Family Favorite Pecan Chocolate Chip Cookies

Family Favorite Pecan Chocolate Chip Cookie-Presentation

No one in my family seems to know where this family favorite pecan chocolate chip cookie recipe originated. During our childhood we were suddenly blessed with these chocolate laden cookies. Best guess is they originated either from a magazine or a kind neighbor. The chopped pecans (optional) give them a nice crunchy texture.

Speaking of crunch, play around with the baking time. Since ovens vary, 8 minutes seems to produce a soft, chewy cookie. Whereas, 9 minutes produces a crunchy cookie. Because of the personal nature of chocolate chip cookies in the United States, you can omit the nuts or substitute another crunch. Play with the ingredients. If you do, please leave a comment for our readers.

If nothing else, the following statement should generate some comments. Please note! Anyone outside the United States, Chips AHoy!(R) cookies are NOT representative of chocolate chip cookies in the United States. Do not make any judgments based on this product. These family favorite pecan chocolate chip cookies are more representative of what passes for a proper cookie. Slightly raised or mounded in the middle with a slope toward the edges. The cookies should be light to moderately browned. And, most importantly of all, there are chocolate chips in every bite.

That first bite into a chocolate chip cookie is very important. It can evoke memories from our childhood. The distinctive scent of their baking defines “comfort food” for many Americans. These are some of the many reasons these cookies represent and reserve a spot near and dear to residents of the United States.

Family Favorite Chocolate Chip Pecan Cookies

Family favorite chocolate chip cookie recipe found tucked in my grandmother's prayer book.
Prep Time15 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 40 cookies
Author: John
Cost: $10.00


  • Large Glass Bowl
  • Hand mixer
  • Baking sheets
  • Measuring Cups
  • Measuring spoons


  • 1/2 Cup Butter Softened
  • 1/2 Cup Shortening
  • 1 Cup Brown Sugar Packed
  • 1/2 Cup Table Sugar
  • 1/2 Tspn Baking Soda
  • 1/2 Tspn Salt
  • 2 Large Eggs
  • 1 Tspn Vanilla Extract
  • 2 3/4 Cups Flour All-Purpose
  • 12 Ounces Semi-sweet chocolate morsels
  • 1 Cup Pecans Chopped


  • Preheat oven to 375°F.
  • Place butter and shortening in a large mixing bowl.
  • Use a hand mixer on medium speed to beat the butter and shortening together (about 30 seconds).
    Family Favorite Pecan Chocolate Chip Cookie-Mixing
  • Add the packed brown sugar, table sugar, baking soda and salt.
  • Beat until mixture is combined and scraping down sides of bowl as needed.
  • Beat in eggs and vanilla extract until combined.
  • Beat in as much flour as possible with the hand-mixer.
  • If the mixer struggles to mix, stir in any remaining flour with a wooden spoon.
  • Stir in chocolate morsels and pecans.
  • Using a teaspoon, place rounded spoonfuls of dough on an ungreased cookie sheet 2-inches apart.
    Family Favorite Pecan Chocolate Chip Cookie-Dough
  • If desired, flatten dough mounds to circles about 3/4-inch thick.
    Family Favorite Pecan Chocolate Chip Cookie-Before Baking
  • Bake for 8 to 9 minutes.
    Family Favorite Pecan Chocolate Chip Cookie-Baked
  • Let cookies cool, on cookie sheet for about 2 minutes before cooling further on a wire rack.

Odds and Ends (for these Family Favorite Pecan Chocolate Chip Cookies)

  • Unlike my yeast recipe for No Knead Bread, the rising agent for this bread is achieved through incorporating air into the dough, the addition of eggs and baking soda.
  • This is an old recipe, it lists Shortening and butter. The shortening helps the cookies hold their shape. The recipe was tested without shortening and adding additional butter. The addition of shortening produces a superior cookie.
  • Refrigerate the dough in between batches. I found it helps reduce the chance the cookies will start baking on a still warm cookie sheet.
  • I line my cookie sheets with silicon cooking mats. The recipe states un-greased cookie sheets but I have had cookies stick. Using the silicon baking mats will save any finish on the surface of your cookie sheets. It will also prolong the life of your bake-ware.

Molasses (American) Gingerbread

Molasses (American) Gingerbread Baked

This recipe originated from a handwritten recipe found at an Estate sale so the author is unknown. Research points to this recipe originating from Europe. It was then brought over to the 18th Century United States. Whereas European versions were more cookie-like (think the familiar gingerbread people cookies of Christmas), the U. S. version tends to be sweeter and more cake-like. Hence, the recipe is christened molasses (american) gingerbread.

This recipe was originally baked in the Northeastern portion of the early United States as a curative for an upset stomach. What points to this recipe’s origin is the sweetness, and strong flavors.

In the colonial United States, sugar was expensive so alternative sweeteners had to be used. In colonial America, molasses and honey were inexpensive alternatives to our now relatively cheap white sugar. Processed sugar was normally imported and usually ended up in the homes of the upper classes. Additionally, white sugar, at the time, most likely originated in the Caribbean. White sugar was sometimes avoided due to the slave labor that was used to produce the expensive additive.

Also in the colonial United States, rising agents were often bitter. Due to this , this molasses (american) gingerbread recipe tends to be big on flavor. To mask the bitter aftertaste of the leavening agents, molasses or honey were added in addition to cloves, allspice, cinnamon and, ginger.

Unlike yeast recipes such as this No Knead bread recipe, there is no rest period needed. The rise is accomplished through the baking soda activated through the addition on boiling water.

Molasses (American) Gingerbread, 18th century medicinal treat

This version of an American classic gingerbread cake, began as a digestive aid for an upset stomach.
Prep Time15 mins
Cook Time37 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread
Servings: 16 Slices
Author: John
Cost: $10.00


  • Large Glass Bowl
  • Small Glass Bowl
  • Wooden Spoon
  • Measuring spoons
  • Measuring Cups
  • 8×8 or 9×9 baking pan


  • 1 Tbsp Butter Room temperature for prepping the pab
  • 1 Tspn Baking Soda
  • 1 Cup Molasses Unsulphered
  • 2 Large Eggs
  • 1/2 Cup Butter Unsalted, at room temperature (1 stick)
  • 1/2 cup Sugar
  • 2 Cups Flour All-Purpose
  • 1 1/2 Tspn Ginger Ground
  • 1 Tspn Cinnamon Ground
  • 1/4 Tspn Allspice Ground
  • 1/4 Tspn Cloves Ground
  • 1/4 Tspn Nutmeg Ground


  • Grease either an 8-inch x 8-inch or 9-inch x 9-inch baking pan with some softened butter.
  • Ensure the rack is in the middle position of the oven and preheat the oven to 375°F.
  • Place baking soda in a two cup measuring cup and pour a cup of bowling water. Set aside and let baking soda dissolve.
  • In a large glass bowl, combine the molasses and eggs with a wooden spoon.
  • Add a quarter cup of butter, sugar, flour, ginger, cinnamon, cloves and allspice to the molasses mixture until batter reaches a smooth consistency.
  • Add the baking soda and water mixture to the batter. Stirring until the batter is smooth.
    Molasses (American) Gingerbread Batter
  • Pour the batter into the prepared pan.
    Molasses (American) Gingerbread iUnbaked
  • Bake for about 35 to 40 minutes. The gingerbread is done when the bread springs back when lightly touched.
  • Let the gingerbread rest in the pan for about 20 minutes.
    Molasses (American) Gingerbread Baked
  • Serve warm with a scoop of ice cream, a dusting of powdered sugar, or whipped cream.