Yield: 30 servings
|1 cup||Unsalted butter; (2 sticks) room|
|¾ cup||Light-brown sugar; firmly packed|
|¼ cup||Granulated sugar|
|1 large||Egg; room temperature|
|2 cups||All-purpose flour|
|½ teaspoon||Baking soda|
|12 ounces||Semisweet chocolate; coarsely chopped|
|8 ounces||Chopped pecans; (2 cups)|
|6 ounces||White chocolate; coarsely chopped|
|30 \N||Perfect pecan halves|
1. Heat oven to 375 degrees. Line two baking sheets with Silpat nonstick baking mats or parchment paper. 2. Combine the butter and sugar in bowl of an electric mixer. With paddle attachment, cream together until light and fluffy, about 4 minutes. Add salt and vanilla, and mix to combine. Add egg, and continue beating until well combined.
3. Whisk together the flour and baking soda. Slowly add dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chopped pecans and chocolate.
4. Using a 1-ounce ice cream scoop or tablespoon, scoop out dough, and place about 6 balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
5. Bake 7 minutes, rotate pans between oven shelves, and bake until just brown around the edges, 6 to 8 minutes more. Remove from oven, and let cool slightly before removing cookies from baking sheets. Repeat process with remaining dough.
Notes: It's hard to improve on an old favorite like the chocolate-chip cookie, but we've created a version with added ingredients you'll find irresistible. Along with semisweet chocolate chunks, the cookie contains white chocolate and pecans. The result is a chunky, scrumptious treat that you will want to add to your baking repertoire, especially if you're a pecan lover
Recipe by: Martha Stewart
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