Soft Chocolate Chip Pecan Cookies

A few months ago, my friend Kerrie shared this recipe for cookies during our Foodie edition of the Girl Behind the Blog. They looked divine so I pinned them for later use. 

Fast forward to this summer when David mentions that his favorite cookies are anything with chocolate chip + nuts. So for the Tuesday night youth Bible study I decided to whip up a batch for everyone to enjoy (the recipe makes 6 dozen). It was one of those days when nothing seemed to be going right and I just needed to bake. 

Y'all.

You don't even understand how good these cookies are. They stay soft for days! No hard cookies here. The chocolate chips stay melty and perfect and the pecans add just the right amount of nutty crunch!

I highly recommend these for the next time: 

• you want to bake
• you have to make something for a bake sale
• you want to do something nice for someone else
• you are in charge of dessert for a party/get together
• you're hungry

Basically, make these cookies, ASAP.

What You'll Need:

(makes six dozen)

4 1/2 cups unbleached all purpose flour
2 tsp baking soda
2 cups unsalted butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4oz) packs of instant vanilla pudding
4 eggs
2 tsp vanilla extract
4 cups chocolate chips (I use a mix of semi-sweet chocolate, dark chocolate and milk chocolate chips)
2 cups chopped pecans 

What To Do:

Preheat oven to 350 degrees. Grease baking sheets and set aside. 

In a medium mixing bowl, sift together the flour and baking soda. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar. Beat or whisk the instant vanilla pudding until mixed well. Whisk in the eggs and vanilla extract.

Add the flour mixture and stir together. Finally, add the chocolate chips and pecans/walnuts. Mix slowly.

Spoon out tablespoon sized portions and roll between hands to form balls (like a golf ball). Bake for 15 minutes at 350 degrees. Remove from oven and let sit 10 minutes before removing. Move to a wire rack to completely cool. Store in an airtight container.

Recipe from Kerrie Williams