Pecan Chocolate Chip Cookies
These pecan chocolate chip cookies have chewy centres with crispy edges, are packed with melting chocolate chips and crunchy pecans, and are ready to enjoy in under 25 minutes!
Equipment
- 3 baking trays
Ingredients
- 170g (⅔ c + 2 teaspoons) butter, softened
- 140g (⅔ c) soft brown sugar
- 60g (¼ c) white sugar / granulated sugar
- 1 teaspoon vanilla bean paste / vanilla extract
- 2 egg yolks
- 220g (1½ c) plain flour
- pinch salt
- ¾ Teaspoon bicarbonate of soda
- 100g (3½ oz) chocolate chips or chocolate, roughly cut into chunks
- 75-100g (2½ - 3½ oz) pecan nuts, roughly chopped
Instructions
- Preheat the oven to 160℃ fan / 180˚C / 320℉ convection / 356℉.
- Line three baking trays with baking paper. (You can use two baking trays but they do spread, so to be safe I use three.)
- Beat the softened butter with the brown sugar, white sugar and vanilla bean paste / vanilla extract in a stand mixer, electric beaters or by hand, until fluffy.
- Add the egg yolks and stir to combine.
- Mix the flour with salt and bicarbonate of soda, then add this to the creamed butter.
- Mix to combine. It will take a little time for the dough to come together.
- When the dough has just come together, add the chocolate chips / chocolate chunks and pecan nuts and lightly mix until well combined.
- Use an ice cream scoop to scoop the cookie dough onto the lined trays or take a tablespoon of the mixture and roll into a ball. Leave room on the baking sheets to allow for the cookies to expand when baking (I recommend 6 per tray).
- Place in the preheated oven and bake for 10-12 minutes, until the cookies are lightly golden.
- Leave to cool on the trays for 5 minutes before moving to a wire cooling rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature.
Video
Notes
Pecans – pecans are sweet and buttery, and work so well in baking. You can substitute with walnuts.
Chocolate – either use chocolate chips or chop a bar of chocolate in to chocolate chunks. We prefer dark chocolate chips / semi-sweet chocolate chips, but you can use milk chocolate chips if you prefer.
Egg yolks – these make the cookies chewy and moist. For recipes to use up the egg whites, see ‘Ideas for leftover ingredients’ just above the recipe card.
Plain flour – all purpose flour.
Bicarbonate of soda – baking soda.
Butter – I like to use unsalted butter and add a pinch of salt. If you prefer to use salted butter, leave out the extra salt.
Brown sugar – soft brown sugar adds a moistness to the cookie, and a rich slightly caramel taste.
White sugar – granulated sugar.
Salt – a sprinkle of sea salt helps accentuate the chocolate flavour.
Bring the butter and egg yolks to room temperature before mixing the cookie dough. Using softened butter make beating the butter and sugars together so much easier! Room temperature egg yolks blend easier into the batter.
Line your baking sheets / cookie sheets with parchment paper or a silicone mat to stop the baked cookies from sticking to your tin.
The cookies do spread, so leave room in between the cookie dough to allow for this.
Underbake rather than over bake. The cookies will continue to cook slightly when they come out of the oven, if they are over baked you will lose that chewy centre.
Don’t move the cookies to a cooling rack as soon as they come out of the oven as they are fragile and will crumble. They become less delicate as they cool.
Nutrition
Calories: 213kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 110mgPotassium: 71mgFiber: 1gSugar: 13gVitamin A: 269IUVitamin C: 0.03mgCalcium: 19mgIron: 1mg
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