Cookies: Chocolate Chip Pecan
by Lishka DeVoss

YIELD about 3 dozen

INGREDIENTS

1 large egg
1 tsp vanilla

LARGE DEEP BOWL:
113 grams (1/2 cup) very soft unsalted butter
74 grams (1/4 cup and 2 tbsp) sugar
80 grams (1/4 cup and 2 tbsp) brown sugar (packed)

BOWL TWO (whisked together):
135 grams (1 cup and 2 tbsp) flour
1/2 tsp baking soda
1/2 tsp salt

PREP:
2 ounces (1/2 cup) chopped pecans
5 ounces bittersweet dark chocolate chips

PREPARATION

1. Using a hand mixer, cream LARGE DEEP BOWL.

2. Add egg and vanilla; cream again until combined.

3. Using a low speed, gradually add BOWL TWO; then stir in PREP.

4. Drop well-spaced tablespoon amounts onto parchment covered cookie sheets.

5. Bake at 375ºF middle rack full oven for 10 minutes.

NOTE: The used baking parchment is great for cookie storage.

Updated 2026-09-05

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