chocolate chip pecan cookies
I’m a cookie lover. I enjoy all kinds of cookies. Don’t get me wrong, chocolate chip cookies are a classic for a reason, but I am always adding or changing recipes to make them a little more interesting. So, I hereby present to you my go-to chocolate chip cookie recipe with the addition of toasted pecans, because to me pecans are elite when it comes to nuts. They are so buttery and delicious. That said, each nut has its time and place, so I will strongly support swapping pecans out for walnuts or pistachios if you want. I’ll probably do this myself for the next batch I make. Just make sure you don’t skip toasting the nuts. I realize this is an extra step that requires planning ahead, but it really does make the cookies tastier. If you don’t eat nuts, just swap in more chocolate!
chocolate chip pecan cookies
yield: 22 cookies
226 g (2 sticks) butter at room temperature
175 g (scant 1 cup) brown sugar
175 g (scant 1 cup) granulated sugar
1 egg + 1 yolk
1 1/2 tsp vanilla
340 g (2 3/4 cups) all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt (1/2 tsp if using table salt)
200 g (heaping 1 cup) bittersweet chocolate chunks or chips
100 g (1 cup) pecans; toasted, cooled and chopped
Flaky salt (optional)
In a the bowl of a stand mixer, add the butter and both sugars (put the butter wrappers to the side). Mix on medium for about 5 minutes, until the butter lightens in color and is fluffy. Add the egg and egg yolk, scrape the bottom of the bowl with a spatula, and mix until combined for another minute or two. Add the vanilla extract and mix until just combined. Add the flour, soda, powder and salt to the mixer and mix just until combined. Remove the bowl from the stand. Add the chocolate and pecans and mix by hand with a spatula until the chocolate and nuts look evenly distributed.
On a quarter sheet pan, use the greasy side of the butter wrappers to grease the bottom of the pan. Scoop the dough with a size 20 (3 Tb) cookie scoop onto the greased pan. You should get about 22 scoops of dough. Place the pan into a large zip top bag and refrigerate for at least 24 hours, and up to 3 days.
When ready to bake, preheat your oven to 350F. Place 8 dough balls straight from the fridge onto a baking sheet lined with parchment or a silicone mat and, for a little extra flavor, top each one with flaky salt. Bake in the oven for 8 minutes, rotate the pan 180 degrees, and bake for another 8 minutes, or until cookies are still soft and pale in the center but the edges are starting to brown feel somewhat firm to the touch. This is the key to a cookie that is firm but still a little pliable and tender in the center. Remove from the oven and set on a rack to cool completely before storing in an airtight container or cookie jar. Repeat for remainder of cookies or freeze your leftover dough until ready to use.
*If baking straight from frozen, you will need to add a few extra minutes of baking time. The amount of extra time will depend on your oven, so be sure to check on them every 1-2 minutes past the original bake time.
