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Chocolate Chip: Chocolate Chip Pecan Mounds

Source of Recipe

Rosie's Cookie Book


List of Ingredients

1 cup whole wheat flour
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temp
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 extra large eggs
9 ounces semisweet chocolate chips (1 1/2 c.)
1 cup chopped pecans (optional)


Recipe

Preheat oven to 375�F. Line several baking sheets with parchment or grease lightly. Sift flours, baking soda, and salt together. On medium speed, cream butter, both sugars and vanilla until light and fluffy, about 1 minute. Add eggs and beat on medium until blended, scraping bowl. Add flour mixture and blend well, then stir in chocolate and nuts. Drop dough in 1/4 cup mounds, spaced 2" apart, onto prepared baking sheets. Bake cookies until edges are rich golden color and top is lightly golden, risen and slightly tender, about 14-18 minutes. Remove from oven and allow to cool on baking sheets. Layer cookies in airtight container, using plastic wrap or waxed paper between layers, and store in freezer up to 3 weeks. Makes 20 cookies.