Ingredients for Copy Cat Mrs Fields Chocolate Chip Cookie With Toasted Pecans
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 cup toasted pecan halves
- Semi Sweet Chocolate Chips
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How to Make Copy Cat Mrs Fields Chocolate Chip Cookie With Toasted Pecans
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using a mixer on medium speed until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined.
- Stir in 2 cups chocolate chips and 1 cup toasted pecan halves.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
109g
Fat
52g
Carbs
14g
