• Haley Fox

The Best Toll House Chocolate Chip Pecan Cookies ~ Ever!

As the Previous owner of a small town bakery, one of my most saught after treats was our Chocolate Chip Cookies and believe it or not, the Pecan sold out before the regular ones. There is a tiny secret that I would never tell anyone..... Gulp gulp, Until Now!

even though my photo shows the chocolate chips in the mixer, it is because I forgot until half way through, LOL. Hand fold those and the pecans into the batter, like I did when I transferred it to the bowl.

if the right consistancy it will become a good moldable clay like texture. If you have too much of the pecans or the chocolate chips it will not mold right.

Of course, we are not trying to mold these, but I am trying to give you tips on on the perfect consistancy. Remember, you can always add in more, you can't take away once you add it though.

I scrap off each scoop onto the side of the bowl as I want them to lay flat, Some people do it like shown in the photo below, which is fine as well. It all truly depends on how you want them.

Remember though, if switching sizes of scooping devices, and quality of oven and the pan, you need to watch your first time recipes very carefully. Recipe and Instructions Below.

Salted Chocolate Chip Pecan Cookies Makes: 3-4 dozen cookies


Directions: Preheat Oven to 350 degrees

  1. In a Small Skillet that is preheated on medium/high heat, toss in the pecans and toss around until you can smell them roasting, about 5-10 minutes. Then set pan aside.

  2. In your stand or hand mixer, cream the butter, coconut oil, white and brown sugars together. Mix until light and fluffy. This will go from a granual taste to a more smooth taste.

  3. Add in the vanilla and almond extract and the eggs, one at a time.

  4. Pour the whole wheat flour into the dough and blend. Then add the all purpose flour, baking soda, and sea salt until everything is blended and mixed together.

  5. Hand Fold in the chocolate chips and pecans.

  6. In the preheaded oven and drop dough by the scooper onto a baking sheet 2 inches apart. (I use the large Ice Cream Scooper, so You may have to bake a few minutes longer.

  7. Bake 10-12 minutes or until golden around the edges.

As in with ALL Baking, WATCH your item as your oven may be different. If you are using a clear baking sheet, I recommend that you don't. These easily burn on a glass pan.

Please let me know how yours turn out in the comments below. I hope you all have an amazing day.

xoxo Haley Fox

#chocolatechipcookies #chocolatechippecancookies #cookierecipes #cookieideas



reachus@LasVegasbites.com | Las Vegas, NV USA

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