Soft batch cookies with a rich cinnamon and brown sugar flavor. They fill your house with the scent of homemade cookies drawing everyone out of their rooms. Try switching out the pecans for walnuts for a new flavor.
We love cookies. Cookie Monster probably has a hidden passage way into my kitchen because they never last too long in my house...even in my chicken-shaped cookie jar (with a chipped beak). Really...one would think such a hiding place would be more of a deterrent. Moving on, my husband has been asking for cookies all week...but it didn’t happen until today. I had to ward off a couple of my kids from eating all the cookie dough. They think they’re sly wee beasts, but finger swipes across the dough don’t lie. It seemed like everything got in my way of making cookies. Clearly, I persevered.
The shot with the white mug “Happyiness by the bite,” was a gift from my grandmother. How could I not include that? (even with the chip on the top which I cropped out...I’m sly too.)
...Enough about my mugs, but coffee goes so well with chocolate chip cookies.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Chocolate Pecan Cookies
- Preheat oven to 325 degrees
- In a mixer, combine the brown sugar, maple syrup, and butter until it becomes a creamy consistency.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
- In the mixer, alternating, combine the dry mixture, then egg, dry mixture, egg until mixed.
- Fold in or slowly mix in the the pecans and chocolate chips.
- Place cookie dough in the freezer for 25 minutes or in the refrigerator for at least an hour until the dough firms up enough to handle easily.
- Roll dough into 1 inch balls and place onto a cookie sheet 2 inches from edges or another ball (12 / batch, typically).
- Bake at 325 degrees for 14-16 minutes, allow to cool on a cooling rack for best results.
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