In this video, Sarah whips up a batch of Choclate-Pecan Drop Cookies. You should definitely give them a try - they're sweet and cakey and totally classic. But when you're ready for Drop Cookies 2.0, we have you covered! Read on to get the full recipe, and to see a few of Sarah's favorite variations.
Chocolate-Pecan Drop Cookies
2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans
1) Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
2) Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
To try... A Tropical Twist
Bake... Coconut-Lime-Oatmeal Cookies
In step 1, swap 2 cups old-fashioned oats for the chocolate chips and 1 cup toasted flake coconut for the pecans. Add 1 tablespoon finely grated lime zest.
To try... A Classic Combo
Bake... Peanut Butter & Cherry Cookies
In step 1, add 1 cup creamy peanut butter with the vanilla and eggs, and swap 1 cup dried cherries for the chocolate chips and pecans.
To try... A Grown-Up Goodie
Bake... Rum-Raisin & Cashew Cookies
In step 1, swap 1 1/2 cups raisins soaked in 1/2 cup rum and drained for the chocolate chips, and 1 1/2 cups chopped cashews for the pecans.
To try... A Crave-able Treat
Bake... Chocolate-Toffee-Oatmeal Cookies
In step 1, reduce the chocolate chips to 1 cup, swap 1 cup toffee pieces for the pecans and add 1 cup old-fashioned oats.