2.13.2018

cakey deeeeeelish buttered pecan & chocolate chip cookies


  • 2 1/4 cups GF (Cup 4 Cup is what I use) flour 
  • 1/2 teaspoon baking soda 
  • 14 tablespoons (1 3/4 sticks) softened butter
  • 3/4 cup sugar 
  • 1/4 cup brown sugar 
  • 1 teaspoon salt 
  • 2 teaspoons pure vanilla extract 
  • 2 large eggs 
  • 1 cup semi sweet chocolate chips
  • 1 cup buttered pecans (melt 2 tablespoons butter in a skillet on high, chop one cup pecans, then stir until butter turns brown, which is very quickly, just under one minute.)




  1.  Preheat oven to 350 degrees. In a medium bowl, whisk together the flour and baking soda. In the bowl of an electric mixer fitted with the paddle attachment ( yesssss!!! I got one for Christmas!!!!!), mix butter and both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mix; mix until just combined. Stir in the chocolate chips and buttered pecans. 




  2.  Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. 

  3.  Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes before devouring.