Ingredients

The following ingredients have 11 Servings
  • 1 cup unsalted butter (room temperature or cold from fridge)
  • 1 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons coffee extract or vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups pecans (chopped & whole, reserve some for tops of cookies )
  • 2 cups semi-sweet chocolate chips (plus more for tops if desired)
  • Optional: 1 cup caramel chips or salted caramel chips
  • 1/2 cup milk chocolate chips or semi sweet chocolate chips (I use Ghirardelli)
  • Optional: Sprinkle of Sea Salt or Sprinkles

Instruction

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
  • Using mixer, cream sugars and butter together until mixed well. 
  • Add extract and eggs and mix well.
  • Add in baking soda and salt and mix together.  Then add in the flour and mix until incorporated well without overmixing.
  • Mix in the chocolate chips and chopped pecan together. (dough will be stiff).
  • Using tablespoon,  medium or large cookie scoop, drop dough about 2 inches apart onto cookie sheet lined with parchment paper. Bake 10-12 minutes or until golden light brown for 1 tablespoon cookies, 13-15 for (2 tablespoon, medium cookies, 16-18 minutes for ¼ cup large cookies.
  • Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.