Easy Pecan Chocolate Thins Cookies 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.

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 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.

EASY PECAN CHOCOLATE THINS (COOKIES)

Steps:

• Set oven to 400 degrees (set oven rack to middle position).
• In a bowl using an electric mixer, beat butter, brown sugar and salt until light and fluffy (about 4 minutes).
• Beat in egg and vanilla until just combined.
• Sift the flour over the batter, then fold into the batter.
• Fold in minced pecans and chocolate chips (if using).
• Drop by level 1/2 teaspoons batter leaving about 2-inches apart.
• Bake for about 5-6 minutes or until pale golden around edges.
• Carefully loosen hot cookies with a metal spatula and transfer to racks to cool (if cookies become to firm to remove without breaking, just return to oven for a cople of seconds to soften).

PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.

CHOCOLATE CHUNK PECAN COOKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
• Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
• Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.

PECAN THINS

Steps:

• Cream butter.
• Gradually add sugar, beating well.
• Add egg and vanilla and blend well.
• Combine dry ingredients except pecans and gradually add to creamed mixture, beating well after each addition.
• Stir in pecans.
• Divide dough in half and shape each half into a 1 1/2" diameter log.
• Wrap in plastic wrap and chill 3 hours or until firm.
• Cut dough into 1/4" thick slices.
• Place 2" apart on lightly greased cookie sheet.
• Bake for 12 minutes or until lightly browned at 350°.
• Cool on wire racks.
• Can be stored in airtight container for several weeks.

GIANT WHITE-CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
• In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
• Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
• Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

EASY PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, combine cake mix, eggs, oil, water, and sugar.
• Mix Well.
• Add in pecans and chocolate chips.
• Mix Well.
• Drop by teaspoonfuls on slightly greased cookie sheet.
• Bake at 350 degrees for approximately 15 minutes or til lightly browned.