Saturday, October 5, 2013

BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!









Ingredients


  • 2 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla

  • 2 eggs
  • 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
  • 1 1/2 cups M&M's (I used MINI M & M's)
  • 2 cups semisweet chocolate disks
  • Sea salt

Instructions


  1. In a mixer, cream butter and sugars together until light and fluffy.
  2. Add eggs and vanilla and mix until combined.
  3. On low, add flour, soda, & salt until just combined.
  4. Fold in toasted pecans, M&M's and chocolate disks.
  5. Scoop dough using a 2" ice cream scoop.  PLace on a parchment lined pan and chill the pan for at least 30 minutes.  Sprinkle tops with sea salt, if desired.
  6. Bake at 350 degrees for 13-16 mins.
  7. Recipe adapted from BAKERELLA

2 comments:

Allison Spencer said...

These cookies sure lived up to their name. I made over 6 doz. of these delicious cookies to give out to my friends and family for the holidays and they were a BIG hit! Thanks for all the wonderfully delicious recipes that you post. I will be making these for years to come.

The6ofusinca said...

EVERY TIME I even look at these cookies my mouth waters!
Trying them next week!
Thank you!!
Jen

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