I have fallen in love…no silly not with a man but with a new recipe for chocolate chip cookies. If you are anything like me, when you find a chocolate chip cookie recipe you love, you stick with it.
Many years ago I tried something unconventional with making chocolate chip cookies and it became my no fail recipe that everyone loved and I never changed to another recipe. The only thing is, my amazing recipe for chocolate chip cookies has a few particular items in it that are not always staples in others pantries. Because I wanted to have a dessert or cookies after a dinner party, I was forced in making a new chocolate chip cookie recipe from my recipe program…and boy was I glad I did.
I can’t tell you exactly when I got this recipe or from where, as I probably got it years ago and have never tried it, I just kept it in my recipe program for future trying. This chocolate chip cookie recipe calls for roasted nuts in it, I made it with the pecans but if you don’t like nuts or want to experiment, then feel free to do so. The other thing about this recipe that was different, it didn’t start with room temperature butter, it started with cold butter, for me, this was difficult as for years now all butter for cookies and cakes began with room temperature. I did the recipe the way it was written, with some minor changes and I loved it!!!!
So basically I toasted my pecans for 5 minutes in my oven
while the nuts were roasting, I put both my sugars in my bowl
added my chilled butter
add your egg and vanilla extract
you mix that until it’s well combined because the butter is chilled you will see chunks of the butter
add your flour
mix until well blended
add your chocolate chips and nuts (nuts are optional)
mix until well blended
I used a teaspoon and placed the dough on a baking sheet with parchment
I baked them for about 11 minutes and yum…yum…yum!
This cookie dough recipe came out amazing! The sugars did not overwhelm the cookie but compliment the cookie. There was such an amazing balance of chocolate chips to dough. If you are not comfortable using the nuts then leave them out, I used pecans but you can always use walnuts as well.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum