CHOCOLATE CHUNK PECAN COOKIES
You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
- Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
- Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.
Nutrition Facts : Calories 294 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
CHOCOLATE CHUNK AND PECAN COOKIES
Categories Cookies Chocolate Nut Dessert Bake Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 18 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
- Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
- Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
CHOCOLATE CHUNK PECAN COOKIES
Steps:
- Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.
MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
PECAN CHOCOLATE-CHUNK COOKIES
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 45
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds.
- In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.
- Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.
- Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
- Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
CHOCOLATE PECAN PEANUT BUTTER COOKIES
Take your peanut butter cookies to the next level with these Chocolate Pecan Peanut Butter cookies. These yummy Chocolate Pecan Peanut Butter Cookies get their appeal from chopped chocolate chunks and toasted pecans.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 30 servings, 1 cookie each
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Mix first 3 ingredients until blended. Beat peanut butter, butter and sugars in large bowl with mixer 4 min. or until very creamy. Add egg and vanilla; beat 3 min. or until fluffy. Stir in flour mixture until blended. Stir in remaining ingredients.
- Drop heaping tablespoonfuls of dough, about 1 inch apart, onto baking sheets; press lightly to flatten to 2-inch diameter.
- Bake 9 to 10 min. or until lightly browned. (Do not overbake.) Cool on baking sheets 5 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES
Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.
Provided by newspapergal
Categories Drop Cookies
Time 36m
Yield 22 5inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES
Categories Cookies Mixer Chocolate Fruit Nut Dessert Bake Quick & Easy Dried Fruit Apricot Cherry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
- Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
CHOCOLATE CHUNK COOKIES WITH PECANS DRIED APRICOTS
My friend Cheryl, passed this recipe to me. The cookies came out DEVINE! I make them without the cherries, but I am sure they would be great with them too! I also lined the cookie sheet with parchments paper to avoid too much spreading. When I make these cookies I let the dough chill for about 45 minutes. Make sure if you opt for white chocolate you use fine quality white chocolate, because it does make a difference!! I also used a small scoop to drop the cookies on the baking sheet.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together, flour, baking soda, baking powder and salt.
- In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined.
- Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
- Keep in airtight container at room temperature for about 5 days.
Nutrition Facts : Calories 143.4, Fat 8.1, SaturatedFat 3.7, Cholesterol 26.8, Sodium 117.1, Carbohydrate 16.7, Fiber 0.6, Sugar 9.3, Protein 1.7
CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g
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Cuisine BakingEstimated Reading Time 5 minsCategory Baking
- In a stand mixer fitted with a paddle attachment, mix the butter on low until smooth. Add in both sugars and cream on medium-low speed until lighter in color and fluffy, about 4-5 minutes. Add in the eggs one at a time, mixing until each is fully incorporated. Add in the vanilla and mix until incorporated.
- Add in the flour mixture in 2 additions, mixing each addition on low speed until the flour is just incorporated. Stir in the pecans and both chocolates by hand.
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