I put in 1.5 cups of finely chopped pecans. I found that these were basically chocolate chip cookies, the pecan element was lost and chewy part was lackluster. However, they were good chocolate chip cookies - the edges were crisp and the centers were soft. I might try this again with 1 cup of finely chopped pecans and then 1 cup of coarsely chopped pecans to give it bulk and flavor.

This was a great recipe, and the cookies turned out just like I was hoping for-somewhat soft and chewy. Being a baker, however, I knew to add just 1 egg at a time, hand-beating after each egg, which helps keep dough tender, and believe all recipes should include that tid-bit of information for best results. It also does not mention (as an option) to refrigerate dough for an hour before baking, as this helps cookies soft texture as well-another little-known fact of a cookie baker. Another cookie baker secret I'll share: Keep a slice of bread in the sealed container of cookies, and the cookies will maintain their softness!

How big should the dough balls be? How many cookies does this recipe make?