Yield: 4 dozen cookies.
2⅓ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 (10-ounce) packages large dark chocolate morsels
1½ cups pecans, halved
Preheat oven to 350°. In a bowl, sift together flour, salt, and baking soda. In a separate large mixing bowl, cream butter and sugars until light and fluffy. Add vanilla and egg; beat until creamy. Add sifted dry ingredients gradually. Stir in chocolate morsels and pecans. Batter will be thick. Drop by rounded tablespoonfuls onto a parchment-lined cookie sheet. Bake at 350° for 10 to 12 minutes, or until edges are golden brown. Let cookies sit for 1 minute before transferring them to a wire rack to cool.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
