My favorite thing to do with cookie dough isn’t to bake cookies. It’s to eat it. Raw, preferably after thawing for a few moments because it’s just better after it’s been frozen. This practice is enough to make my husband gag since he’s not into any form of raw dough. I’ve introduced our boys to bread dough (no egg since they break out) and he shudders at that too.
(This did some from an old cookbook of my mama’s. We’ve made it for years.)
1 tsp. baking soda
1/4 tsp. salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup chopped pecans, toasted
12 oz. semisweet chocolate chips
other additions of your choice (white chocolate chips, m&m’s, candy bar chunks, etc.)
To toast pecans, melt one tablespoon butter in an oven-safe dish and add chopped pecans. Bake at 400 degrees for 8-10 minutes, stirring two or three times. You should start to smell a heavenly aroma. (You can also do this on the stovetop in a dry pan for a shorter amount of time but what’s the fun in that?)
Preheat oven to 300 degrees.
In a medium bowl, combine flour, baking soda, and salt.
In a large bowl with an electric mixer, cream the butter and sugars.
Beat in eggs and vanilla until just combined.
Add flour mixture in thirds and mix well after each addition.
Stir in toasted pecans and chocolate chips.
Drop dough by rounded tablespoons two inches apart on an ungreased cookie sheet.
Bake for 15-18 minutes or until golden.
Transfer to wire rack to cool.
Then you eat them. It’ll brighten up your Monday.