Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla flavoring
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon sodium bicarbonate
- 3/4 teaspoon coarse salt
- 4 cups coarsely crushed salted poker chips (about 10 ounces), divided
- 1 cup pecans, toasted and coarsely chopped
Directions
Preheat oven to 375 levels. Beat together butter and sugars having a mixer on high-speed until fluffy, two to three minutes. Add vanilla and eggs, and beat on medium speed until just combined.
Add flour, sodium bicarbonate, and salt, and beat on low speed until just combined. Stir by 50 percent cups poker chips and also the nuts.
Roll dough into 2-inch balls, after which roll balls in remaining poker chips to coat. Place cookies 2 " apart on the parchment-lined baking sheet. Bake until golden, 18 to twenty minutes. Let awesome completely on baking sheet.
Cook's Notes
Cookies could be kept in an airtight container as much as five days.