Directions:
Preheat your oven to 350ºF and line your baking sheets with parchment paper.
In a large bowl add your softened butter, brown sugar and sugar and mix until light and fluffy.
Add your eggs and vanilla extract and mix until well combined.
Next, add your flour, cornstarch, baking soda, baking powder, cinnamon and salt and fold in until just combined.
Toast your Fisher® Pecans in the oven at 350° F for 10 minutes. Remove from oven and let cool.
Pour in your chocolate chips and toasted Fisher® Pecans— saving some for the tops. I used a mixture of semi-sweet and dark chocolate. Stir in.
Scoop out your cookie dough into 1-2 inch balls and place on your baking sheets a few inches apart to prevent from spreading into each other when they bake. Top with extra chocolate chips.
Chill cookie dough balls in the fridge for about 15 minutes before baking. (optional)
Bake at 350ºF for 8-10 minutes and remove from oven just before cookies start to set. Using a round cookie cutter scoot in the edges of your cookies to prevent from spreading and to make them all round.
Place back in oven to finish baking for 1-2 minutes. Be sure to not over bake if you like soft and chewy cookies. Cookies will still continue to bake slightly on the hot pan once removed from oven.
Top with flaky sea salt (optional but this adds more flavor and helps balance the sweetness) more chocolate chips and a Toasted Fisher® Pecan and let set.
Share & enjoy!!
