Martha Stewart’s Pecan Chocolate Chunk Cookie recipe is my favorite Chocolate Chip Cookie recipe. The online version is different from the one I’ve been using for a couple decades. Here is the old version that I like.
1 cup (2 sticks) butter at room temperature
¾ cup light brown sugar firmly packed
¼ cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 ounces semisweet chocolate coarsely chopped
6 ounces white chocolate coarsely chopped
8 ounces (2 cups) chopped pecans
Get ready
Preheat the oven to 350°. Line two baking sheets with parchment.
Make the dough
Combine the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Cream together until light and fluffy. This will take about 4 minutes. Add the egg and continue beating. Add the vanilla and beat until combined.
Whisk together the flour, soda and salt. Slowly add the flour to the butter beating on low speed until just combined. Stir in the chocolates and pecans.
Bake
Scoop a rounded tablespoon about 1 ounce of dough and place on the parchment lined baking sheet. About 8 cookies will fit on each baking sheet. Flatten each ball slightly.
Bake for 7 minutes then rotate the pans between shelves and bake until the edges begin to brown 6 to 8 more minutes. Remove from the oven and place on a rack to cool. Wait until the cookies have cooled and set before removing from the pan about 5 minutes. Repeat the process with the remaining dough.
Making the dough ahead
The dough can be shaped into a log and frozen. When you are ready to bake the cookies thaw the dough and cut into slices. Shape the slices into balls approximately one inch in diameter. Flatten slightly and bake as usual. The dough is difficult to slice when frozen though when pressed for time you can carefully slice the frozen dough and bake your cookies.
