Recipe: Chocolate Chunk Pecan Cookies

Chocolate Chunk + Pecan Cookies

I made some cookies! This version of the famous chocolate chunk and pecan cookie is truly my favourite. I’ve made several batches and they’re always a hit in our home (testament that this recipe is fool-proof). These cookies are crisp on the outside and slight chewy on the inside. Also smells amazing while baking. So amazing that each time they’re in the oven, the other two inhabitants of our home come running down the stairs demanding to be told the minute they’re done. Bake some for yourself and see. I’m telling you, you’ll have no regrets.

Chocolate Chunk Pecan Cookies

Servings: Makes 24 2-inch cookies

Total Time: 55 Minutes

Ingredients

  • 115g unsalted butter
  • 75g brown sugar
  • 75g granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140g all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 cup semi-sweet chocolate chunks
  • 1 cup coarsely chopped pecans, toasted

Instructions

  1. Melt butter over stove or in microwave. I always take the easy way and melt butter in a microwave – takes about 1 minute.
  2. Add both sugars, salt, vanilla extract and egg into melted butter and mix until smooth.
  3. Stir in the flour, baking soda and baking powder until it resembles a soft doughy mixture.
  4. Fold in the chocolate chunks and pecans. Place dough in the refrigerator until firm. I usually give it about 30 minutes as by this time, I’m dying to eat the cookies!
  5. Preheat oven to 175°C. Line two baking sheets and set aside. Remove dough from the refrigerator and scoop into desired cookie size, leaving about 3 inches between cookies for some spreading.
  6. Transfer to oven and bake for about 10-13 minutes, depending on cookie size. Bake cookies until golden but still soft in the center. You’ll want to remove the cookies from the oven a little before you think they’re done as they’ll continue to cook in the heat.
  7. Once removed from oven, place on a wire rack to cool completely. Repeat with remaining dough. May be stored in an airtight container for up to 3 days, though I seriously doubt you’ll have this problem : )

Cook’s Note: May substitute chocolate chunks for store bought chocolate chips.

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3 thoughts on “Recipe: Chocolate Chunk Pecan Cookies

  1. Pingback: Chocolate Chippy Chunk Cookies | Beautiful Disasters

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