Miss P&P is in a crisis cookies at this time. I don’t know why, but I have to admit that there are always some in the kitchen in a tin can. Luckily it is not in a sausage crisis. These are just perfect to accompany a good tea.
For about forty cookies
- 240 g of brown sugar (but white sugar also works)
- 280 g flour
- 200 g butter
- 2 eggs
- 2 teaspoons of liquid vanilla
- 1 pinch of salt
- 1 teaspoon baking soda
- 100 g of Pecan nuts
- 300 g of chocolate chips The advantage of chunks over chips is that the chocolate doesn’t melt and you keep big chunks, it’s greedier.try it and you’ll see.
Half an hour before starting the recipe: Dice the butter and let it soften at room temperature.
When preparing the cookies: Put the butter and sugar in a bowl and mix until creamy. Add the eggs, vanilla, flour, salt and baking soda. Stir until the dough is well blended. Finish by adding the chocolate chips and coarsely crushed pecans.
Preheat the furnace to 180 °C.
Line a baking sheet with baking paper and place dough balls the size of ping-pong balls on it. Leave at least 5 cm between each ball.
Put in the oven and cook for 10 minutes.
Let cool on a wire rack and start again until the dough is exhausted.
If you don’t eat everything at once, you can keep the cookies for a few days in a tin can.