I've always loved chocolate chip cookies with walnuts, but when I tried a chocolate chip-pecan cookie, I was smitten.
It was the day after Alice was born, and my friend Jean came to see us at the hospital, armed with gifts for little A and a bag of cookies. Dan and I couldn't stop snacking on them until they were gone. I can't remember the brand, but they were delicious, crunchy little devils.
The ones I make are not crunchy -- I have a feeling that attribute only comes with some kind of partially hydrogenated oil, though I can't be sure -- but they are still hard to stop munching. Mine are made with butter, and I try to make them at least a tiny bit healthy by using organic ingredients, whole wheat flour, and unrefined sugar.
Chocolate chip pecan cookies (makes about 3 dozen)
2 sticks salted butter (if you just have unsalted, add a little extra salt to the recipe), room temperature
3/4 cup sucanat or other unrefined, granulated sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 cup whole wheat flour
1-1/2 cup unbleached all-purpose flour
2 teaspoons vanilla
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
3/4-1 cup chopped pecans
1.) Mix the butter with the sugars well, until they look pretty creamy. Beat in the eggs and the vanilla.
2.) In a separate bowl, combine the flours, salt, and baking soda, and mix well with a fork or whisk.
3.) Add that dry mixture to the other bowl, beating well.
4.) Stir in the chocolate chips and nuts.
5.) Chill dough in the refrigerator for at least an hour. Roll cookies into balls a little bigger in diameter than a quarter, and place on a grease cookie sheet.
6.) Flatten the cookies a little with the palm of your hand, and bake at 375 degrees for 11-12 minutes. (Make sure not to make them too big, or they will break in half when you eat them.) Cool before removing from cookie sheet.