I’ve finally had time to share some of my favorite baking recipes lately, and realized that I failed to share my Chocolate Chip and Pecan Cookie Recipe – how did that happen?
You want some of those, don’t you?
This is my favorite cookie in the world! I used to buy them at The Cookie Co in our local mall when I was growing up, but they went out of business a long time ago.
Over the years, I tried making my own version of their chocolate chip and pecan cookies recipe and ended up finding one in a cookie cookbook I found on ABC Distributing around 1998 or so.
I have been making this chocolate chip and pecan cookie recipe for almost 14 years, and I still love it just as much as I always did! Sometimes I add extra chocolate chips when I am making a batch for friends or family, because not everyone likes pecans (those weirdos).
Chocolate Chip and Pecan Cookie Recipe
- 3/4 stick Crisco shortening
- 1 1/4 cup brown sugar (firmly packed)
- 1 tbsp vanilla
- 2 tbsp milk
- 1 egg
- 3/4 tsp baking soda
- 1 tsp salt
- 1 3/4 cups all purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Preheat your oven to 375 degrees.
Combine sugar, vanilla, shortening and milk and beat at medium speed until well blended. Add egg and beat until light and fluffy.
Combine salt, flour, and baking soda, gradually adding to the butter mixture and beating until just blended.
Add in pecans and chocolate chips and stir until mixed into the cookie dough.
Drop dough by rounded tablespoonfuls three inches apart on an ungreased cookie sheet.
Bake at 375 for 9 minutes for soft and chewy cookies, or 11 minutes for crispy cookies.
I made a huge batch of this chocolate chip and pecan cookie recipe for family members as Christmas gifts, but they are perfect all year long!
Note: You can substitute the pecans for an additional 1/2 cup of chocolate chips if you aren’t a fan of pecans!