In a state where it's almost always unseasonably warm and sunny, save for the couple of months of winter, and pecan trees are found throughout the countryside, we proudly serve Texas Pecan Chocolate Chunk in honor of our home pride!
1 cup granulated sugar
1 cup brown sugar
2 sticks butter (or 16 tablespoons)
2-1/2 cups flour
3/4 teaspoon baking soda
10 oz chocolate chunks
8 oz pecans (about 1-1/2 cups)
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate and nuts.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Tip: Use a 2-ounce scoop to make balls.
Bake for 10 minutes. Remove from oven, and flatten cookies out with a spatula to make them even. Return to oven to bake for another 7-10 minutes, until edges are firm and the top of cookie is no longer raw.
Remove from oven and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.