Narraway Chocolate Chip Cookies
Indulge in the perfect harmony of rich, melty chocolate and buttery, spiced goodness with Narraway Chocolate Chip Cookies. These cookies take the classic treat to the next level by adding a hint of warm cinnamon and a satisfying crunch from toasted pecans, creating a flavor profile that’s both comforting and irresistible. Made with simple pantry staples and ready in just 25 minutes, they’re the ultimate quick-fix dessert for any occasion. The slightly underbaked centers ensure a soft, chewy texture, while the golden edges add the perfect touch of crispness. Whether enjoyed fresh out of the oven or saved as a snack, these cookies are a must-try for anyone who loves homemade baked goods. Optimize your cookie game with this crowd-pleasing recipe that’s as easy to make as it is to devour!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 0.5 cup toasted pecans, chopped
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips and toasted pecans using a spatula or a wooden spoon, making sure they are evenly distributed throughout the dough.
Use a tablespoon-sized cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature, and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
