Double Chocolate Chip Cookies With Pecans Food

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.

PECAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.

DOUBLE CHOCOLATE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

MEAN CHEF'S DOUBLE CHOCOLATE CHIP COOKIES WITH PECANS

Steps:

• Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F.
• Line 2 baking sheets with parchment paper.
• Sift together the flour, baking soda and salt into a medium bowl and set aside.
• Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
• Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
• In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
• Stir the espresso mixture into the chocolate mixture.
• Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
• Set the bowl over a pan of hot, hot simmering water.
• Stir with a hand-held wire whisk until warm to the touch.
• Attach the bowl to the mixer stand.
• Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
• Fold into the warm chocolate mixture.
• Fold in the flour.
• Stir in the chocolate chips and pecans.
• Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
• Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
• Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
• Repeat with the remaining dough.

DOUBLE CHOCOLATE CHIP COOKIES WITH PECANS

Steps:

• Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Sift together the flour, baking soda and salt into a medium bowl and set aside. Melt the chocolate and butter in the top of a double boiler over hot, simmering water. Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
• In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved. Stir the espresso mixture into the chocolate mixture.
• Combine the eggs and both sugars in the 4 1/2 quart bowl of a heavy-duty electric mixer. Set the bowl over a pan of hot, hot simmering water. Stir with a hand-held wire whisk until warm to the touch. Attach the bowl to the mixer stand. Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes. Fold into the warm chocolate mixture. Fold in the flour. Stir in the chocolate chips and pecans.
• Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to1/2 inches between the cookies. Bake for 12 to14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
• Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.

CHEWY TOFFEE PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
• In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
• Add molasses, eggs, and vanilla; beat on low speed just until blended.
• Gradually add flour mixture, beathing just until dough forms.
• Stir in chocolate morsels and toffee bits.
• Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
• Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
• Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
• NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.