Chocolate Chip Pecan Cookies

By srumbel

I know it’s hard to wait over night for the dough. But what I like to do is take the butter out while I’m making dinner. Then it’s nice & soft & I can whip up the dough in about 5 minutes after I’m done cleaning up the dinner mess. Then when I get up in the morning it’s ready for me to bake them. I find this is actually easier as long as I plan ahead. Soft & chewy – oh so yummy!
from the36thavenue.com

Ingredients

• 1-1/2 sticks unsalted butter - softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1-1/2 tsp vanilla extract
• 2 large eggs
• 2-1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1-1/2 cups semi-sweet chocolate chips
• 1/2 cup chopped pecans

Preparation

Step 1

**Note - this recipe requires you to make the dough the day before.
Take your butter out of the fridge & let sit on the counter at least 1 hour to come to room temperature.
Once butter is soft - add it to your mixer bowl with sugars & vanilla. Beat until creamy
Add eggs one at a time - do not over beat
Add flour, salt & baking soda - beat until combined & creamy
Fold in chocolate chips & pecans
Cover bowl & place in refrigerator overnight to chill.
In the morning- preheat oven to 375 degrees
Scoop tablespoon size scoops of dough & roll into balls & place 2 inches apart on baking sheet
Bake 8-12 minutes or until they are just golden around the bottoms.
Allow to cool on sheet 5 minutes before transferring to wire rack to continue to cool.
*Baking note - do not put more uncooked dough on your hot baking sheet coming out of the oven. This changes the way they bake. Keep uncooked dough on room temperature sheet until ready to bake.

makes about 3 dozen cookies