Chocolate Chip Pecan Sea Salt Cookies Recipes
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
CHOCOLATE CHIP, PECAN & SEA SALT COOKIES
Make and share this Chocolate Chip, Pecan & Sea Salt Cookies recipe from Food.com.
Provided by Micky229
Categories Drop Cookies
Time 30m
Yield 18 Cookies
Number Of Ingredients 10
Steps:
- Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don't turn into one big glob in the oven.
- Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they're all done. Take the cookies out and let them cool for about ten minutes, and they'll be ready to eat (or just.
- Pictures at: http://somuchtoeattoolittletime.blogspot.com/2013/07/chocolate-chip-pecan-sea-salt-cookies.html.
CHOCOLATE CHIP, PECAN & SEA SALT COOKIES
Steps:
- Preheat your oven to 350. Begin by creaming together room temperature butter and your two sugars. Then, add your vanilla into the mixture, followed by the two eggs. Mix together thoroughly until the yolks are completely incorporated. In a separate bowl, combine the flour, baking soda and sea salt. Add half of the flour mixture into the butter mixture and stir together. Add the other half and whisk it all together. Once combined, add the pecans and chocolate chips. Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don't turn into one big glob in the oven. Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they're all done. Take the cookies out and let them cool for about ten minutes, and they'll be ready to eat (or just eat them hot out of the oven like I do).
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