Ingredients25 m servings
- In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
- Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
ReviewsRead all reviews 5
I made these little beauties for an afternoon tea- they were light and crispy. I chopped up the chocolate chips (regualr sized) before adding them to the dough. This gave them a lovely speckled ...
These cookies are gone as soon as they get baked around our house.
I had a hard time with this recipe. First, the dough wouldn't hold together very well. When I tried to slice it, it just crumbled. I made it into balls and cooked it but the cookies didn't br...
So delcious! I doubled the recipe and made it with regular sized chocolate chips, and it was wonderful. They were so good and everyone loved them!