Pecan Double Chip Cookies Food

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CHOCOLATE CHIP PECAN COOKIES



Chocolate Chip Pecan Cookies image

I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.

Provided by Junia Sonier

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup packed brown sugar
⅔ cup butter
1 tablespoon evaporated milk
½ teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 cup chopped pecans

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.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g

DOUBLE CHOCOLATE PECAN COOKIES



Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

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.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN DOUBLE CHOCOLATE CHIP COOKIES



Pecan Double Chocolate Chip Cookies image

Lots of chocolate and loads of pecans make these scrumptious drop cookies doubly decadent!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 48

Number Of Ingredients 11

1 cup I Can't Believe It's Not Butter!® spread
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, toasted and cooled completely
1 cup white baking chips
1 bag (12 ounces) semisweet chocolate chips (2 cups)

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.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg

MEAN CHEF'S DOUBLE CHOCOLATE CHIP COOKIES WITH PECANS



Mean Chef's Double Chocolate Chip Cookies With Pecans image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Feb 12, 2003, and had these comments: "These cookies are fabulous. A double dose of chocolate. Make sure you don't overbake them. You could substitute walnuts for the pecans."

Provided by newspapergal

Categories     Drop Cookies

Time 35m

Yield 12-24 cookies, 24 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces bittersweet chocolate or 11 ounces semisweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
3 large eggs
1/3 cup packed light brown sugar
1 cup granulated sugar
12 ounces chocolate chips (about 2 cups)
1 3/4 cups chopped 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.

PUMPKIN DOUBLE CHOCOLATY CHIP PECAN COOKIES



Pumpkin Double Chocolaty Chip Pecan Cookies image

Was on the Toll House website looking for their original cookie recipe as I had a small amount of their white chocolate chips left but because the bag was cut in half the recipe wasn't there for me to tinker with as I usually do. While in the patnry gathering the ingredients I also found some pecans and some canned pumpkin that I needed to use up so that a) it wouldn't spoil, and b) would clear some shelf space. So I decided to look for a different recipe that could use all three and ended up modifying one of their recipes drastically. Enjoy.

Provided by ChrissyVas

Categories     Chocolate Chip Cookies

Time 25m

Yield 36 serving(s)

Number Of Ingredients 15

2 1/2 cups cake flour
1/2 cup all-purpose flour
chocolate flavor instant pudding and pie filling mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup butter (softened)
1 cup pumpkin puree (Libby's brand)
1 egg
2 teaspoons vanilla extract
1/2 cup milk
1 cup white chocolate chips
1 cup pecans (chopped)

Steps:

  • In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar. Set aside.
  • In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
  • Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
  • Once throughly mixed fold in the pecans and the white chocolate chips. (u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.).
  • Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
  • Using a tablespoon, spoon the batter onto the cookie sheet(s). Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
  • Bake for 10 minutes. Should be moist with an almost fudge brownie like texture towards the top of the cookie. Tastes just as good the next day, if not better. Serving is approximate. (cooking time is per batch).

Nutrition Facts : Calories 148.1, Fat 6.6, SaturatedFat 2.9, Cholesterol 13.4, Sodium 75.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.3, Protein 1.9

DOUBLE-DRIZZLE PECAN COOKIES



Double-Drizzle Pecan Cookies image

I just love anything that has the ingredients of a turtle--chocolate, caramel and pecans. So when I was looking through a Taste of Home cookie book and saw this recipe, I had to try it. These do NOT disappoint. Absolutely yummy especially with a good cup of coffee. This will definitely be a repeat recipe in our home! NOTE: I did make extra of the caramel and chocolate drizzles for extra goodness.

Provided by SteelerSue

Categories     Drop Cookies

Time 30m

Yield 3-4 dozed

Number Of Ingredients 13

1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups chopped pecans, toasted
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup confectioner's sugar
1 square semisweet chocolate (1 ounce)
1 tablespoon butter

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy.
  • Beat in egg and vanilla.
  • Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
  • Shape the dough into 1 inch balls and roll in the pecans, covering completely.
  • Place 2 inches apart on ungreased cookie sheets and flatten slightly.
  • Bake a 350º for 8-10 minutes until lightly browned.
  • Let cool on baking pan for 2 minutes before transferring to a wire rack.
  • In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies.
  • In a small microwave-safe bowl, melt the chocolate and butter until smooth.
  • Drizzle on top of the caramel on the cookies. Let stand until set.

Nutrition Facts : Calories 1695, Fat 84.2, SaturatedFat 34.4, Cholesterol 216.4, Sodium 717.5, Carbohydrate 232.1, Fiber 6, Sugar 176.8, Protein 13.9

CHEWY TOFFEE PECAN CHOCOLATE CHIP COOKIES



Chewy Toffee Pecan Chocolate Chip Cookies image

Absolutely the best cookies ever! I made enough to fill two gallon-size plastic bags and they were gone within a day. This recipe was a runner-up in a contest that was in the Paula Deen magazine. (Her recipe says this makes three dozen, but I came out with about eight dozen) I used chocolate covered toffee bits instead of the plain toffee bits and it was fantastic so don't worry if you can't find the plain ones. The cooking time is cumulative for all batches (and is approximate).

Provided by luvn-n-the-oven

Categories     Dessert

Time 2h

Yield 75-85 cookies

Number Of Ingredients 15

3 cups all-purpose flour
1 cup chopped pecans
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon table salt
1/2 cup unsalted butter, softened
1/2 cup all-vegetable shortening
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels
1 (8 ounce) bag toffee pieces
1 cup turbinado sugar

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.

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