These were one of the first cookies we offered when we opened in 1982, and they are still an all-time favorite. The better the chocolate, the better the cookie. Even though we call these chocolate chip cookies, the chips are chunks.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ½ cup coarsely chopped pecan pieces
- ½ cup chopped semi sweet chocolate (about a 1 ½ oz. piece)
- Position the racks in the middle and lower third of the oven. Preheat the oven to 350 degrees F. Line 3 large cookie sheets with parchment paper.
- Into a small bowl, sift together the flour, baking soda, and salt.
- In the bowl of a standing electric mixer, cream the butter with both sugars on medium speed until light and fluffy. Add the whole egg, egg yolk, and vanilla and beat until blended. Add the dry ingredients, 1 cup at a time, beating after each addition, but do not overbeat. By hand, stir in the pecans and chopped chocolate, mixing until evenly distributed.
- Using a small cookie scoop or a teaspoon, spoon the dough onto the lined cookie sheets, leaving about 1 ½ inches between the mounds. With your fingers, flatten each cookie ½ inch thick.
- Bake the cookies for 15 to 18 minutes, rotating the cookie sheets between the racks halfway through baking and turning them front to back as well, until the edges of the cookies start to turn golden brown. Cool the cookies on the sheets, set on racks. Store in an airtight container.
Makes about 2 ½ dozen cookies