A local magazine was having a cookie recipe contest, so of course I wanted to enter! It’s an unusually chilly summer day today, and it’s raining, so I think I came up with these because they remind me of fall.
Makes about 4½ dozen.
- 2¼ cups pecan halves
- 2 tbsp melted butter
- 1¼ cups brown sugar (¼ cup for pecans, 1 cup for cookie dough)
- 1¼ tsp kosher salt (¼ tsp for pecans, 1 tsp for cookie dough)
- ½ tsp cinnamon
- ¼ tsp allspice
- 2 sticks butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2¼ cups flour
- 1 tsp baking soda
- 1 package semi-sweet chocolate chips
Preheat oven to 350°. Place pecans in bowl. Add melted butter, ¼ cup brown sugar, cinnamon, allspice, and ¼ tsp salt. Stir to combine. Pour pecans in a single layer onto parchment paper lined baking sheet. Bake for about 12 minutes. Set aside.
Sift together flour and baking soda. Set aside. Cream the butter, ¾ cup granulated sugar, and 1 cup brown sugar using a mixer on medium speed until it gets light and fluffy. Add eggs one at a time, beating to combine. Beat in vanilla. Add flour mixture ¼ cup at a time. Stir in chocolate chips and pecans.
Drop cookies onto a greased cookie sheet, about 1 tbsp per cookie. Bake for about 12 minutes or until golden brown.