Ingredients
Units
Scale
- 2-1/2 sticks salted butter, at room temp
- 1 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 3 Tbsp water
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 2 cups chopped pecans (or other nuts)
- 1-1/2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer with paddle attachment, beat butter and sugars until fluffy, about 2-3 minutes.
- Beat in egg, 3 Tbsp water and vanilla.
- In a separate bowl, whisk together flour, salt and baking soda.
- On low speed, gradually add flour mixture to butter mixer beating until combined.
- Stir in pecans and chocolate chips.
- Using a spring loaded scoop, scoop dough and place 2 inched apart onto sheet pan. There should be about 6 cookies per sheet for a 3 oz. scoop.
- Spray a piece of parchment or wax paper with cooking spray and press down slightly on each cookie.
- Bake until golden brown, 12-15 minutes. Let cool on pans for a couple minutes before removing cookies to a cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 11 minutes