egg, beating to blend. With mixer on low, gradually add flour, beating to incorporate. Stir in nuts and chocolate chips. Using a cookie scoop (or tablespoon), drop mounds of dough onto lightly greased baking sheets, spacing two inches apart. Bake for 12-15 minutes until golden. Makes about 20 cookies.
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