Total Time
25mins
Prep 10 mins
Cook 15 mins

I got this recipe from a friend, jotted down on a small piece of paper. They were very good! And quite large for cookies! I toasted the pecans for about 10 minutes, we just think they have more flavor that way.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Line 2 cookie sheets with parchment paper.
  2. In large bowl, beat butter and sugars on low until light and fluffy.
  3. Add eggs, vanilla, and sour cream. Beat on medium-high for 2 minutes.
  4. Stir in flour, baking powder, baking soda and salt. Add chocolate chucks and pecans; mix just until combined.
  5. Using 1/4 cup measure, fill to heaping or rounded. Place 6 balls of dough, 3 inches apart, on each of the parchment-lined baking sheets.
  6. Place baking sheets on two center racks of oven. Bake 14-16 minutes switching the cookie sheets, top to bottom, halfway through. Cool the cookies on baking sheets for 1 minute before lifting them off with spatula.

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