I was craving the taste of a warm chocolate chip cookie, but I wanted to add some pizazz to it. So, what better solution than the addition of Hamilton Ranches pecans? The end result was a sensational, chocolatey, cookie with the perfect amount of crunch. The chopped pecans were a nice way to jazz up a traditional chocolate chip cookie. If your husband is the cookie monster like mine is, these cookies won’t last too long. In fact, my husband told me that I needed to hide the next batch from him. You must try the recipe for yourself, enjoy!
This recipe is adapted from the Original NESTLE Tollhouse Chocolate Chip cookie recipe.
Prep time: 15 minutes
Bake time: 9-11 minutes (depending on your oven)
Skill level: Easy
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened (I used butter flavored Crisco to change things up)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract (I always add a half tsp for more vanilla flavor)
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped Hamilton Ranches raw pecan halves
Preheat oven to 375 degrees
Combine the flour, baking soda, and salt in one small bowl. Meanwhile, in a separate larger bowl, beat the butter, both sugars, and vanilla until creamed. Next, add the eggs one at a time, being sure to mix well after each addition. Gradually incorporate the flour mixture into the wet mixture. Now add the chocolate chips and pecans to the dough, mixing by hand. Refrigerate dough for at least an hour.
Roll dough into 1 inch balls and place on ungreased cookie sheet (I like to use a silicone baking mat for ease). Place in the oven and bake for 9-11 minutes.
Remove from the oven and allow the cookies to cool on the cookie sheet for a couple minutes, as they will continue baking on the sheet. Transfer cookies to a wire cooking rack to cool completely.
Eat up and enjoy!