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 egg
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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