|Nutritional Guidelines (per serving)|
These classic chocolate chips cookies are made with chopped pecans, but feel free to omit them or replace them with more chocolate chips if you aren't a fan of nuts. This is a small batch and makes about two dozen cookies. The recipe is easily scaled up for more.
- 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 2 tablespoons sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup pecans (chopped)
- 1/2 cup semisweet chocolate chips
Heat the oven to 375 F (190 C/Gas 5).
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 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 blended.
Fold in the chocolate chips and pecans, if using.
If desired, chill the dough in the refrigerator for about 10 minutes.
Drop the batter onto the prepared baking sheet from a teaspoon, leaving about 2 inches between cookies. Bake for about 10 minutes.
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.