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BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!

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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.