Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 3/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 1 cup coarsely chopped pecans
• 6 ounces semisweet chocolate, coarsely chopped

Browse by ingredient

Instructions

1. Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
2. Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
3. Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)