My son adores cookies of all kinds but these are his favorites. While I was baking these cookies, he was passing through the kitchen and steeling all those milk chocolate chips so after the fifth turn I had to put them away at safe place to have enough for the cookies.
I have learned something… Always buy extra milk chocolate chips for your son.
Little pecan cookies with spots of milk chocolate chips can be stored for a week if someone doesn’t eat them
Ingredients for the dough
- 2 1/4 cups of flour
- 1 tsp of baking soda
- 1 tsp of salt
- 1 cup of butter
- 3/4 cup of sugar
- 3/4 cup of brown sugar
- 1 tsp of vanilla extract
- 2 large eggs
- 2 cups of milk chocolate chips
- 1 cup of chopped pecans
Method
Mix butter with sugar (both white and brown) until fluffy and smooth. Add flour, baking soda, salt and vanilla extract and stir it hard with the wooden spoon and add the eggs one by one. At the end add the chopped pecans and milk chocolate chips.
Make sure that you put flour as much as the dough takes, just to be able to make wonderful cookies. It would be great if you could wrap the dough into plastic foil or in the baking paper and store in the refrigerator for the night. The dough would be awesome
. When you get it out try to make small balls and decorate them with some more milk chocolate chips. Arrange the raw cookies in the baking pan covered with baking paper. Distance between cookies must be approx. 1 inch. Bake on 375 F degrees for 8 minutes or get it out from the oven when the bottom of the cookies turns light brown.
