Chocolate Chip Pecan Cookies

A few years ago, I wanted to find a recipe that gave me a soft chocolate chip cookie but without all the grease.  After a long and arduous search, I came across two recipes that were completely identical and they both used vanilla pudding mix in the batter - interesting idea!  After making these cookies several times over several years and trying all kinds of nuts, I thought it was about time I shared my favorite chocolate chip cookie recipe with you piggy readers.  Enjoy!

Tools needed:

• Sifter or fine mesh sieve
• Medium bowl
• Stand mixer or large bowl with electric mixer
• Spatula
• Measuring spoons and cups
• Cookie sheets
• Parchment paper or baking silicon mat
• Cooling rack

Ingredients:

• 2 1/4 cups unbleached all-purpose flour (available at Trader Joe's)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup butter
• 1/4 cup cane sugar (can also substitute regular granulated white sugar)
• 3/4 cup packed brown sugar
• 1 pkg (3.4 ounces) of vanilla or white chocolate pudding powder mix
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped pecans (or chopped walnuts or don't add any nuts at all - I've tried it with just chocolate chips and it's still wonderful)

Directions:
1.  Preheat oven to 350 F and line cookie sheets with parchment paper or silicon baking mat.
2.  In a medium bowl, sift together flour, baking soda, baking powder and salt.  Set aside.
3.  In the stand mixer or large bowl with electric mixer, cream together butter, sugars and pudding powder for about 2 minutes.  Stop and scrape down the sides and bottom.  Cream for another 1-2 minutes.  Add eggs one at a time while the stand mixer is on stir speed or electric mixer is at it's slowest speed.  Add vanilla extract at the same speed.  Cream all of these ingredients for 1 minute.
4.  Add the flour mixture to the butter mixture and mix together with a spatula.  Mix until all of the flour disappears.
5.  Mix in chocolate chips and pecans or walnuts.

 6.  Make dough into balls a bit larger than a golf ball and set onto parchment paper/silicon mat on cookie sheet.  Flatten a little bit with your fingers.

7.  Bake 10-13 minutes - the edges should be golden or light brown.  

8.  Remove from oven and let it cool on the sheet for 5 minutes and then place onto cooling rack to completely cool.
9.  Eat and enjoy!

(Adapted from Debbi Borsick at allrecipes.com)

Note: organic crystallized cane sugar can be bought in bulk for a pretty affordable price now - I got my giant bag from Costco in Bellingham, WA and I've seen it in Trader Joe's as well.  It can be used in the place of granulated white sugar in any recipe and better than it's refined white counterpart because it contains essential nutrients and minerals without the chemicals used in the refining process.  That's not to say you can consume more of it - cane sugar is still sugar and should be consumed in moderation like everything else.