Chocolate Chip Pecan Sandies
I use mini chocolate chips for these Chocolate Chip Pecan Sandies and after toasting the pecans to bring out that nice, nutty and smoky flavor I finely chop half of them and chop the rest.
Servings: 24 servings
- ¾ cup butter softened
- ½ cup powdered sugar
- 1 1/2 tsp vanilla
- ½ tsp salt
- 1¼ cup flour
- 1 cup chopped pecans
- ½ cup mini chocolate chips
Preheat oven to 350°F. Place pecans in a sauté pan and toast for 5-7 minutes. Do not burn these! We want toasted, not browned. Remove ½ cup of the nuts, and chop very finely by hand or in a food processor. Chop the remaining pecans and set aside.
In a stand mixer cream the butter and sugar. Add vanilla, kosher salt and mix well. Mix in the flour, and finely ground nuts until combined. Fold in remaining chopped pecans and mini chocolate chips.
Use a spatula and scoop dough from mixer bowl and place dough on a sheet of plastic wrap. Form the dough into a log and wrap tightly in plastic wrap. Chill for 2 hours.
Slice chilled dough into ½” slices, place on baking sheet lined with parchment paper or Silpat (silicone) baking mat.
Bake at 350°F for 10 minutes. Makes 24 cookies.
Calories: 135kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 27mg | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg