Chocolate Chip Cookies with Pecans
the perfect cookies!
preheat oven to 375°F
in a bowl add 3/4 cup unsalted butter - ( 1& 1/2 stick) butter should be at room temperature
1 cup brown sugar
1/2 cup granulated sugar
mix for 2 minutes - until creamy and fluffy
once done mixing add 2 eggs
1 tablespoon vanilla extract
mix until combined
1 teaspoon baking soda
1/2 teaspoon salt
mix and slowly add in 2 cups of all purpose
once flour is mixed in add
1 cup chopped pecans
2 cups semi sweet chocolate chips
fold in pecans and chocolate chips together with a spatula
scoop out 1 tablespoon of dough
prepare a baking tray with parchment paper
place cookie scoop on parchment paper
bake at 375°F for 9 to 11 minutes
enjoy!
Classic Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! These chocolate chip cookies are a classic dessert, and they come out perfectly every time with this recipe. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.
RECIPE:
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How To Make Chocolate Chip and Butter Pecan Cookies
CHOCOLATE CHIP AND BUTTER PECAN COOKIES | This nice twist on chocolate chip cookies is delicious. Chef Kendra shows you how to up your chocolate chip cookie game with butter pecans infused chocolate chip cookie recipe.
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Brown Butter, Chocolate Chip, Pecan Cookies (Bourbon or Whiskey optional) . . . how to
These cookies may take a bit a patients but hey are totally worth it. To be fare the majority of the time will be waiting for them to get cold enough in the fridge so i'm sure you have 1000 other jobs to be getting on with whilst you wait! Who doesn't!
The addition of whiskey or bourbon is entirely optional ans so is the salt flakes. However they both really do bring that little bit of extra special something to them.
These remind me of Christmas in their flavour but can almost certainly be enjoyed anytime of year!
Ingredients
Pecans:
170g pecans
2 tbsp butter
Cookies:
225g brown butter
300g plain flour
1 tsp salt
1/2 tsp bicarb of soda
1 tsp baking powder
215g dark sugar
100g sugar
2 tsp vanilla extract
2 eggs
225g dark choc chunks
3 tbsp bourbon or whiskey
extra pecans and choc chunks plus sea salt flakes
Oven 180C, cook time 12 mins
The BEST Cookie Recipe | Brown Butter Pecan Chocolate Chunk Cookies
You will LOVE them! The best chocolate chip cookies I've ever had! If you like chocolate, you will love these brown butter chocolate chip cookies! They have so much flavor and taste amazing!
Buttered Pecans:
1 and 1/2 cups pecan halves, finely chopped
1 and 1/2 tablespoons unsalted butter
Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration, optional
Instructions
Buttered Pecans:
Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Brown Butter:
Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the toasted bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
Once the butter is at room temperature, you're ready to get baking!
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired.
Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
A BIG THANK YOU TO Baker by Nature for this amazing recipe!
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00:00 Welcome to Alyena's Kitchen
00:18 Making Browned Butter
01:20 Making Buttered Pecans
01:43 Cookie Batter
04:10 Roll out the Cookies
05.00 Tasting the Cookies