Chocolate Chip Pecan Sea Salt Cookies Food

MILK CHOCOLATE CHIP-PECAN COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
• Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, baking powder, and salt in a medium bowl.
• Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP, PECAN & SEA SALT COOKIES

Steps:

• Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don't turn into one big glob in the oven.
• Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they're all done. Take the cookies out and let them cool for about ten minutes, and they'll be ready to eat (or just.
• Pictures at: http://somuchtoeattoolittletime.blogspot.com/2013/07/chocolate-chip-pecan-sea-salt-cookies.html.

SEA SALT CHOCOLATE CHIP COOKIES

Steps:

• Cream together your butter and sugars until light and fluffy.
• Add in your egg yolks, mixing on a low speed until fully combined.
• Sift together the remaining dry, and slowly incorporate until fully mixed.
• Lastly, add in your chocolate chips and only mix until just combined.
• I use a size 16 blue scoop which is equivalent to 2 1/2 tablespoons. I scoop onto lined parchment baking sheets and bake at 325 for 15 minutes.

CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat oven to 350?.
• Whisk together dry ingredients (except chocolate chips).
• Add egg, vanilla and maple syrup, mixing well.
• Add coconut oil and chocolate chips, mixing well.
• Drop by mini ice cream scoopfuls (or tablespoons) onto cookie sheet, flattening each into a cookie shape approximately 1/4" thick.
• Bake 12 minute then allow to cool on wire racks.

PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 170 degrees Celsius Line 2 baking trays with baking parchment.
• Cream the butter, sugars and liquid glucose together until light and fluffy.
• Add in the vanilla extract.
• Gradually add in the lightly beaten egg, beating after each addition.
• Sift the flour and baking powder inches Mix until well blended.
• Fold in the pecans and chocolate chips until evenly distributed.
• drop teaspoonfuls of the dough onto the prepared tray; bake in the preheated oven for 15-18minutes.

CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat oven to 375°F Beat butter, sugars, egg and vanilla.
• Add flour, oats and baking soda. Mix until blended.
• Add chocolate chips and pecans.
• Drop by level tablespoonfuls of dough onto ungreased baking sheets.
• Bake approximately 7-8 minutes (depends on your oven; you want these cookies to be tender coming out, but they should look like they are done baking).
• Transfer onto a wire rack after cooling for a few minutes.