Do you ever have so much you want to get done that you don’t get anything done?
My list of wants (definitely not needs) is about ten miles long right now. Everything from sewing tiny more-appropriate Barbie clothes to writing another ebook (on an entirely different and slightly scary topic), to finally finishing painting every square inch of our house is clogging up my brain. And I’m immobilized.
My Day Designer has really been helping me get more done this year, but lately cuddling under a blanket just sounds like the better option. And maybe there’s a time for that every now and then instead of always being busy on the go.
I’ve been wanting to make time for cookies for a few weeks, but between healthy eating efforts and time constraints it just wasn’t happening. I finally found a good-enough excuse one night when we had finished dinner a little early and didn’t have anything planned for the evening.
I based these pecan chocolate chip cookies off one of my favorite treats from the local co-op. I don’t get to go there nearly as much as I would like because it’s across town and prices on everything except produce are quite a bit higher than my usual grocery store. Still, one of my favorite things to do when out by myself or on a date with one of the kids is to stop at their bakery and pick out a treat. Everything is made from scratch, they list all the ingredients on the sign, and much of it is organic. As much as I love a good two dollar cookie, I’m pretty happy that I can now make them at home for a fraction of the price.
If you love your cookies crisp on the edges and soft in the middle, these are for you! The pecans also add a nice crunch throughout. Then of course there’s chocolate. Under bake them just a bit to maintain that chewy center and let them cool for a few minutes on the pan so they’re crisp enough to handle.
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These incredible cookies are loaded with crunchy pecans and creamy chocolate!
- 1 1/4 sticks butter softened
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cup unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup pecan halves roughly chopped
- 3/4 cup semisweet chocolate chips
- Flaked sea salt optional
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars until fluffy. Add the egg and vanilla and beat just until combined. Add the flour, baking powder, and baking soda and beat again until just combined. Using a rubber scrapper or wooden spoon, fold in pecans and chocolate chips.
- The dough can be baked immediately or covered and chilled in the refrigerator for up to 72 hours.
- When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat. Scoop balls of dough onto the baking sheet and sprinkle with flaked sea salt if desired. Bake cookies 13-16 minutes (it will take a little longer if the dough has been chilled) or until just beginning to brown around the edges.
- Remove from the oven and allow to cool on the pan for 5 minutes before removing to a cooling rack to cool completely.