| Chocolate Chip and Butter Pecan Cookies Makes about 25 large cookies 2 ¼ cup flour 1 1/8 cup pecans, chopped 1 cup semi sweet chocolate chips 1 cup butter, room temperature 2/3 cup light brown sugar ½ cup sugar ¼ cup light brown sugar, additional 2 eggs 1 ½ teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda Prepare a baking sheet with foil or silpat. In a pan over medium low heat add half the butter. When it begins to brown and smell fragrant add pecans and ¼ cup of brown sugar. Stir and cook until the sugar has dissolved, and the pecans are lightly toasted. In a mixing bowl add flour, baking powder, baking soda and salt together with a whisk or fork. Set aside. In the bowl of a stand mixer (you can also, of course use a hand electric mixer) Add the remaining sugars, the rest of the butter and cream them together. The mixture will become lighter in color. Add the vanilla extra and one egg. Mix in egg completely then add other egg and mix that in. Scoop in flour mixture a little at a time using a ½ cup measure. You will have to stop and scrap the side of the bowl occasionally. Once the flour is mixed in add in the butter pecan mixture. All of it including the butter left in the pan. Mix that in just until incorporated. Cover bowl with plastic wrap or foil and refrigerate for 20 minutes. Preheat oven to 350 degrees F or 177c Remove from fridge and stir in the chocolate chips by hand. Scoop out 1 ½ ounce of dough, or a golf ball sized onto the baking sheet about 4 inches apart. Bake for 10-11 minutes. Pull out the oven and let cool a few minutes and move to a baking rack to finish cooling. Store in a airtight container. Enjoy. Peace, CK |
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