Chocolate Chip Cookies with Brown Sugar Glazed Pecans

I am not a fan of nuts.  I do actually like cashews quite a lot, but other than that, not so much.  This was always a problem for me growing up because my Mom put nuts in everything.  Everything.  Cake, cookies, dinner, salad...you name it, it had nuts in it at some point or another.  Needless to say, once I started cooking for myself, the nuts hit the road.  It is incredibly unusual and rare to find nuts in something that I make.  I had a thought, however.  Brown sugar glazed pecans in chocolate chip cookies.  Oh my goodness.  They turned out amazing!  The nuts are not so huge as to be obnoxiously present, but their toasted sweetness is perfect.  I used the BEST Chocolate Chip Cookies Ever? recipe with a couple small changes.


Chocolate Chip Cookies with Brown Sugar Glazed Pecans

2 1/4cups (10 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 Tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup semi sweet chocolate chips

1/2 cup finely chopped pecans

2 Tablespoons brown sugar

1 Tablespoon butter

In a small saute pan over medium-high heat, melt the butter and brown sugar together.  Add the chopped pecans and stir until evenly coated with the brown sugar mixture.  Continue cooking, stirring often for about 3 to 4 minutes or until the pecans are lightly toasted.  Remove the pan from the heat and let pecans cool completely.

In a small bowl, combine the flours, baking soda, baking powder, and salt.  Set aside.  In a stand mixer and medium-high speed, cream together the butter and sugars for about 5 minutes.  Beat in the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.  Beat in the vanilla.  Reduce the mixer speed to low, and add the flour mixture until just combined.  Stir in the chocolate chips and glazed pecans.  Remove the bowl from the mixer and press a piece of plastic wrap directly onto the dough.  Refrigerate the dough for 24 to 72 hours.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Scoop the dough by heaping tablespoonfuls and place on the prepared baking sheet.  Bake for about 10 minutes, or until golden brown but still soft in the center.  Let cool slightly on the baking sheet, then transfer the cookies to a cooling rack.  Repeat with remaining dough.  Makes about 48 cookies.

Enjoy!  -Cardamommy