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Prep 15 mins
Cook 22 mins
This is how I like my chocolate chip cookies. I found this in the Chicago Trib, originally from "Cookwise" by Shirley Corriher.
- 1 cup coarsely chopped pecans
- 3⁄4 cup unsalted butter, at room temperature
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup sugar
- 1⁄3 cup firmly packed light brown sugar
- 3 tablespoons light corn syrup
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Heat oven to 350°.
- Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
- Increase oven heat to 375°.
- Sift together flour, salt and baking soda in a bowl; set aside.
- Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.
- Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.
- Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.
I like my cookies super crispy, and these were perfect
Please don't misunderstand. These are very good cookies, thin & crispy, as advertised. I'm giving these an average grade because, to me, they was more work (with the extra steps of sifting and toasting) than they were really worth. I'll just stick with my old (chewy) recipe. Thanks for sharing, though.