Sort ingredients
kori387
QR Code
Listen
Pdf
Preheat the oven to 375°F. Line a cookie sheet with parchment paper or a nonstick silicone baking mat.
In a large bowl, use a stand mixer or hand mixer to cream the butter and sugars together until well combined. Add the eggs and vanilla and mix well.
In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter/sugar mixture, mixing well after each addition.
Once combined, stir in the chocolate chips and pecans.
(For thicker, chewy cookies, refrigerate the dough for at least 30 minutes before scooping. For thinner, crispier cookies, bake immediately.) Use a cookie scoop to scoop the dough onto the prepared cookie sheet in heaping 1 tablespoonfuls.
Bake for 10 to 12 minutes or until the edges are golden brown. Allow to rest on the cookie sheet for about 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container on the counter.