Chocolate Chip Pecan Cookies

Warning! You will not be able to stop eating these cookies! They are chewy and chocolatey and taste just as good two days later as they do out of the oven. I don't often use melted butter or an extra egg yolk, but the result was so good that I will have to start doing so more often, especially when I have a craving for chewy cookies. The full tablespoon of vanilla extract added great flavor, too.

This recipe was inspired by an ice cream sandwich recipe from The Sandwich King on Food Network. You can see his recipe here. While I do enjoy a good ice cream sandwich, I would much rather have them separately.

Ingredients

1 cup light brown sugar
1/2 cup granulated sugar
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cups pecans, chopped
1 1/2 cups semisweet chocolate chips

Instructions

Preheat oven to 325 degrees. Line baking sheets with parchment paper. 

In a small bowl, combine flour, salt, and baking soda. Mix together the sugars. Stir in melted butter. Add egg and egg yolk plus vanilla extract. Mix in vanilla extract. Add in flour mixture and mix well. Stir in pecans and chocolate chips.

Drop 1/4 cup balls of dough onto cookie sheets and press down to flatten slightly. Bake 15 minutes. Cool on the baking sheet.

Yields 18 cookies.