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