#43 Pecan White Chocolate Chip Cookies


Back to food…

It’s funny how your tastes for things can change so quickly. I find myself craving things I used to hate, despise really. For example, guacamole. I hated guacamole. I can’t even explain to you how bothersome it was to me when I would go and get tacos, which happens often, and they would put a giant glob of guacamole on it. It kept happening, and I would be all disappointed each time. Then I found my stomach craving it, but my head being like “Do not go and get guacamole. You don’t like it! Remember?” That silly little voice is far, far away now and I find myself ordering a side of guacamole when I go to Chipotle now. I know, its embarrassing.

The reason I say all of this is because I had the same issue with White Chocolate. First of all, its not even chocolate! Did you know that? According to the FDA (who knew chocolate was so official?), to be considered chocolate it has to contain cocoa solids, which are what makes up chocolate liquor, which is in milk chocolate and dark chocolate. I felt like white chocolate was the weird traitor of the chocolate family and I refused to enjoy it. Then, once again, white chocolate appeared in things like cookies and on top of cakes and now I can’t help but like it!

These cookies are amazing. They are now on my Top 5 Cookie list. They were originally supposed to be White Chocolate Macadamia Nut cookies but man are Macadamia nuts expensive! So I switched them out for Pecans, who doesn’t love Pecans? (If you feel like shelling out the big bucks for some Macadamia nuts, it would be the same recipe just swap them out.) Obviously my family liked these too because the cookies were devoured in less than 24 hours. Made them at 6pm in the evening and they were gone by 11am the next day.

It was really hard to control ourselves (Torey and I) from eating this batter.

I use too large soup spoons for dishing out cookies, and an ice cream scoop for cupcakes.

Set all your ingredients out 30 minutes before you start baking. I’m sure you’ve heard this 5 million times as you creep through the food blogosphere, and trust me I thought it was stupid before too, but it makes a difference! Your butter will cream effortlessly and everything just comes together beautifully. It’s easy, really. Take everything out, put it on the counter, watch an episode of The Office (or if you’re bad Teen Mom/Real Housewives of Beverly Hills, it’s okay I don’t judge), and then come back and get to it!

Vivi came to visit for a sleepover. Pure happiness.

Special thanks to Torey who was the official taste tester and took the baking action shots! 🙂

Pecan White Chocolate Chip Cookies
Makes about 3 dozen cookies


1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coarsely chopped pecans
1 cup coarsely chopped white chocolate


1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the pecans and white chocolate.
3. Drop dough by teaspoonfuls onto ungreased cookie sheets.
4. Bake for 10 minutes in the preheated oven, or until golden brown.

Adapted from Allrecipe.com