Description
These cookies have been a family favorite at the Lake table for many years. We know once you try them, you will delight in sharing them around your table too.
Ingredients
Scale
4 1/2 cups flour
2 tsp baking soda
2 tsp salt
2 cups Crisco (reg or butter)
2 cups brown sugar
1 cup sugar
4 eggs
2 tsp vanilla
4 cups semi sweet chocolate chips
2 cups pecan halves or pieces
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
- Cream together the Crisco and sugars. In a separate mixing bowl, cream together the Crisco and sugars with a stand mixer or handheld mixer on medium-high speed about 2 minutes until the mixture is light and fluffy.
- Add egg then vanilla. And mix on medium speed until combined, about 1 minute.
- Add in the dry ingredients. Beat on medium-low speed until just combined.
- Fold. Using a spatula or wooden spoon, mix in the chocolate chips and pecans by hand until they are evenly combined.
- Shape. Use a cookie scoop to shape dough into balls that are 1-inch in diameter. Place them on a baking sheet covered with either parchment paper or a silicone mat.
- Bake. For about 12-15 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
- Cool. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to finish cooling.
- Serve! The wait is over! Enjoy warm or will remain fresh in an airtight container for up to 4 days.
Notes
Split the dough after adding chocolate chips for a nut-free option for your guests.
Try substituting other add-ins, including white chocolate chips, macadamia nuts, M&Ms, Ande’s Mint chips, Heath toffee pieces, peanut butter chips, or any other baking add-in you may love.
The cookie dough can be refrigerated up to 3 days or frozen in an airtight container for three months.
Keywords: chocolate chip pecan cookies