Bakery-Style Milk Chocolate Chip Pecan Cookies
User Reviews
4.9
Bakery-Style Milk Chocolate Chip Pecan Cookies
Description
Bakery-Style Milk Chocolate Chip Pecan Cookies are crafted by creaming cold cubed butter with sugars until fluffy, which aerates the dough and sets the stage for a tender crumb. Incorporating both cake flour and all-purpose flour balances softness with enough structure, while cornstarch contributes to a lighter texture. The addition of milk chocolate chips and chopped pecans introduces pockets of creamy sweetness and crunch.
The dough is scooped into large balls to bake on light-colored sheets to monitor browning, resulting in cookies that have a lightly golden exterior and a soft center. Allowing the cookies to rest after baking helps them set fully for optimal texture. These cookies work well for snacks, dessert, or gift offerings.
Ingredients
- 1 cup butter cut into small cubes, cold
- 1 cup brown sugar
- 1/2 cup sugar (if you want a sweeter cookie, add 3/4 cup of sugar)
- 2 large egg
- 1 teaspoon vanilla
- 1 1/2 cups cake flour (may substitute all-purpose flour)
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups milk chocolate chips
- 2 cups pecans (chopped)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in cake flour, all-purpose flour, cornstarch, baking soda, and salt. Fold in milk chocolate chips and pecans.
- Place 5-ounce balls on light colored baking sheets (I line mine with parchment paper sheets). Bake for 9-12 minutes or until light golden brown on the outside. Remove from the oven and let sit for at least 10 minutes to allow the cookies to set up.
User Reviews
Overall Rating
4.9
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