Le Food Snob

Bittersweet Chocolate Chip and Toasted Pecan Cookies

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A few weeks ago Grandma Mo sent a whole slew of recipes. It will take me years to cook my way through all of them; and I’m looking forward to it!

This chocolate chip cookie recipe is one that she clipped from the Milwaukee Journal-Sentinel.


  • 1/2 c. plus 2 T. butter at room temperature
  • 1/2 c. plus 2 T. granulated white sugar
  • 3/4 c. dark-brown sugar, packed
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 c. flour
  • 12 oz bittersweet chocolate pieces
  • 1 1/2 c. toasted pecans, coarsely chopped


  1. Preheat oven to 350 degrees.
  2. Cream butter and both sugars until combined and fluffy, using an electric mixer on medium speed, about 3 minutes.
  3. Beat in eggs, one at a time. Add vanilla.
  4. Add flour, baking soda, and salt, mixing until just combined. Add chocolate and pecans.
  5. Scoop batter by the teaspoon full onto cookie sheets lined with parchment paper. Leave about two inches in between cookies. Bake for 8 to 10 minutes. Remove cookies from the cookie sheets and let cool on a cooling rack.

I’m not a huge fan of using butter (or, just butter) when making cookies. I think the cookies turn out a bit flat and tend to spread. However, I wanted to try the recipe exactly as called for … only I wasn’t really paying attention while mixing the ingredients. It was only until I sat down to write the blog that I realized I was supposed to sift the dry ingredients. Oops! They still turned out great-tasting, if not a bit flat!

Other cookie recipes you might like:

Recipe rating: 



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