Chocolate Chip Pecan Shortbread Cookies

Ingredients

• 8 ounces (2 sticks or 16 tablespoons) unsalted butter, at room temperature
• 3/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 3/4 teaspoon salt
• 1 cup chocolate chips
• 1/2-2/3 cup finely chopped toasted pecans

Directions

1. Heat oven to 300F degrees.
2. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high speed until light colored in fluffy, about 3 minutes. Line a 9-inch square baking pan with parchment paper, allowing excess on each side so it can be used to lift cookies from pan later. Set the pan aside. (OR use the butter wrapper to grease the inside of the baking pan.)
3. Add vanilla, reduce speed to low, and slowly add flour and salt, beating until just combined. Scrape down the paddle, and mix in chocolate chips and pecans by hand (so they don't disintegrate). Feel free to use the larger amount of pecans if you adore them.
4. Scrape dough into the prepared dish, and using an offset spatula, spread the dough evenly.
5. Bake for 50 minutes, until firm and slightly golden brown around the edges. Remove from oven, and, using a sharp-edged metal spatula, immediately cut through the cookies to make 36 squares; do not remove cookies from pan. Allow cookies to cool completely in pan, for about 1 hour. (If you don't cut into them immediately after baking, they might not cut evenly and are more likely to crumble.)
6. Using the parchment paper "handles," remove whole block of cookies from pan to a cutting board. Separate cookies into squares, using a knife if needed. Store in an airtight container on the counter. They can also be frozen, airtight.
7. Makes 36 cookies.

Notes