While I enjoy a good cookie, my go-to choice is not usually chocolate chip. However, these cookies add a special kick. Also an interesting technique of rolling the cookie dough in powdered sugar before baking creates a thin glaze on the finished product. I obtained this recipe from the Sandlake Country Inn in Oregon years ago. One of my fondest vacations with my husband. The Oregon coast was just beautiful, serene, and calming. (Well except for the bear episode on one of our morning runs, but that is a story for another day). We were able to unplug from the hustle and bustle of our daily lives, and simply just enjoy the moment. Which I hope you can also do with this special treat.
These cookies are the quintessential opener to the fall season, and I highly recommend making a batch to share with friends or family. Of course, you can always keep them for yourself. (I promise not to tell)
1 1/2 C Brown Sugar
2 Sticks of Butter (unsalted)
2 C Flour (I use Cup4Cup GF)
1 tsp Baking Soda
1 T Cinnamon
1 tsp Ground Ginger
1/2 tsp salt
1 tsp Vanilla Extract
1 C Chopped Pecans
1 1/2 C Chocolate Chips
Cream the butter and sugar until light and fluffy. Then add the eggs and vanilla. In a separate bowl combine the dry ingredients, and add slowly to the butter mixture. Fold in the nuts and the chocolate chips. Refrigerate the covered cookie dough overnight.
Preheat the oven to 350 degrees. Form dough into 1 inch balls and roll in powdered sugar until well coated. Place on ungreased cookie sheet for 8-10 minutes.
Try not to eat all in one sitting. (BTW, I made these cookies with the GF flour and it didn't slow anyone down from eating them)