Tuesday

My favourite Chocolate Chunk Pecan Cookies


Not that anyone needed another chocolate chip cookie recipe....

But sometimes, to be perfectly honest, I post recipes on this blog mostly for myself (or for a friend who requested it)... so that I can have access to my favourite recipes at all times, online, wherever I may find myself. 
And this just happens to be an extremely good recipe. It's the only cookie recipe I've come across that makes cookies that remain soft & chewy for several days.
This time, my friend Maggie asked me to post this recipe after tasting these cookies the other night. 
So Maggie, this is for you.


Read on for the recipe...


Chocolate Chunk Pecan Cookies
(Recipe adapted from David Lebovitz, Ready For Dessert)
Makes approximately 40 cookies

2 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, room temperature
1 cup brown sugar, packed
3/4 cup granulated sugar
1 tsp vanilla
2 large eggs
2 cups toasted pecans, roughly chopped
14 oz (400grams) semi-sweet chocolate, roughly chopped into chunks

1. in a small bowl, whisk together flour, baking soda and salt
2. In a large bowl (or stand mixer with paddle attachment) beat the butter, sugars and vanilla until smooth. Beat in the eggs one by one. Then stir in the flour mixture, followed by the nuts & chocolate.
3. Divide dough into 4 quarters. Roll each into a long log (about 9 inches long). Cover with plastic wrap and refrigerate for 24 hours (ok, ok if you can't wait that long, refrigerate for at least an hour... they'll still be amazing!).
4. Preheat oven to 350 degrees. Slice the logs into 1.5 cm thickness disks and place them on baking sheets lined with parchment paper.
5. Bake for 10-12 minutes (Do not, under any circumstances, bake for longer than 12 minutes!!!). Remove tray from oven and allow the cookies to firm up while still on the hot tray. After a few minutes, transfer them to a cooling rack.

(the dough also freezes very well for later use)


1 comment:

  1. They remain soft?!!! Game changer! Thanks for taking the time to post the recipe. Very much appreciated.

    ReplyDelete

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