Killer Pecan Chocolate Chip Recipe
Killer Pecan Chocolat Chip recipe
Indulge in the ultimate chocolate chip cookie experience with this exceptional recipe, acclaimed by many people I know as the best they've every tried. What sets these cookies apart is their perfect balance of textures and flavors - they're irresistibly soft and chewy, a delightful contrast that cookie connoisseurs often seek but rarely find. Each bite is a harmonious blend of sweet and savory notes, with the richness of the chocolate chips melting into the dough, creating a taste sensation that's both comforting and sophisticated. Whether you're a seasoned baker or trying your hand at homemade cookies for the first time, this recipe promises to deliver cookies that not only satisfy your sweet tooth but also elevate your baking repertoire.
Equipment
- Stand mixer Not mandatory but makes things much easier.
- Cookie sheet Size is based on the amount of cookies you want to bake
Ingredients
- 225 gr Softened butter It's important to make sure the butter is sofftened in order to be able to cream it with the sugar
- 200 gr White sugar
- 220 gr Brown sugar If you don't have brown sugar, you can add some molasses to grnulated sugar; refer to the below calculator. Brown sugar/molasses is vital for this recipe.
- 2 Eggs Try to have the eggs a room temperature before incorporating in the recipe. You can do this by putting them in warm water 10 minutes before using them.
- 5 gr Vanilla paste If using vanilla extract, use 10 ml and if using vanialla bean, 1 long bean should be sufficient
- 375 gr All purpose flour You don't need to use cake flow or low protein flower for this recipe
- 5 gr Baking soda
- 4 gr salt
- 335 gr semi-sweet chocolate. I have used a mix of white, chocolate and dark and loved the contrast.
- 150 gr whole Pecans
Instructions
- Preheat oven to 175C (300F)
- Cream together the butter, white sugar, and brown sugar until smooth
- Beat in the eggs one at a time, then stir in the vanilla
- Add baking powder and salt to the flour and mix well.
- Add all the flour to the batter and mix at very slow speed just until incorporated.
- Add chocolate chips and mix at very slow speed
- When chocolate cips are incorporated, remove the bowl from the stand mixer and mix in the pecans by hand to avoid breaking them up too much
- Make dough balls (size depends on how large you want the cookies); I tend to make about 100 gr balls
- Place dough balls in the freezer for about 10 minutes to firm up
- Place the balls on a cookie sheet and bake the balls fr about 13 minutes or until you start seeing slightly browned edges.
- Remove the cookies and very slightly push down the cookies using a ramekin or bottom of a glass. This step is optional but I prefer having a more uniform cookie.