Call me weird, but I spend a lot of time thinking about food: Eating it, cooking it, smelling it, having long conversations with Anthony Bourdain late into the night. In my head. You could say I'm obsessed, and you wouldn't exactly be wrong. And five years ago when I tried a chocolate chip cookie made with crushed pecans, it stuck with me. The pecans were subtle, but they added a richness to the cookie.
It was the best chocolate chip cookie I'd ever tasted in my entire life.
I had to make my own version! But I am lazy and I never got around to duplicating that cookie -- until now. When Huffington Post's Kitchen Daily posted their Chocolate Chip Cookie Recipe Showdown, I knew I had to enter with THAT cookie. There it is in the picture in all its cookie-ish glory. Want the recipe? Keep reading.
I also upped the brown sugar and reduced the white sugar for a more caramel taste (it also makes these cookies just a teensy bit less sweet). I've never liked nuts in my chocolate chip cookies -- I don't like those meaty boulders distracting me from the delicious chocolate chips. But when you grind up the pecans you get their luscious flavor without the interrupting texture. Love!
Okay, but before I give you the recipe, will you promise me one thing? Vote for my recipe! Please? Pretty please with a chocolate chip cookie on top? Vote here at the Daily Kitchen. (Ugh, I'm currently in second place. So close!) Thank you!
Chocolate Chip Cookie With Pecans
3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1/2 pound unsalted butter (two sticks), room temperature
1 1/4 cup brown sugar, packed
1/2 cup white sugar
1/2 cup toasted and finely-crushed pecans
2 large eggs (not extra-large), room temperature
1 teaspoon vanilla
1 cup chocolate chips or chopped chocolate
Preheat oven to 350 degrees. Mix dry ingredients and set aside. In another bowl, cream butter with two sugars. Toast pecans and then grind in food processor. Add to creamed butter and sugar, along with eggs and vanilla and mix by hand just until combined. Then add dry ingredients and stir together by hand until just combined (be careful not to over-mix). Fold in chocolate chips.
For a chewy cookie, bake for 10 minutes or until tops are crisp golden brown but cookies are not quite set. For a crisper cookie, bake for 12 minutes.
REMEMBER: A vote for this recipe is a vote for everything that is good and true in this world, like children's laughter and rainbows and sunshine and unicorns speaking to princesses and ALL OF IT!
What do you think makes a great chocolate chip cookie?
Image via Adriana Velez