Pecan Chocolate Chip Cookies

Slightly chewy, Pecan Chocolate Chip Cookies are crammed full of chocolate and nuts.

Pecan Chocolate Chip Cookies

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.

Helpful Tools

• 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:

White Chocolate and Raspberry Cookies

White Chocolate and Raspberry Cookies – soft-centred, fruity, and very moreish.

Ginger biscuits

Crunchy or chewy, these ginger biscuits are easy to make and quick to cook

Chocolate Cherry Cookies

Chocolate Cherry Cookies – use any type of chocolate or cherries you like for a double treat.

Print Recipe

Pecan Chocolate Chip Cookies

Slightly chewy, Pecan Chocolate Chip cookies are crammed full of chocolate and nuts.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Teatime

Cuisine: US

Keyword: Biscuits, chocolate, Cookies

Servings: 18 cookies

Author: [email protected] Cooks

Ingredients

• 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

Equipment

2 baking trays

Magic liner or

Silicone baking mat OR

Baking parchment

Ideally, hand mixer or stand mixer

Instructions

Preparation:

• Grease the baking trays if you aren’t using a liner
• Roughly chop the pecans

  You 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 hour

  You 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 top

  You 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 edges

  Check 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.

Notes

Everyday Cooks Tips:

Storage:

• Store in an airtight container for up to a week

Make-ahead:

• Prepare the dough 1-2 days before cooking OR
• Freeze the dough until required