|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These classic chocolate chip cookies are made with the addition of chopped pecans, but feel free to omit them or replace them with more chocolate chips if you aren't a fan of nuts. Or, instead of pecans, add walnuts or brickle bits to the cookie dough.
This is a small batch and makes about two dozen cookies. The recipe is easily scaled up for a larger batch. Make them for your family or take them along to a party or bake sale!
- 1/2 cup butter (or margarine, softened)
- 1/2 cup brown sugar
- 1/4 cup sugar (granulated)
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup pecans (chopped)
- 1/2 cup semisweet chocolate chips
Preheat the oven to 375 F.
Lightly grease a large baking sheet or line it with parchment paper.
In a mixing bowl with an electric mixer, beat the butter until smooth and creamy; add the granulated and brown sugars and continue to beat for about 2 to 3 minutes, or until light in color and fluffy. Add the egg and vanilla and continue to beat until well blended.
In a separate bowl, combine the flour, salt, and baking soda; blend well with a spoon or whisk. Add the flour mixture to the butter and sugar mixture. Stir until thoroughly blended.
With a spoon or spatula, fold in the chocolate chips and pecans, if using.
If desired, chill the dough in the refrigerator for a few hours or overnight.
Drop the batter onto the prepared baking sheet from a teaspoon or small cookie scoop leaving about 2 inches between cookies.
Bake the cookies in the preheated oven for about 10 minutes, or until set and just lightly browned on the bottoms.
- Butter makes soft and flavorful cookies, but because of the milk and water content in butter, the cookies will be somewhat flatter than those made with shortening. For the best results, chill the dough before you bake the cookies.
- Instead of semisweet chocolate chips, try another flavor. Make the cookies with white chocolate chips or milk chocolate chips. Butterscotch or mint chocolate chips are a few more flavor options.