This delicate, shortbread chocolate chip cookie is an excellent choice to serve at tea parties and baby or bridal showers, but...they are so yummy you won't want to wait for a special occasion to serve them!

Special Chocolate Chip Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher or sea salt

1 cup unsalted butter

2 cups powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 (12-ounce) package semisweet chocolate chips

1 cup chopped pecans*

1. Preheat oven to 350°F (175°C).
2. In medium bowl combine flour, baking soda and salt; set aside.
3. In large mixing bowl, cream together butter and powdered sugar until light and fluffy. Add eggs and vanilla and mix well. Stir in flour mixture until just mixed, add chocolate chips and pecans, stirring until combined.
4. Drop by teaspoonfuls, 2-inches apart, onto non-stick baking sheets.
5. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. Store in sealed container.

Makes 5 dozen or 60 cookies.

*For better flavor and texture, toast the pecans before adding.

Nutritional Information Per Serving (1 cookie): 75.0 calories; 62% calories from fat; 5.4g total fat; 15.2mg cholesterol; 55.5mg sodium; 16.3mg potassium; 6.1g carbohydrates; 0.5g fiber; 0.2g sugar; 5.6g net carbs; 1.1g protein.

Copyright Hope Pryor, please see Terms of Use.