The Ultimate Southern Cookie
Prep time
Cook time
Total time
This recipe is so good that it won its author, Mary Carter, a brand spankin' new 7 quart mixer from Kitchen Aid. Southern Living and Castle Homes awarded the prize, and you'll see why she won after you sample these cookies.
Recipe type: Dessert
Serves: 12
  • ½ cup butter
  • ½ cup margarine
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • ½ teaspoon sea salt, plus 1 teaspoon
  • 1 teaspoon best quality vanilla
  • 21/2 -3 cups self rising flour
  • 1 cup best quality milk chocolate chunks, plus ¼ cup
  • 1 cup best quality semi-sweet chocolate chunks, plus ¼ cup
  • 1 cup chopped pecans
  • Makes about 2 dozen
  1. Preheat oven to 350 degrees. Cream together butter, margarine and sugars. Stir in eggs, vanilla and ½ teaspoon salt. Fold in flour ½ cup at a time. When batter is no longer sticky to the touch, stop adding flour. (The amount of flour is variable in this recipe. Depending on how your dough comes together, you may use vary flour amounts.
  2. Stir in 1 cup each chocolate chunks. Scoop with a number ten scoop (3 ounce) onto an insulated baking sheet. Scoop 12 cookies per baking sheet. Gently flatten the top of each cookie with the palm of your hand.
  3. Place a few chocolate chunks and pecans on top of each cookie. Sprinkle a bit of sea salt over the surface. Bake until JUST tan, about 10 minutes. This will toast the pecans, and leave the cookie center dense and not cake-like.
Recipe by StyleBlueprint at