BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!
Ingredients
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- ¾ cup pecans chopped (I toasted them in a dry pan first until fragrant and then cool)
- 1 ½ cups M&M's I used MINI M & M's
- 2 cups semisweet chocolate disks
- Sea salt
Instructions
- In a mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and mix until combined.On low, add flour, soda, & salt until just combined.Fold in toasted pecans, M&M's and chocolate disks.Scoop dough using a 2" ice cream scoop. PLace on a parchment lined pan and chill the pan for at least 30 minutes. Sprinkle tops with sea salt, if desired.Bake at 350 degrees for 13-16 mins.
Recipe adapted from BAKERELLA
Allison Spencer says
These cookies sure lived up to their name. I made over 6 doz. of these delicious cookies to give out to my friends and family for the holidays and they were a BIG hit! Thanks for all the wonderfully delicious recipes that you post. I will be making these for years to come.
The6ofusinca says
EVERY TIME I even look at these cookies my mouth waters!
Trying them next week!
Thank you!!
Jen