PECAN CHOCOLATE-CHUNK COOKIES
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 45
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds.
- In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.
- Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.
- Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
- Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
CHOCOLATE CHUNK AND PECAN COOKIES
Categories Cookies Chocolate Nut Dessert Bake Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 18 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
- Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
- Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES
Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.
Provided by newspapergal
Categories Drop Cookies
Time 36m
Yield 22 5inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Provided by happynana
Categories Drop Cookies
Time 1h
Yield 16 cookies
Number Of Ingredients 12
Steps:
- I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- Preheat oven to 350 degrees.
- Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- Whisk flour, baking powder, baking soda and salt in medium bowl.
- In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions; about 1/4 cup each.
- Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
CHOCOLATE CHUNK PECAN COOKIES
You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
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