- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- One egg
- One egg yolk
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate, chopped into 1/2 inch chunks (or chips)
- 1 cup pecans, toasted and coarsely chopped, (walnuts may be substituted for pecans)
- In a medium bowl, whisk together flour, baking soda and salt.
- In a bowl of an electric mixer on medium high speed, beat butter until creamy, about one minute.
- Add granulated sugar and Brown sugar and beat until light and creamy, about 3 – 4 minutes.
- Add egg and egg yolk and mix until thoroughly combined.
- Add corn syrup and vanilla extract and mix until thoroughly combined, scraping down sides of bowl as needed.
- Reduce speed to low and gradually add flour mixture, scraping down sides of bowl as needed and mixing until just combined.
- Stir in chocolate chips or chopped chocolate chunks and chopped pecans.
- Cover with plastic wrap and refrigerate at least 2 hours or up to 6 hours.
- When ready to bake, preheat oven to 350°F.
- Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 1 inch apart.
- Bake until lightly browned, about 9 to 11 minutes, rotating baking sheets halfway through baking.
- Remove from oven and cool 2 minutes, then transfer cookies to a wire rack to cool a bit more.
Makes 3 dozen cookies
To safely handle hot pans we use KitchenReady Oven Gloves Click Here