Pecan Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
Pecan Chocolate Chip Cookies
Report
These Pecan Chocolate Chip Cookies are a favorite in our home! Crispy on the outside and soft and gooey in the middle, these cookies are loaded with bittersweet chocolate and crunchy toasted pecans, making them absolutely irresistible.🍪😋 Perfect for a sweet snack or pairing with a cup of coffee, this recipe is sure to please. The secret to getting that rich flavor? Patience. Letting the dough chill for at least two hours (or overnight) is key to enhancing the taste. Once baked, you'll be glad you waited!
Share:
Ingredients
- 300 g all-purpose flour
- 200 g self-raising flour
- ¼ teaspoon ground cinnamon , optional
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 100 g lightly toasted pecans or walnuts , chopped
- 400 g bittersweet chocolate chips such as such as Ghirardelli 60% Cacao Premium Baking Chips.
- 230 g cold unsalted butter , cubed
- 160 g granulated sugar
- 160 g light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Add to Shopping List
Instructions
- Prep the Nuts: Toast the pecans (or walnuts) in the oven at 350°F (175°C) for 5-10 minutes or until fragrant and lightly browned. Keep an eye on them, as toasting times can vary depending on your oven. Once toasted, remove from the oven and let the nuts cool completely before using.
- Cream Butter and Sugars: In a stand mixer, break up the cold butter cubes for about 30 seconds. Add the granulated and light brown sugars, then mix for another 45 seconds until combined but not fully creamed.
- Add Chocolate and Nuts: Stir in the bittersweet chocolate chips and the toasted, cooled nuts. Mix until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the self-raising flour, all-purpose flour, cinnamon, salt, baking soda, and baking powder.
- Combine: Add the dry ingredients to the butter mixture, mixing until just combined, about 30 sec. The dough should resemble breadcrumbs.
- Add Eggs: Lightly whisk the eggs with vanilla in a small bowl, then pour into the dough mixture. Briefly mix everything until it just comes together into a dough.
- Portion the Dough: Weigh out 125g portions of dough and gently shape them into balls (no need to roll them perfectly). Place the portions on a tray, cover, and freeze for 90 minutes.
- Bake: Preheat the oven to 350°F (180°C) with a baking sheet inside to heat up. Once ready, place the frozen cookie dough balls onto the hot baking sheet and bake for 17 minutes, or until the outside is golden and crisp, while the center stays gooey.
- Cool and Enjoy: Let the cookies cool for about 5 minutes before eating. They should be warm, with a gooey center and a crispy exterior.
Equipments used:
Notes
- How to Store & Freeze
- How to Store & Freeze
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough for up to 3 months. Shape into 125g balls, freeze on a tray for 90 minutes, then transfer to an airtight container. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
