White Chocolate Chip Pecan Cookies

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With Labor Day on its way out the door and schoolchildren taking its place, classic snacks are on the brain.  Parents in this modern age are determined to nourish their offspring with “healthy snack” – you know, those that crunch like carrots and don’t contain trans fats, packaging, or any other frivolities.

I’m not saying throw away dreams of good calories and vitamins abound…but when I came home from school as the leaves turned brown, I wanted a cookie.  Yes, I was “that kid.”

The chocolate chip cookie dipped in milk is classic and (taking a hint from the many clothing advertisements cropping up this season…) classic never goes out of style. As such, I admit to having cookie brain lately…where at many moments during the day, I crave a cookie.  The presence or absence of a cookie wreaks havoc on emotions – just take a look at cookie monster ! Happiness and sadness hinge upon the presence of one, buttery morsel lying at the bottom of the jar.

Some kind of goodie clearly had to be made…so I landed upon a white chocolate chip pecan cookie. Soft and chewy with a little burst of spice from time to time, these treats are perfect for that 2pm lull when coffee calls and you seek an energy burst.  Or when you get home off the train and can’t yet imagine dinner. Even breakfast (if you throw caution to the wind !) justifies a nibble.

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Now, I’ll admit:  I like white chocolate BUT I use it to appease those who can’t sleep at night after having eaten “real” chocolate…as a result, I stirred in a handful of semi-sweet chips to the recipe at the end…as I don’t have any problem snoozing after cookie consumption.

Whether you suffer from cookie brain or not, this spin on the classic chocolate chip delight is sure to leave you (or your children) grinning.

Ingredients: 

1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
Pinch salt
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1 cup chopped pecans
1 1/2 cups white chocolate chips
1/2 chocolate chips (optional)

Directions:

Preheat oven to 375F. In a large mixing bowl, cream the butter until light and smooth.  You can do this with an electric mixer or by hand.

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Add the white and brown sugar, whipping until lightened in color and almost pillowy.  Add the eggs one by one, mixing well after each addition.  Don’t worry if your batter adopts a strange texture – this often happens if the eggs are not room temperature.  Their chilly, refrigerated state makes the butter cringe.  It is okay – adding the flour will make everyone get along. Toss in the two teaspoons of vanilla and give the mess a whirl.  Be sure to scrape down the sides from time to time – make sure all the butter is getting incorporated into the batter.

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In a separate bowl, mix together the flour, baking soda, salt, and spices.  I enjoy the snickerdoodle-esque (quite the adjective) quality cinnamon, nutmeg, and allspice bring to these cookies.  Makes me feel a little like Remy in Ratatouille.  It offsets the pecan nicely – very much a fall flavor.  If, however, you prefer the more standard flavor profile, you can skip them and no harm will come to the cookies.

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Slowly add the flour mixture in to the batter, being careful not to mix too quickly (or else flour will be everywhere in the kitchen – EVERYWHERE.  Like this). Once combined, stir in the pecans and the chocolate chips.  Taste.  Whatever anyone ever told you about not eating the batter is to be ignored.

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On a baking sheet (which you may or may not line with parchment paper – it’s up to you), drop the cookies by tablespoonful.  I like to shape them into rounds but it’s definitely not an exact science…they will spread out a bit so be sure to leave about an inch to two inches of space between each bit of dough.

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Bake for 10-15 minutes but be sure to use your nose: once you can smell the cookies, chances are good that they are done. I prefer soft bites but if you like crispy cookies, by all means cook them longer.

Once out of the oven, remove them from the baking sheet and let them cool on a wire rack…but remember – warm, just-out-of-the-oven cookies are the best, so you should probably eat one or two.  With some milk.  Just a “serving suggestion”.🙂

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As for the rest, save them for snacking and relieving cookie brain symptoms !  Bon appétit !

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