Hal's Favorite Chocolate Chip Cookies
A cross between chocolate chip cookies and sand tarts, these cookies are perfect for the holidays.
Servings 38
Cost 5
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon each cinnamon and ginger (you can use less if you wish)
- 2 sticks salted butter, softened
- 1 ½ cups packed brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup toasted chopped pecans
- 2 cups semisweet or dark chocolate chips 12 ounces
- Powdered sugar
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil.
- Mix together flour, baking soda, salt, cinnamon and ginger, and set aside.
- In a large mixing bowl, beat butter and brown sugar until creamy. Add the egg and vanilla and stir until blended (do not overbeat at this point).
- Gradually add dry ingredients to butter mixture and mix well to form a soft dough, then stir in pecans and chocolate chips. Chill dough several hours or until it is firm enough to shape into balls.
- Form the chilled dough into 1-inch balls and roll in powdered sugar. Arrange balls about 2 inches apart on lined baking sheets and bake 8-10 minutes. Let cool on baking sheets about 5 minutes, then transfer to wire racks and dust with more powdered sugar.
Notes
Yield will vary. I've been making the cookies smaller and getting about 35 cookies.