After seeing these amazing cookies on Alison’s website, This Homemade Life, I knew it was inevitable. I had to make her grandma’s cookie recipe!
My husband didn’t much like the addition of pecans, but it gives such a nice crunch and added protein that I couldn’t help but not add them. But, by all means, if you and the crowd you bake for don’t enjoy nuts, they will be perfect without the nuts as well.
Oh, and I hope you have a lot of mouths to feed because this recipe makes about 5 dozen cookies. Phew!
Whole Wheat Chocolate Pecan Cookies
slightly adapted from This Homemade Life
- 3 cups whole wheat pastry flour
- 1 3/4 teaspoons baking soda
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 1 1/2 cups pecan pieces
- 3 cups semi-sweet chocolate chips
- Preheat the oven to 375°F.
- In a bowl, combine the flour and baking soda. Set aside.
- In a large bowl (or the bowl of your stand mixer), beat the butter and sugars together until mixed.
- Add in the vanilla extract and eggs and beat until creamy.
- Beat in the dry ingredients.
- Fold in the pecans and chocolate chips.
- Scoop by the tablespoon onto ungreased non-stick baking sheets, 2 inches apart.
- Bake for 8 minutes, or until light brown and slightly browned around the edges.
- Allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Servings:about 61 cookies