Slightly chewy, Pecan Chocolate Chip Cookies are crammed full of chocolate and nuts.
Although I’m not always keen on nuts in biscuits and cakes, there are some places they are perfect, biscotti is one, and choc chip and nut cookies are another.
Walnuts or pecans?
You could use walnuts instead of pecans in these cookies (although you’d have to call them Walnut Chocolate Chip Cookies), but I prefer pecans. Partly it’s because they don’t ever taste bitter, unlike some walnuts, and partly because I just don’t keep walnuts in the house since one of the children developed a rather nasty allergy (Epipens and all).
Chewy cookies or crispy cookies?
The secret is in the baking time. I cook mine for 12 minutes to keep them quite soft in the centre, but for a crisper biscuit, leave them in for an extra 2-3 minutes. To a certain extent, you have to figure out which you prefer. Either way, they are delicious.
Why do you chill cookie dough and not biscuit dough?
The difference is in the proportion of butter that you use. A cookie typically has a higher proportion of butter to sugar and flour than an English biscuit has.
The primary reason for chilling is so that the cookie spreads less when it’s cooked. This is partly because the butter will be colder and by the time it’s heated up enough to spread, the edges will be firming up. The other reason is that the flour will have had time to absorb some of the moisture in the dough, so it’s a more stable dough in general.
So do chill the dough when the recipe asks for it. But if you know you’re not going to have time then..
Freeze the dough for quick-cook Pecan Chocolate Chip Cookies
You can either freeze the dough at the point that it would otherwise go into the fridge or, if you want speedy cookies when you cook them, get to the stage of making balls and putting them on the baking sheet. Freeze them on the baking sheet, then transfer to a plastic box when they’re completely frozen. When you’re ready to cook, put the frozen dough balls back on the baking sheet to cook and add 2-3 minutes to the cooking time.
- Magic Liner or a Silicone Baking Mat – You don’t have to grease them either as they’re totally non-stick. You just put them on your baking sheet. Both go in the dishwasher to clean or you can wash them in hot, soapy water.
If you like this…
…Why don’t you try:
Pecan Chocolate Chip Cookies
- 75 g pecans
- 100 g butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 200 g self-raising flour
- 150 g chocolate polka dots
- Grease the baking trays if you aren’t using a liner
- Roughly chop the pecansYou want them the same size or slightly bigger than the chocolate drops
For the Pecan Chocolate Chip Cookies:
- Using a stand mixer or hand mixer, beat the butter and sugars together on high
- Beat in the egg and vanilla extract
- On slow, mix in the flour until you have a ball of dough
- On very slow (or by hand), mix in the chocolate polka dots and pecans
- Put your ball of dough in a plastic bag/plastic box with lid, or wrap it in clingfilm. Chill in the fridge for about an hourYou can leave it overnight if necessary
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Pinch dough from the ball and roll into a small ball in your hands. Use about the size of a heaped teaspoonful. Make the balls slightly taller than wide and slightly flatten on topYou will make about 18 cookies
- Put on the baking sheet leaving plenty of space between
- Cook for 12-15 minutes until barely beginning to brown at the edgesCheck after 12 minutes – they will continue to cook out of the oven
- Remove from the oven and leave on the baking sheet for 10 minutes
- Transfer to a wire cooling rack.
Everyday Cooks Tips:Storage:
- Store in an airtight container for up to a week
- Prepare the dough 1-2 days before cooking OR
- Freeze the dough until required