This Chocolate Chip Pecan Cookie Recipe quickly became a favorite in our household. These are so thin, so crispy, so chewy, and so yummy. There are different kind of cookie lovers in the World.
1/2 cup of butter flavored Crisco margarine
1/2 cup of softened Parkay Margarine
3/4 cup of white granulated sugar
3/4 cup of packed dark brown sugar
2 tsp of Vanilla Extract
2 1/4 cup plus 2 tsps of All Purpose Flour
1 tsp Baking Soda
1/2 tsp salt
1/2 cup semi sweet chocolate chips
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
In separate bowl, add flour, baking soda and salt. Gentle blend together and set to the side
In another bowl, using a hand held or standing mixer, cream butter and crisco until smooth
Mix vanilla, brown and white sugar into the butter mixture. Mix about 1 minute
Add eggs into butter/sugar mixture. Mix about 30 seconds or longer if needed
Add flour blend into the butter/sugar mixture. Mix well with a spoon (do not use an electric mixer).
Add in all chocolate chips and pecans. Mix well with a spoon
Place cookie mixture in the freezer for about 10 minutes, while you preheat your oven to 350 degrees
Once oven is preheated, take about 1 1/2 to 2 tbsp of cookie dough and place on cookie sheet. If you are using a regular size cookie sheet and you are making the size cookies I am recommending, place about 3 inches apart on the cookie sheet. I usually fit about 8-9 cookies on the cookie sheet.
For soft cookies, the size I am recommending, bake about 13-14 minutes. For a crunchy cookie, the size I am recommending, bake about 15-16 minutes or longer. Do not bake longer than 18-19 minutes because by that time you may have a burnt cookie
Once baking is complete, remove from the oven, let cool or you can enjoy at a safe warm temperature with a cold glass of milk.
Ensure oven is preheated
Place baking rack in the middle of the oven. Your cookies will cook more evenly
*I am utilizing a Kitchenaid oven, some ovens may cook differently. Learn your oven!
I hope you find this recipe helpful! Enjoy!🙂