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Categories:
butter brown sugar sugar baking soda salt eggs vanilla all-purpose weight White Chocolate pecans salt
Viewed: 34 - Published at: 6 years agoIngredients
- 1 cup Butter, Softened
- 1 cup Dark Brown Sugar, Firmly Packed
- 1/2 cups Granulated Sugar
- 3/4 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 2 whole Large Eggs, At Room Temperature
- 2 teaspoons Real Vanilla Extract
- 2-1/2 cups All-purpose Flour
- 7 ounces, weight White Chocolate, Chopped (or Use Chips)
- 1 cup Chopped Pecans (I Sometimes Use 1 1/2 Cups)
- 2 Tablespoons Salt, For Sprinkling On Cookies
Method
- Preheat the oven to 350°F (180°C).
- Using the paddle attachment of your stand mixer, beat the butter for 30 seconds on medium to high speed. Scrape the sides of the bowl.
- Add the brown sugar, sugar, baking soda and salt. Beat until combined and scrape the bowl again.
- Beat in the eggs and vanilla. Scrape the bowl.
- Add the flour gradually, slowly mixing after each addition until just combined. Scrape the bowl when necessary.
- Stir in the chocolate and nuts.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll tablespoon-sized drops of dough between your palms to form round balls. Space them 2" apart on ungreased cookie sheets.
- Bake for 9-10 minutes until the edges are set and the center is still soft. Remove from the oven and sprinkle lightly with salt. Cool for 2 minutes on the trays and then transfer to wire cooling racks.
