Chocolate chip cookies are a classic American childhood treat. Just the smell of a warm, fresh from the oven chocolate chip cookie brings me back to my childhood. This recipe is an adaptation of the classic Nestle Toll House recipe with a few adult twists. I like to use a combination of butter and Crisco (you can substitute another all vegetable shortening) since it results in cookies that bake up chewy and not too flat. If you don’t have Crisco you can use all butter but your cookies will spread more in the oven and be crisper. I don’t like using all Crisco, or even butter flavored Crisco since there isn’t any substitute for real butter taste. Bake some of these cookies up today and enjoy them warm with a tall glass of milk.
PECAN CHOCOLATE CHIP COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened to room temperature
1/2 cup Crisco
3/4 cup white sugar
3/4 cup light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups chocolate chips
1 cup chopped toasted pecans (optional)
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Place the pecans in a dry skillet set over medium-high heat. Toast until brown and fragrant being careful not to scorch them. Let cool slightly, chop them, then set them aside.
- In a small mixing bowl combine the flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- Place te butter and Crisco in a large mixing bowl. Using an electric beater set on a medium speed, beat until the mixture is creamy and fluffy.
- Add the sugar, brown sugar, and vanilla extract. Beat for 1 minute.
- Add the eggs, one at a time, beating well after each addition.
- Reduce the mixer speed to low and slowly add the flour mixture. Beat until just combined.
- Add the chocolate chips and nuts to the batter and use a rubber spatula to fold them into the cookie batter.
- Using a one inch scoop drop the dough one inch apart onto the prepared cookie sheets.
- Bake one sheet at a time for 9-11 minutes or until the cookies are puffy and brown.
- Remove the cookie sheets from the oven and allow to sit for 3 minutes before removing the cookies to a wire rack to cool further.
The cookies can be eaten warm or allowed to cool completely then stored in an airtight container for up to three days.
Yields 3 dozen cookies