Chocolate Chunk Pecan Cookies

It's no secret around here that I love cookies. 

I even have a shirt to prove it. It's pink, has a giant chocolate chip cookie in the middle and says, "I'm one tough cookie." You can get yourself one here.

There is nothing about cookies that I don't love. Put chocolate in them and I'll eat it. Nuts, sure. Cranberries, raisins, oatmeal, lemon, cinnamon, peanut butter...I'll eat them all. If I could solely live off of baking cookies (as in, making some big bucks for it), I'd do it. 

That is my cookie dream.

These cookies are great. Crispy out of the oven, a good ratio of chocolate and nuts (although I'll add more next time, I didn't put 2 cups as the recipe says), they can easily become a household staple. This recipe makes a lot so I froze half my batch. I shaped them into balls and lined them on a cookie sheet to freeze. Once they were frozen I wrapped them in wax paper and sealed them in a ziploc bag. I love having cookie balls ready to go whenever a cookie mood strikes. 

Source: Bake of Break

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 & 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chunks or chips
2 cups coarsely chopped pecans, toasted

Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute. Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.

Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.

Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely. Makes about 48 2-inch cookies.

What kind of cookie recipes would you like to see around here?