Details
Prep Time: 20 minutes
Cook Time: 14 minutes
Ready In: minutes
Cuisine: American
Categories: Baked Goods, Cookies
Yields or Serves: 15
Rating:
[Total: 1 Average: 5/5]
I really like the nutty taste and crunch that toasted pecans bring to soft and chewy cookies.
- 1 Cup Pecan Halves
- 1 Cup Plus 1 1/2 Tablespoons Unsalted Butter (Room Temperature)
- 3/4 Cup Plus 3 Tablespoons Light Brown Sugar
- 1 Cup Sugar
- 1 1/2 Teaspoons Vanilla Extract
- 4 Tablespoons Mayonnaise
- 3 3/4 Cups Self-Rising Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Kosher Salt
- Preheat oven to 350 degrees.
- Scatter pecans out on rimmed baking sheet and place in oven for 10 minutes. Remove from oven and when cool enough to handle rough chop into pieces. Set aside
- Turn oven off because your dough will need to chill for a while.
- Place butter, sugar, and brown sugar in large-size bowl. Beat until light and fluffy. Add vanilla and beat well. Add mayonnaise and beat well. Sift in flour and kosher salt. Continue to beat until combined. Add chocolate chips and toasted nuts. Mix until just combined.
- Using your hands form dough into large size balls. Place on platter and place on refrigerator for 1 to 2 hours.
- When ready to bake preheat oven to 375 degrees.
- Line two baking sheets with parchment paper. Remove dough balls from fridge and arrange about 2 inches apart.
- Place one baking sheet in oven, on middle rack, and bake for 14 minutes until golden brown. Remove from oven and cool cookies on baking sheet for 10 minutes until firm. Transfer to wire rack to cool completely. Place second baking sheet in oven and repeat.
- Serves 15
- Prep Time: 20 Minutes Cook Time: 14 Minutes Total Time: 34 Minutes *Chill Time: 1 to 2 Hours
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