Chocolate Chip Pecan Mounds
1 cup whole wheat flour
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temp
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 extra large eggs
9 ounces semisweet chocolate chips (1 1/2 c.)
1 cup chopped pecans (optional)
Preheat oven to 375ºF. Line several baking sheets with parchment or grease lightly.
Sift flours, baking soda, and salt together.
On medium speed, cream butter, both sugars and vanilla until light and fluffy, about 1 minute. Add eggs and beat on medium until blended, scraping bowl. Add flour mixture and blend well, then stir in chocolate and nuts.
Drop dough in 1/4 cup mounds, spaced 2″ apart, onto prepared baking sheets. Bake cookies until edges are rich golden color and top is lightly golden, risen and slightly tender, about 14-18 minutes.
Remove from oven and allow to cool on baking sheets. Layer cookies in airtight container, using plastic wrap or waxed paper between layers, and store in freezer up to 3 weeks.
Makes 20 cookies.
Rosie’s Cookie Book
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