CHOCOLATE CHUNK AND PECAN COOKIES

Chocolate Chunk and Pecan Cookies image

Yield Makes about 18 cookies

Number Of Ingredients 11

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1 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg
1 cup coarsely chopped pecans
6 ounces semisweet chocolate, coarsely chopped

Steps:

Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)