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
- 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).
- 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.
- If desired, flatten dough mounds to circles about 3/4-inch thick.
- Bake for 8 to 9 minutes.
- 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.