Chocolate Chip Pecan Cookies
While savoring cookies, here’s some fun trivia to share: The English word “cookie” is derived from the Dutch word “koekje,” which means little cake. Dutch bakers used to test oven temperatures on small amounts of batter, so they wouldn’t waste the entire cake mix if the temperature wasn’t right. It wasn’t long before they discovered these tiny pieces of baked batter were actually quite tasty!
Some folks have a hard time choosing just one holiday cookie recipe, so they make whole trays full of different ones. Selecting a favorite cookie wasn’t hard for Carmen Mahoney, however, when she arrived in the United States from Romania. She says her favorite cookie is definitely chocolate chip with pecans.
“We didn’t have flat cookies in Romania—they were cream-based, more like pastries,” she says.
Carmen is so happy being around American-style cookies that she became the owner of Great American Cookies at Chesterfield Mall, 291 Chesterfield Center.
CHOCOLATE CHIP-PECAN COOKIES
Makes about five dozen cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) semi-sweet chocolate morsels
1 cup chopped pecans
- 1. Preheat oven to 375 F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- 2. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and pecans.
- 3. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
- 4. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Slice and bake cookie variation of this recipe
- 1. Prepare dough the same as stated. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm.
- 2. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
- 3. Preheat oven to 375 F. Cut into 1/2-inch thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown.
- 4. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. This dough may be stored in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.