Chocolate Chip Pecan Cookies
A classic American cookie featuring a soft, chewy center, crisp edges, and generous amounts of chocolate and pecans. The dough is briefly chilled before baking to ensure a perfect texture and prevent excessive spreading. This recipe yields a reliably delicious batch perfect for sharing.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 57 min
- Annoksia
- 12
- Vaikeustaso
- Helppo
- Annosta kohti
- 495 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, maito, pähkinät ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
- 280 gall-purpose flour
- 1 tlbaking soda
- 1 tlsalt
- 227 gunsalted butter, softened to room temperature
- 150 ggranulated sugar
- 165 glight brown sugar, packed
- 2 kpllarge egg, at room temperature
- 1 tlvanilla extract
- 200 gsemisweet chocolate chips
- 120 gpecan, roughly chopped
Välineet
wire rack · parchment paper · spatula · baking sheet · mixing bowl · electric mixer · whisk · oven
Valmistusohje
Vaihe vaiheelta
- 1
Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper.
Noin 5 min
Kokin vinkki: Using parchment paper prevents the cookies from sticking and makes cleanup much easier.
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Noin 2 min
- 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.
Noin 3 min
Kokin vinkki: Creaming the butter and sugars well incorporates air, which helps give the cookies a lighter texture.
- 4
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Noin 2 min
Kokin vinkki: Make sure each egg is fully incorporated before adding the next to ensure a stable emulsion.
- 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Noin 2 min
Kokin vinkki: Overmixing can develop the gluten in the flour, resulting in tough cookies.
- 6
Gently fold in the semisweet chocolate chips and chopped pecans with a spatula until they are evenly distributed throughout the dough.
Noin 1 min
- 7
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator.
Noin 30 min
Kokin vinkki: Chilling the dough is crucial for preventing the cookies from spreading too much while baking and deepens the flavor.
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each one.
Noin 5 min
Kokin vinkki: A cookie scoop ensures evenly sized cookies that will bake uniformly.
- 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.
Noin 12 min
- 10
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Noin 5 min
Kokin vinkki: Letting them set on the hot pan allows the centers to finish cooking without overbaking the edges.
Annosta kohti
Ravintoarvot
- Kalorit
- 495,2kcal
- Proteiini
- 5,8g
- Hiilihydraatit
- 54,8g
- Rasva
- 29,2g
- Kuitu
- 2,5g
- Sokeri
- 35,1g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store in an airtight container at room temperature.
Enjoy at room temperature or warm briefly in a microwave for 10 seconds for a fresh-from-the-oven feel.
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