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.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
