Pecan Chocolate Chip Cookies
@under_baked Pecan Chocolate Chip Cookies Recipe Makes 4 Large cookies (multiply recipe as needed) 56g Softened Unsalted Butter 56g White Granulated Sugar 1/8 tsp Salt 30g Eggs 75g All Purpose Flour 11g Dutch Processed Cococa Powder 1/2 tsp Baking Powder 48g Dark Chocolate Chips (55-60%) 20g Pecans (medium sized chopped) Preparation: 1. Cream butter, sugar and salt on medium speed for 2-3 minutes. 2. Add eggs in 2-3 parts. 3. Sift the flour, cocoa and baking powder over the butter mixture. 4. Fold until 70% mixed and add the inclusions (dark chocolate and pecans) and fully combine. 5. Refrigerate the dough for 1 hour. 6. Divide the dough into 72g portions, roll them into balls and place them on a baking sheet lined with parchment paper. 7. Preheat the oven to 180C (fan mode off), placing a baking rack at the middle shelf of the oven. 8. Top with pecans and chocolate chunks and press them into the dough. 9. Lower the temperature to 170C (fan mode off) and bake for 20 minutes. After the cookies have sufficiently cooled down (about 15-20 minutes), transfer to a cooling rack to cool down completely. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #cookierecipes #cookiesoftiktok #chocolatechipcookiesrecipe
♬ flower day – jeanie
Chocolatey cookie dough (that has cocoa added to it), with lots of chocolate chips and pecans.
First published:
Last modified:
Pecan Chocolate Chip Cookies:
Equipment: No special equipment is needed.
Recipe: 4 Large Cookies (multiply recipe as needed)
Cookie Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 56g |
| White Granulated Sugar | 56g |
| Salt | 1/8 tsp |
| Eggs | 30g |
| All Purpose Flour | 75g |
| Dutch Processed Cocoa Powder | 11g |
| Baking Powder | 1/2 tsp |
| Dark Chocolate Chips (55-60%) | 48g |
| Pecans (medium sized chopped) | 20g |
Preparation instructions:
- In a medium sized bowl, using an electric handheld mixer, cream butter, sugar and salt on medium speed for 2-3 minutes.
- Add the eggs in 2-3 parts, mixing on medium speed, and scraping the bowl occasionally with a spatula to ensure even mixing.
- Sift the flour, cocoa and baking powder over the butter mixture.
- Using a spatula, fold with cutting like motions, until 70% mixed and add the inclusions (dark chocolate chips and pecans). Fully combine with a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
- Preheat the oven to 180C (fan mode off), placing a baking rack at the middle shelf of the oven.
- Divide the dough into 72g portions, roll them into balls and place them on a baking sheet lined with parchment paper, evenly spaced.
- Top the cookies with pecans and chocolate chunks and press them into the dough.
- Lower the temperature to 170C (fan mode off) and bake for 20 minutes. Transfer the baking sheet onto a cooling rack for 15-20 minutes. After that, the cookies can be transferred directly to a cooling rack to cool down completely.
