Chocolate Chip and Pecan NYT Chocolate Chip Cookies
An adaptation of everyone's favorite New York Times Chocolate Chip Cookies. With pecans and a heavy dose of chocolate chips they are truly amazing.
Servings: 3 dozen
Calories: 115kcal
Ingredients
- 3 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter
- 1 ¼ cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 cup chocolate chips
- 1 ½ cup chopped pecans
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips and nuts in and incorporate them.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Using a medium cookie scoop, drop dough balls on baking sheet and sprinkle with coarse salt. Bake for 10-12 minutes.
- Cool 2-3 minutes on sheet and transfer to cooking rack.
Notes
Tips: use kosher salt. When it comes to baking, especially cookies, the flavor that comes from kosher salt can't be beat.
Classic NYT chocolate chip cookies require refrigerating the dough 24-72 hours. Refrigerate tightly wrapped in plastic if you choose to do this. The longer the dough sits, the longer the flavors have a chance to meld.
Nutrition
Calories: 115kcal
