Sadassa'S Chocolate Chip Cookies (With Pecans & Cinnamon)

• 2-1/3 cups UNBLEACHED wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup butter (1-1/2 sticks)*
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla paste (or three tsps. extract)
• 2 extra large eggs (maybe add a white if using small or medium eggs)
• 1 cup chocolate chips
• 1 cup toasted pecans, cooled and coarsest chopped (optional)
• 1-1/2 teaspoons cinnamon (optional)

1. Heat oven to 375 degrees. Line cookie sheets with parchment paper (or prep with butter or cooking spray).
2. In a large bowl, cream butter with sugars using an electric mixer until light and fluffy. Add eggs and vanilla and continue beating.
3. Dump flour over the mixture into a little mountain. Add other dry ingredients on top and stir lightly through just the dry ingredients with a fork (I skip the sifting of dry ingredients in a separate bowl). Mix thoroughly to incorporate the dry into the wet.
4. Add chips and nuts, mix thoroughly. Drop by rounded teaspoons onto prepared sheets. Bake in pre-heated oven for 10 minutes, turning sheets around and switching racks at the 5 minute mark.
5. Cool on a rack if they get that far. My family likes these warm out the oven. I like them best the next day when the chips have hardened.rnrnDough can made into balls and frozen for baking later; thaw before baking.
6. * For softer cookies substitute 1/3 cup canola or other neutral vegetable oil for 1/2 cup of the butter.

unbleached wheat flour, baking soda, salt, butter, brown sugar, white sugar, vanilla paste, eggs, chocolate chips, pecans, cinnamon

Taken from food52.com/recipes/18364-sadassa-s-chocolate-chip-cookies-with-pecans-cinnamon (may not work)