Floating River Rock Cookies
These simple yet satisfying drop cookies are designed to resemble smooth, rounded river rocks, with a hint of dark chocolate for depth. Their irregular shape and slightly chewy texture evoke a natural, earthy charm. Easy to make, they’re a comforting treat.
Directions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, cream together softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- 3
Beat in the egg and vanilla extract until well combined and smooth.
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- 6
Fold in the dark chocolate chips (and pecans, if using) until evenly distributed.
- 7
Drop irregular spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie for spreading. Aim for organic, rock-like shapes rather than perfect circles.
- 8
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- 9
Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 10
Serve once cooled. Store in an airtight container at room temperature for up to 3-4 days.