Chocolate Chip Pecan Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper.

   Ca. 5 min.

   Kokkens note: Using parchment paper prevents the cookies from sticking and makes cleanup much easier.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

   Ca. 2 min.

3. 3

   In a separate large bowl, using an electric mixer or a stand mixer with the paddle attachment, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light and creamy.

   Ca. 3 min.

   Kokkens note: Creaming the butter and sugars well incorporates air, which helps give the cookies a lighter texture.

4. 4

   Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

   Ca. 2 min.

   Kokkens note: Make sure each egg is fully incorporated before adding the next to ensure a stable emulsion.

5. 5

   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

   Ca. 2 min.

   Kokkens note: Overmixing can develop the gluten in the flour, resulting in tough cookies.

6. 6

   Gently fold in the semisweet chocolate chips and chopped pecans with a spatula until they are evenly distributed throughout the dough.

   Ca. 1 min.

7. 7

   Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator.

   Ca. 30 min.

   Kokkens note: Chilling the dough is crucial for preventing the cookies from spreading too much while baking and deepens the flavor.

8. 8

   Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each one.

   Ca. 5 min.

   Kokkens note: A cookie scoop ensures evenly sized cookies that will bake uniformly.

9. 9

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies might look slightly underdone in the middle.

   Ca. 12 min.

10. 10

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    Ca. 5 min.

    Kokkens note: Letting them set on the hot pan allows the centers to finish cooking without overbaking the edges.