It’s T-minus one day to Thanksgiving. I’m sitting in a coffee shop with my brother-in-law, Dylan. He’s writing some sort of biology grant and thinking about nematodes…I’m writing about these cookies and thinking about pie crust and turkey….
We all have our interests. Those interests are important to share and try to understand. Sometimes those interestes intersect and the conversation turns to biology meeting food…like, last night over beers and burgers, we discussed cheese making. Microbiology meets dairy and makes deliciousness. Being able to talk, share, and have relationships–these are things to be thankful for.
I’ve been prepping for this visit with my brothers-in-law for weeks now. They are a rambunctious bunch and knowing that there would be 5, grown-ish men in my house meant I should be prepared with all varieties of treats. I stocked up on fruit, made this awesome-sauce bread that Tracy posted, and these chocolate chip pecan sandies. Dudes get hungry between meals (as do I, let’s be real…), and I like to be prepared.
Have a Happy Thanksgiving! I’ll see you on the other side if turkey and fixin’s!
Chocolate Chip Pecan Sandies
Adapted from Martha Stewart
I scooped them tiny, sprinkled a bit of sea salt on top, baked them up, and put them in a container in plain view. They are a perfect bite–buttery, sandy, nutty, and chocolatey.
4 ounces unsalted butter, softened
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup all purpose flour
1 cup coarsely chopped pecans
1/2 cup chocolate chips (I chopped mine coarsely)
sea salt for sprinkling
Preheat oven to 350F. Line two pans with parchment or silicone liners.
In the bowl of a mixer, cream together butter and sugar until light and fluffy. Mix in vanilla and salt. With mixer on low, gradually add flour until just combined. Fold in pecans and chips.
Roll dough into balls (1 to 1 1/2 inch), place on cookies sheets 2 inches apart and flatten slightly with the bottom of a glass. Bake until cookies are lightly browned on the bottom, about 15 minutes.