Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, twice as nice chocolate chip cookies with pecans. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Twice As Nice Chocolate Chip Cookies with Pecans is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Twice As Nice Chocolate Chip Cookies with Pecans is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have twice as nice chocolate chip cookies with pecans using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Twice As Nice Chocolate Chip Cookies with Pecans:

1. Make ready 1 1/4 cup unsalted butter, softened
2. Get 3/4 cup light brown sugar
3. Take 3/4 cup granulated sugar
4. Get 3 eggs
5. Prepare 1 1/2 tsp vanilla
6. Make ready 2 1/3 cup all-purpose flour
7. Make ready 1 tsp baking soda
8. Make ready 1/4 tsp salt
9. Prepare 6 oz semi-sweet chocolate, cut into chunks ( can use chips instead )
10. Take 6 oz white chocolate, cut into chunks ( can use chips instead )
11. Get 2 cup chopped pecans or walnuts

Instructions to make Twice As Nice Chocolate Chip Cookies with Pecans:

1. Pre heat oven to 350°F.
2. In large mixing bowl, whisk or use mixer., whip the butter, both sugars and cream until light and fluffy.
3. Add eggs one at a time, mixing well between eggs. Stir in vanilla until well incorporated.
4. In separate bowl, mix together, flour, salt and baking soda. Add to egg and sugar mixture and stir until combined. Do not over mix.
5. Fold in the chocolate chunks or chips, the white chocolate chunks or chips and nuts.
6. On a ungreased cookie sheet, drop by rounded tablespoons about 2 inches apart. Flatten slightly with back of spoon to even out to make uniform cookies.
7. Depending on oven, bake 10-15 minutes or until slightly brown. I usually make mine just until set and still somewhat under baked and let the residual heat finish baking them for softer cookie. But you can bake until as brown to your taste.
8. Cool 2 minutes before removing from cookie sheet. Finish cooling on cooling rack until slightly warm or completely cool. I like mine warm yummy :)
9. If you use teaspoon, you get smaller cookie and more quantity, just reduce cooking time to suit size of cookie. This recipe here using tablespoon, usually yields about 3 dozen, but make as big or small as you like.

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