Crunchy Chocolate Chip—Pecan Cookies

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

These buttery cookies are packed with toasted pecans and chocolate chips. If you want any left for weeknight desserts, you may need to double the recipe, or hide some like we did!

Ingredients

Steps

1. Preheat the oven to 375°F. Spread the pecans on a baking sheet and toast for 5 minutes. Set aside to cool. Butter 2 baking sheets or line them with parchment paper.
2. Sift the flour, salt, and baking soda together into a medium bowl. In a large bowl, cream the butter and sugars together until light and fluffy, using a wooden spoon or electric mixer. Stir in the milk and vanilla until blended. Stir in the flour mixture just until blended. Stir in the pecans and chocolate chips.
3. Drop rounded tablespoonfuls of dough several inches apart on the prepared pans. Bake until toasty brown, about 10 to 12 minutes. Transfer to wire racks to cool completely. Store in an airtight container.

Notes

• These cookies freeze beautifully. If you like, double the recipe and keep a batch of the baked cookies in the freezer.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.