The Perfect Chocolate Chip and Pecan Cookies!

When it comes to cookies with nuts, if I’m being honest, I have to admit that I am not always a fan. The same goes with nuts in my brownies. I think it is partly because of the texture (sometimes I have an aversion to chunks in my food) and probably mostly because I don’t always like the bitter notes of the nuts. However, when done in balance with the other flavors and texture of the cookie, I feel that nuts can be a wonderful addition.

Especailly when those nuts are pecans. When it comes to adding nuts to desserts I reach for pecans the vast majority of the time. They have that nice, soft crunch like walnuts, but are much less bitter. Plus, they pair amazing with both sweet and savory flavors. When I finally perfected my chocolate chip cookie base recipe I knew that one of my first spin-off versions had to be one with pecans. It just seemed right. And boy, did it turn out delicious!

These cookies are AMAZING! Like, there is no way I can stop at just one, two or even three amazing. They disappear incredibly fast in our home when baked to the point where it is almost magic. Seriously. If you are a cookie and nut fan currently, or one waiting to happen, you have GOT to try these cookies. They have a thin, crispy exterior with a soft interior. They soak up milk like champs without falling apart. And always come out picture perfect. Plus, most importantly, all the flavors work in perfect harmony and the texture is divine. Give them a try. I swear by them!

TIPS:

Sometimes I get picky about brands. It’s true. My favorite brand of shortening for these cookies is Crisco and my favorite brand of semisweet chocolate chips is Nestle and my favorite brand of dark chocolate chips is Ghirardelli. This isn’t sponsored by them in any way or form, they are just my favorite.
Important: The cookie dough will look crumbly. They will be moist little clumps that are like large beads. This is normal and the secret to what makes these cookies perfectly lumpy and soft, yet chewy. When you roll your balls you start by lightly packing 2-3 TBs of dough and then gently rolling into a ball shape. The crumbles will combine easily and a light hand is all that is needed.
Important: Your cookies will look under-baked when you pull them out of the oven. They aren’t, I promise! You know they are done when they are barely starting to turn a golden brown. They will also have domed tops and appear airy. This is perfect! As you give them 2-4 minutes to finish baking on the baking sheet and as they start to cool the domes will deflate into beautiful, smooth lumps and the cookies will firm up. It’s quite magical.
If your cookies come out too flat some common mistakes could be that: the dough was over-mixed, the ingredients were too warm or they were over-baked.
If your cookies come out too thick/didn’t spread properly some common mistakes could be that: the ingredients were too cold (shortening should be room temperature), the dough balls were packed too tightly, the baking soda was old, or the flour was packed into the measuring cup instead of lightly scooped.

Click here for “The Perfect Chocolate Chip and Pecan” recipe!