For a detailed description and pictures of the test bake, see the Cooking Blog
1 cup plus 2 Tbsp. all-purpose flour
1/4 tsp baking soda
1/2 tsp salt (if you are using salted butter, cut back to 1/4 tsp. salt)
2 1/2 Tbsp. butter (room temperature)
2 1/2 Tbsp. shortening
1/4 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg, slightly beatn
1 tsp. vanilla
8-9 oz. semisweet chocolate chips (depending on how much gooey chocolate you like in your cookies)
2/3 cup pecans (walnuts also work well)
- Preheat oven to 350 degrees
- Line 1/2 sheet baking pan with parchment
- Mix flour, baking soda, and salt in a bowl.
- Cream shortening and butter (preferably in a mixer with a whisk attachment)
- Add egg and vanilla; mix to blend
- With the mixer on low speed, gradually add the dry ingredients until all of the ingredients are evenly distributed in the cookie dough. The ingredients will combine fairly quickly, so do not overmix.
- Add the chocolate chips and pecans. This can be done in the mixer on low speed or by hand.
Using a small scoop (or teaspoon), scoop small mounds of dough onto the parchment lined baking sheet. A dozen cookies fit easily.
- Bake for 9-12 minutes. Err on the side of underbaking to ensure that the cookies stay soft and chewy on the inside. After removing the cookies from the oven, let them sit for 2-5 minutes to solidify. Otherwise, they are likely to fall apart (unless you overbaked them). Enjoy!
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