I don’t trust anyone who doesn’t like cookies. I just don’t. Because what’s not to love about a really good cookie? Um, NOTHING! And I’m all about the flavor! So raise your cup of milk, because these delicious Toasted Pecan Chocolate Chip Cookies are just what the doctor ordered!
Here’s a little fun info about me – I love to bake! I really do. In fact, I love it so much that I almost went to baking and pastry school instead of culinary school. A small part of me wishes I had! I didn’t choose that route though, because I didn’t want to turn my love into a career. Because baking was and is personal for me. I never wanted it to feel like work. So you can be sure that when I bake and then share the recipe here, you know it’s something made with love and passion! So let’s talk about these magical Toasted Pecan Chocolate Chip Cookies, shall we?
Ingredient Stuff
- Pecans These little guys are NOT cheap, but by goly are they delicious! I like to buy the whole ones and toast them, but buying the chopped version will work too. And if you’re not into pecans, well, then, I don’t know what to tell you. Ha! JK! Feel free to sub with any other nut!
- Chocolate Chips There are seriously so many types of chocolate chips out there and here’s some great news, any of them will work here. I personally love the dark chocolate chips, but you do you!
- Butter You will notice that I don’t call for unsalted butter in my cookie recipe. Most “real” bakers would of course call for unsalted. But I toot my horn to a different beat! HA! I personally feel like my cookies are salty, so I just always go for salted butter. Again, though, you do you! If you want more salt control, choose the unsalted variety and adjust the salt yourself.
Tips and Other Ideas for my Toasted Pecan Chocolate Chip Cookies
- Double it! You can never have enough cookies, right? So go ahead and make a double – heck – triple batch of these yummy treats because they’re that good.
- Freeze some! While you’re at it, freeze some of the dough. Roll it into balls and place it on a parchment-lined baking sheet. Once frozen, pop them in a freezer-safe ziptop bag and then you’ll always have cookies when the cookie craving hits.
- Refrigerate it! I mention this in the recipe, but let me emphasize, you should let the dough rest for at least one day before you bake these cookies. This will help prevent some of the dreaded “cookie spread” that can happen.
Your Turn to Make It!
Okay, now you’ve got all of the information you need about these Pecan Chocolate Chip Cookies, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating frien
