Pecans Galore

We have the luxury having enough pecans to lasts us through the year, thanks to Eric's dad Glen and Julia's Farm in New Mexico! I need them for our favorite Chocolate Chip Recipe (see below), so I put Eric to work last night...he must really want the cookies! They've also given us amazing Green Chilies, which we put in everything....eggs/migas, turkey burgers, green chile casserole (which I just made the other night), or just grilled over meat. It is a wonderful staple to have in the house....this San Antonio girl is in heaven! The Farm sounds like it is flourish with all sorts of yummy things.....acorn squash, cantaloupe, pumpkins, chilies, and of course pecans! We hope to take Kaylee there soon! Until then, here is our favorite Chocolate Chip Cookie...well, at the moment.

CHOCOLATE CHIP COOKIES
1 1/2 cups walnuts
1 1/2 cups pecans
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 scant teaspoon salt
3 cups chocolate chips (Chocolatier Dark Chocolate are the Best!)

Preheat the oven to 350 degrees F. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Cool the nuts and then coarsely chop. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and both sugars in a large bowl on medium speed about 1 minute, until fluffy. Add the eggs and vanilla and beat on medium speed for 1 minute. Add the flour, baking soda, and salt. Mix on medium-low speed until incorporated. Stir in walnuts, pecans, and chocolate chips. The dough is relatively stiff, so don't be surprised if this takes some muscle (your triceps will thank you later.

Drop the dough onto the prepared baking sheets using a 1 3/4-inch-diameter ice cream scoop (this will make mounds of dough about the size of a golf ball). Space the cookies about 1 1/2 inches apart as they will spread. Bake for 10 to 12 minutes, until the cookies are medium brown around the edges. (As long as the edges are brown, don't worry about a little bit of raw-looking dough in the middle. It will disappear as the cookies cool.) The cookies will spread to about 3 1/2 inches in diameter.