Mini Chocolate Chip Pecan Cookies

It’s national cookie month! My husband really likes Famous Amos cookies- not the kind pre-packaged in the bag, but freshly baked from the store. He grew up in Indonesia and there, they had Famous Amos stores that sold the cookies. Found this recipe online that is supposed to be similar to the small Famous Amos cookie recipe. Remember that the recipe calls for the dough to be chilled at least an hour before baking!  

Mini Chocolate Chip Pecan Cookies (by Sarah Fritsche, posted in the San Francisco Chronicle)

Makes about 7 dozen

These bite-size chocolate chip cookies are similar to those popularized by Famous Amos in the 1980s. If you want to stick to larger cookies, use a heaping tablespoon to shape the dough balls and increase the cooking time to about 11 minutes.

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt

½ cup (4 ounces) unsalted butter, room temperature

½ cup light brown sugar, firmly packed

½ cup dark brown sugar, firmly packed

1 large egg

½ teaspoon vanilla extract

1 cup finely chopped bittersweet chocolate (used Ghirardelli bitter sweet chocolate morsels)

½ cup finely chopped toasted pecans

Instructions: Combine the flour, baking soda and salt in a medium-size bowl. Put the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and mix just until blended and smooth, about 2 minutes. Add the egg, mixing well. Mix in the vanilla, followed by the flour mixture. Remove the bowl from the mixer and use a wooden spoon to stir in the chocolate and pecans. Chill for 1 hour.

Move the racks to the upper third and lower third of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Use a teaspoon to scoop out dough and roll into small balls about ½-inch in diameter.

Fill the two prepared baking sheets with dough balls placed about 2 inches apart. Bake until golden brown, about 8 to 9 minutes, rotating the baking sheets halfway through to ensure even baking (baked 9 min without rotating). Let cool on the baking sheets for 5 minutes then move to racks to finish cooling. Let baking sheets cool, then repeat with the remaining dough until all are baked