#31 Bake a New Cookie Part III

I'm so intense about cookies, I completed #31 thrice.

First with Gingerbread Butterscotch Cookies, then with Shortbread Bites, and now with White Chocolate Pecan cookies that Martha Stewart taught me to bake.

Best Friends Forever! 100% real picture

Was not industrious enough to try the Easter eggs on the cover -  I'm happy with how  Justin Beib-egg turned out anyways 

This recipe appeared in Martha Stewart Living last month - which of course I have a subscription to. I really like white chocolate, and just recently I've become a fan of pecans – together they taste really good. Like a fancier, more grown up chocolate chip cookie. 

I baked these on St. Paddy's Day 

Martha said to cook for 14 minutes, and I usually do whatever Martha tells me (I don't wanna get shanked) – but this time she was wrong, and 14 minutes was too long. The cookies were pretty brown and hard. So I’d recommend maybe 11-12 minutes instead. In my opinion, cookies should always look undercooked right when they come out of the oven – by the time they cool down, they’ll be perfect and soft. 

White Chocolate Pecan Cookies by Martha Stewart Living 

1 3/4 cups flour 

1 tsp salt 

1 tsp baking soda 

1 stick plus 6 table spoons unsalted butter (odd measurement, I know. meh, round up.) 

1 1/4 cups packed brown sugar

1/4 cup plus 2 tbsp white sugar

1 egg, plus 1 egg yolk

1 1/2 tsp vanilla 

8 ounces white chocolate, chopped into 3/4 inch pieces (say, 2 cups chopped or so?) 

8 ounces pecans, chopped (1 cup is good) 

Preheat oven to 350 degrees. Mix flour, salt, and BS to combine. (heh heh, BS)  Beat butter and sugars with electric mixer on medium speed about 4 minutes until fluffy. Beat in egg + yolk, vanilla. Gradually add flour mixture, chocolate, and pecans. 

Scoop out big plops of dough (ice cream scoop size) onto baking sheet lined with parchment paper. Press to flatten. Bake 11-12 minutes. 

Like the other cookies, I made maybe 8 of them immediately, and then froze the dough balls in a ziplock bag so I can take a few out and bake them up fresh whenever I like. It has worked pretty well - no need to de-thaw even. 

Thanks, 'Marth! Coffee date this week, bestie? You know it!