White Chocolate Chip Cookies with Toasted Pecans

A couple weeks ago I felt like baking some cookies, but since I did not want to go out to the store, I had to use only ingredients I had in the house. After looking through my pantry and freezer, I found I had a whole bag of white chocolate chips and a nearly full container of pecans. I decided to use the base of my favorite chocolate chip cookie recipe, but substituting these ingredients for the chocolate chips.
They were delicious! Chaim liked them so much he requested that I make another batch for a party we are having next week. I baked them today, and they are going into the freezer until then.
You might be surprised to see vinegar in a cookie recipe, but trust me – you don’t taste it. The vinegar serves two purposes – it keeps the cookie from becoming too sweet, and it reacts with the baking soda to give the cookies a little extra lift in the oven, resulting in a softer cookie.
Note: If you would like to make the original cookie recipe, omit the white chocolate chips and the pecans, and add 3 cups (18 ounces) semisweet chocolate chips.

White Chocolate Chip Cookies with Toasted Pecans

Adapted from The King Arthur Flour Cookie Companion (The Essential Chewy Chocolate Chip Cookie)

3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
2/3 cup (5 1/4 ounces) dark brown sugar
2/3 cup (4 3/4 ounces) granulated sugar
2 tablespoons (1 1/4 ounces) light corn syrup
1 tablespoon cider vinegar or white vinegar
2 large eggs
1 tablespoon vanilla extract (I used 1 1/2 tablespoons)
1.2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups (9 1/2 ounces) unbleached all-purpose flour
1 1/2 cups white chocolate chips
1 1/2 cups chopped pecans, toasted

Preheat oven to 375F. Line 2 baking sheets with parchment paper (or lightly grease).

In a medium-sized mixing bowl, cream together the butter, dark brown sugar, granulated sugar, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking soda. Stir in the flour, white chocolate chips, and toasted pecans.

Drop the dough by the tablespoonful onto the baking sheets. Bake the cookies for 10 minutes, until they’re just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a rack to cool.

4 dozen cookies

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