Pecan Chocolate Chip Cookies: A Crispy & Chewy Delight!
Homemade Pecan Chocolate Chip Cookie Recipe
Discover the joy of baking with this irresistible recipe for Pecan Chocolate Chip Cookies! These cookies boast a delightful crispy texture on the outside and a wonderfully chewy center, packed with the rich flavors of toasted pecans and sweet chocolate chips. Perfect for an afternoon treat with coffee or milk!
Cookie Dough Ingredients- 45g Unsalted Butter, softened to room temperature
- 35g Granulated Sugar
- 35g Brown Sugar (light or dark)
- Pinch of Salt
- 1 Egg Yolk
- A dash of Vanilla Extract or Oil
- 75g Cake Flour (or All-Purpose Flour)
- 2g Baking Powder
- 1g Baking Soda
- 35g Chocolate Chips
- 35g Toasted Pecans, roughly chopped
- 30g Toasted Almonds, roughly chopped
Cooking Instructions
Step 1
Begin by placing 45g of softened unsalted butter in a mixing bowl. Use a whisk or spatula to cream the butter until it’s smooth and creamy. Ensure the butter is at room temperature, not too cold or melted, as this affects the cookie’s texture.
Step 2
Add 35g of granulated sugar and 35g of brown sugar to the creamed butter. If you’re using dark brown sugar, it will add a deeper molasses flavor. Also, add a pinch of salt to balance the sweetness.
Step 3
Cream the butter and sugars together using a whisk or spatula for about 2-3 minutes, until the mixture is light and fluffy, and you can no longer feel the sugar granules grinding. This step is crucial for achieving a crispy cookie.
Step 4
Incorporate 1 egg yolk and a dash of vanilla extract (or oil) into the butter-sugar mixture. The vanilla will enhance the overall aroma and flavor of your cookies.
Step 5
Mix well until everything is thoroughly combined and the mixture is smooth. The egg yolk will contribute to a richer, softer cookie dough.
Step 6
Sift together 75g of cake flour, 2g of baking powder, and 1g of baking soda directly into the wet ingredients. Sifting aerates the dry ingredients, preventing lumps and contributing to a lighter cookie texture.
Step 7
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can develop gluten and make your cookies tough. Stop mixing when you can still see a few streaks of flour.
Step 8
Now, add the mix-ins: 35g of chocolate chips, 35g of roughly chopped toasted pecans, and 30g of roughly chopped toasted almonds. Toasting the nuts beforehand will bring out their wonderful nutty flavor.
Step 9
Gently mix these ingredients into the dough with your spatula until they are evenly distributed. The dough should start to come together as a cohesive mass.
Step 10
Shape the dough into a rough ball, wrap it tightly in plastic wrap or parchment paper, and refrigerate for at least 40 minutes. Chilling the dough makes it easier to handle, prevents excessive spreading during baking, and deepens the flavors.
Step 11
Once chilled, divide the dough into portions of about 50g each. Roll them into balls and place them on a baking sheet lined with parchment paper, ensuring there’s enough space between each cookie as they will spread.
Step 12
For a decorative touch, gently press 2-3 extra chocolate chips onto the top of each cookie dough ball before baking.
Step 13
Bake in a preheated oven at 180°C (350°F) for about 12 minutes, or until the edges are golden brown and the centers are set. Oven temperatures can vary, so keep an eye on your cookies to prevent over-baking.
Step 14
【Tip for Perfectly Round Cookies】 While the cookies are still warm and soft right out of the oven, you can place a round cookie cutter or a small glass over each cookie and gently twist. This will help create beautifully uniform, round cookies. Allow them to cool completely before moving.
Step 15
Let the cookies cool completely on a wire rack before serving. Arrange them on a plate for a delightful presentation. Enjoy your homemade Pecan Chocolate Chip Cookies with a glass of milk or a cup of coffee!
