Beat butter and brown sugar until light and creamy.
Add vanilla and eggs and beat for one more minute.
Mix in salt and baking soda.
Mix in flour, one cup at a time.
Stir in chocolate chips and pecans (optional) until combined.
Drop batter by spoonfuls on ungreased baking sheets.
For best results, bake on stoneware pans or on insulated baking sheets with parchment paper.
Bake at 375? for 10-12 minutes.
Cool on racks and store in airtight container.
For best results, always use real butter, not margarine or shortening. Use cool ungreased pans. Be careful not to overbake, cookies should be barely golden. If you're having trouble with flat cookies, try adding a little extra flour or chill the dough for a bit before baking. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (547g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 912 (42%)|
|Amt Per Serving||% DV|
|Total Fat 101.3g||135 %|
|Saturated Fat 48.1g||241 %|
|Monounsaturated Fat 34.1g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 282.3mg||87 %|
|Sodium 17186.8mg||593 %|
|Potassium 884.1mg||23 %|
|Total Carbohydrate 303.9g||89 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 295g|
|Protein 23.8g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2190
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