Toasted pecans really contribute to the texture (and flavor) of these chocolate chip cookies. I haven't tested them without the pecans.
Course Dessert
Cuisine American
Prep Time 1 hourhour10 minutesminutes
Cook Time 10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 40
Author Cookie Madness
Ingredients
195grams1 ⅓ cups bread flour or all-purpose flour
84grams⅔ cup dark rye flour
1teaspoonbaking soda
1teaspoonsalt
230grams1 cup unsalted butter, cool room temperature
295grams1 ½ cups packed light brown sugar
1large egg
2teaspoonsvanilla extract
1cuptoasted and chopped pecansnot really optional
2cupsdark chocolate chips
Instructions
Mix together flour, rye flour baking soda and salt, and set aside.
In a large mixing bowl, beat butter and brown sugar with an electric mixer until creamy. Add the egg and vanilla and beat until light and fluffy.
Add dry ingredients to butter mixture and mix well to form dough. It should be somewhat dry. Stir in pecans and chocolate chips.
Scoop up level tablespoon of dough and arrange them on a foil lined baking sheet. Don't worry about spacing because this step is just to chill the dough and get the mounds cold.
Chill the dough balls for about an hour or until ready to bake. You should have anywhere from 38 to 42. You can skip this step if you want, but chilling usually improves the shape.
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Arrange balls about 2 inches apart on lined baking sheets and bake 8-10 minutes or until edges are brown and middles appear set. Let cool on baking sheets about 5 minutes, then transfer to wire racks and let cool completely.