It’s that time of year — back to school, homework, packing lunches, and after-school snacks. After so many years of homeschooling I am sort of getting into the whole packing lunches thing. I would love to create those Bento masterpieces but as much as I admire them it’s probably not going to happen anytime soon.
What I can do it make cookies. There is nothing like a homemade cookie that has just a thin layer of crackly crisp crust on the outside and is all chewy goodness on the inside. I don’t care who they are, commercial bakeries can’t do that. Chocolate chip cookies in all their myriad variations are the favorite here.
These white chocolate chunk and pecan cookies are rich with a strong buttery flavor and that perfect texture I was talking about earlier. I have said it before but it bears repeating — be careful not to overbake them. Take the cookies out when they are firm but still a little soft and underdone in the middle. They will firm up as they cool.
Here are links to all of the chocolate chip variations on the blog so far. I have another that I will be posting soon. I mean, life is all about choice, right?
Chocolate Chip Cookie Recipes
All of these are on this blog.
- Chewy M & Ms Cookies with Reeses Pieces, Too
- Peanut Butter Chocolate Chip Lunch Box Cookies
- Chocolate Chip Cookies
- Peanut Butter Cup Stuffed Chocolate Chip Cookies
- Cream Cheese M & Ms Cookies
- Chocolate Chocolate Chip Cranberry Cookies
- Red Velvet Bourbon Chocolate Chip Cookies
- Monster Cookies
- Blueberry White Chocolate Cookies
- Double Chocolate Toffee Chip Cookies
Told ya we loved them! Anyway, here is another favorite to add to the list. It is best if you get a hunk of high quality white chocolate and break it into chunks but you can use white chocolate chips if you want.