How To make Chocolate Pecan Chunk Cookies
2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
12 tb Unsalted butter; softened
1 c Packed light brown sugar
3/4 c Granulated sugar
2 lg Eggs; room temp
1 ts Vanilla extract
12 oz Semi-sweet chocolate
Cut into chunks (1/4") 1 c Macadamia nuts; coarsely
-chopped 1/2 c Pecans; coarsely chopped
Preheat oven to 350F. Line two baking sheets with baking parchment or aluminum foil. In a medium bowl, stir together the flour, baking soda, and salt. Sift the mixture. In a large bowl, using a mixer set at low speed, beat the butter for 30-45 seconds or until creamy. Gradually add the sugars and beat at medium speed for 1-2 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla. Using a wooden spoon, stir in the flour mixture. Add the chocolate chunks, macadamia nuts and pecans, and stir until well combined. Form the cookies by packing the dough into a 1/4-cup measuring cup. Drop the formed dough onto the baking sheets, leaving about 3 inches between cookies. Flatten the dough slightly with the palm of your hand. Bake for 20-25 minutes or until lightly browned around the edges but still slightly soft in the center. Cool the cookies on the baking sheets for 3-5 minutes. Transfer the cookies to wire racks to cool completely. -----
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Making Chocolate Chip Pecan Cookies ???? #shorts
These 1-bowl Chocolate Chip Pecan Cookies are a chewy and delicious cookie packed with equal parts chocolate chips and chopped pecans. They're complete with a soft center and perfectly crisp edges. Vegan
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Levain Bakery's Chocolate Chip Walnut Cookie
How to make a copycat of Levain Chocolate Chip Walnut Cookie? Let's indulge today with this super rich recipe :)
This recipe yields 8 pieces of 6ounces cookie. If you want it smaller then you can make 16 pieces.
Here's what you'll need:
200 grams cold unsalted butter
3/4 cup brown sugar (130g)
1/2 cup white sugar (100g)
2 large eggs
1 tsp vanilla
2 and 1/2 cup all purpose flour (312g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
1/2 tsp salt (3g)
2 cups roasted walnuts (roughly chopped) 200g
2 and 1/2 cup semi sweet chocolate chips (300g)
Each of the cookie weighs 6 ounces(170g each)
ARABIC:
كيفية عمل نسخة مقلدة من Levain Chocolate Chip Walnut Cookie؟ دعونا نستمتع اليوم بهذه الوصفة الغنية جدًا :)
إليك ما ستحتاج إليه:
200 جرام زبدة غير مملحة باردة
3/4 كوب سكر بني (130 جم)
1/2 كوب سكر أبيض (100 جرام)
2 بيض كبير
1 ملعقة صغيرة فانيليا
2 و 1/2 كوب دقيق متعدد الأغراض (312 جم)
1 ملعقة صغيرة بيكنج بودر (5 جم)
1 ملعقة صغيرة من صودا الخبز (5 جم)
1/2 ملعقة صغيرة ملح (3 جم)
2 كوب من الجوز المحمص (مفروم تقريبًا) 200 جم
2 و 1/2 كوب رقائق شوكولاتة نصف حلوة (300 جرام)
يزن كل ملف تعريف ارتباط 6 أونصات (170 جم لكل منها)
PORTUGUESE:
Como fazer um imitador de Levain Chocolate Chip Walnut Cookie? Vamos entrar hoje com esta receita super rica :)
Aqui está o que você precisará:
200 gramas de manteiga sem sal fria
3/4 de xícara de açúcar mascavo (130g)
1/2 xícara de açúcar branco (100g)
2 ovos grandes
1 colher de chá de baunilha
2 e 1/2 xícara de farinha de trigo (312g)
1 colher de chá de fermento em pó (5g)
1 colher de chá de bicarbonato de sódio (5g)
1/2 colher de chá de sal (3g)
2 xícaras de nozes torradas (picadas) 200g
2 e 1/2 xícara de gotas de chocolate semi-doce (300g)
Cada biscoito pesa 6 onças (170g cada)
SPANISH:
¿Cómo hacer un imitador de Levain Chocolate Chip Walnut Cookie? Disfrutemos hoy con esta receta súper rica :)
Esto es lo que necesitarás:
200 gramos de mantequilla sin sal fría
3/4 taza de azúcar morena (130 g)
1/2 taza de azúcar blanca (100 g)
2 huevos grandes
1 cucharadita de vainilla
2 y 1/2 taza de harina para todo uso (312 g)
1 cucharadita de polvo de hornear (5 g)
1 cucharadita de bicarbonato de sodio (5 g)
1/2 cucharadita de sal (3 g)
2 tazas de nueces tostadas (picadas) 200 g
2 y 1/2 taza de chispas de chocolate semi dulce (300 g)
Cada una de las galletas pesa 6 onzas (170 g cada una)
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The most perfect chocolate-chip cookies you will ever see
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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