Instructions
- Place the chopped pecans in a skillet over medium heat. Cook, stirring or shaking the pan occasionally, until browned and fragrant, about 7-10 minutes. Remove from the heat and let cool.
- In the bowl of a stand mixer, cream the butter and peanut butter on medium high for 1 minute (or use a large bowl and hand mixer).
- Add sugars and beat at medium high for another minute. Add egg and vanilla and mix until smooth.
- Add flour, baking soda and salt and mix on low speed until thoroughly combined. Stir in chocolate chips and toasted pecans (the dough will be quite soft).
- Chill dough for 20 minutes. While the dough is chilling, preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the dough by small scoopfuls (I used a #50 scoop) onto the lined baking sheet. Return remaining dough to the refrigerator while each batch bakes.
- Bake for 10-12 minutes until edges are golden brown. Let cookies cool on baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
Nutrition information
Nutrition Facts
The Duckling’s Chocolate Chip Cookies with Toasted Nuts
Amount per Serving
Calories
124
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
12
mg
4
%
Sodium
67
mg
3
%
Potassium
68
mg
2
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
89
IU
2
%
Vitamin C
0.02
mg
0
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
