Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 11-13 minutes
Chilling Time: 30 minutes
Ingredients
2 1/4 cups Bob’s Red Mill 1:1 GF baking flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla
2 eggs
2 cups chocolate chips
1 cup chopped pecans
Cooking Tools
2 Silpat lined sheet pans or Parchment lined sheet pans
Large mixing bowl
Stand mixer or electric hand mixer
Ice cream scoop
Directions
Preheat oven to 375 Degrees °F. line with Silpat or line two baking sheets with parchment paper.
Mix flour, baking soda and salt in small bowl. Set aside.
Beat butter, sugar, brown sugar and vanilla extract in large bowl until just creamy. Add eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.
Scoop or roll dough into balls, about two tablespoons each. Place 2 inches apart on prepared baking sheets. Let rest, preferable chilled, for 30 minutes.
Bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.
Yields 36 smaller cookies or 24 medium size cookies
