Chef Kurt’s Pecan and Dark Chocolate Chip Cookies

1 c. butter at room temperature
1 c. brown sugar
½ c. sugar
2 T. corn syrup
2 eggs
1 t. vanilla extract (not the imitation kind)
½ t. baking soda
½ t. baking powder
1 t. kosher salt
1¼ c. bread flour
1¼ c. pastry flour(can make with ½ cake flour and ½ all purpose
1 c. slightly roasted pecan pieces
2 c. dark chocolate chips

In a stand mixer beat the butter, brown sugar, sugar and corn syrup until creamy.

Continue to beat while adding the eggs, one at a time, and the vanilla.

While that is mixing, sift the flour, baking soda, baking powder and salt together. Then add the dry ingredients and mix until dough forms.

Remove from the mixer and use a firm spatula to mix in the chocolate chips and pecans.

Spoon the dough by rounded tablespoons onto parchment or silicon lined baking sheets and refrigerate for at least 1 hour. DO NOT bake your cookies from room temperature.

Preheat oven to 375 degrees F.

Remove from the refrigerator and bake for about 12 minutes or until they are just barely golden on the edges. Remove and let cool on baking sheets before removing to wire rack

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