Baking is more than just a culinary task; it’s a delightful adventure that involves chemistry, creativity, and of course, a hefty dose of love. Today, we’re diving into the world of Cookies with a capital ‘C’, where chocolate chip and pecan come together in one scrumptious treat that promises to satisfy both sweet cravings and crunchy desires. So grab your aprons and let’s embark on this exciting baking journey!
The Perfect Blend of Flavors There’s a reason chocolate chip cookies have become a global favorite. Their rich, gooey chocolate chunks paired with a delightfully chewy texture create pure happiness in every bite. Now, add the nutty, slightly sweet flavor of pecans, and you’ve elevated this classic treat to new heights. The combination of these two ingredients brings together the best of both worlds: sweet and nutty, soft and crunchy.
Gathering Your Ingredients
Before diving into the mixing bowl, let’s arm ourselves with the necessary ingredients. Here’s what you’ll need: –
185g plain flour
1/2 teaspoon baking soda
120g unsalted butter, at room temperature
100g caster sugar
100g light-brown sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract –
1 large egg
260g milk chocolate chips
100g lightly toasted, coarsely chopped pecans
Each ingredient plays a vital role in creating the perfect cookie, so don’t skimp on quality!
Mixing it Up
Now that all our ingredients are assembled, it’s time to get to the fun part: mixing.
In a large bowl, whisk together the flour and baking soda. Set this mixture aside; we don’t want it to feel left out! In another bowl, beat the butter and sugars until it’s creamy and light, about 2 to 3 minutes. This step is where magic happens—air gets trapped in the butter, making your cookies delightfully fluffy. Add in the salt and vanilla, followed by the egg, mixing thoroughly. Once combined, gradually add the flour mixture, being careful not to overmix. Gently fold in the chocolate chips and pecans, allowing them to intermingle with our dough.
The Cookie Scoop
With your dough expertly mixed, it’s time to create cookie portions. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto a lined baking tray, making sure to leave space in between each cookie (they like to spread out as they bake!). Now comes the hardest part: letting the cookie dough chill in the refrigerator for about 30 minutes. This is crucial! Chilling the dough helps to solidify the butter, leading to less spread during baking, and it allows the flavours to meld beautifully.
Baking Awesomeness
Preheat your oven to 180°C while the dough chills. Once ready, bake the cookies for 10-12 minutes. Keep an eye on them! You want the edges to be golden brown while the centres remain slightly soft. Remember: they will continue to cook after coming out of the oven, so don’t let them sit too long!
Enjoy the Sweet Rewards
Once your cookies have cooled slightly on the baking tray, transfer them to a wire rack to cool completely (if you can resist!). The true test of these cookies is—and let’s be honest—it’s all about the first bite. Picture it: a warm, gooey chocolate chunk melting in your mouth, complemented by the crunch of pecans. Pure bliss.
Finally
Baking chocolate chip and pecan cookies is a gratifying endeavour, one that not only fills the belly but also warms the heart. So whether you’re baking for yourself, sharing with friends, or simply indulging in a little self-care, these cookies are sure to please. Remember, the kitchen is a place of joy and creativity. Get in there, experiment, and most importantly, have fun!
Happy baking!
The Art of Baking Chocolate Chip and Pecan Cookies: A Delightful Adventure
30
servings15
minutes60
minutes15 - 18
minutesThese delicious chocolate chip cookies are super simple to make. If you don’t need 30 cookies all at once you can freeze them and cook them in small batches as needed.
Ingredients
120g room temperature butter
100g brown sugar
100g caster sugar
1 large egg (room temperature)
1 tsp vanilla extract
185g plain flour
1 tbsp cornflour*
1/2 tsp baking soda
1/2 tsp salt
260g chocolate chips
100g lightly toasted, coarsely chopped pecans
Directions
Cream the butter and sugar together well. Beat in the egg and vanilla.
In a separate bowl, sift the flour with the cornflour, baking soda and salt. Add this to the butter mixture and stir until blended, then stir in the chocolate chips and pecans.
Using a small ice cream scoop or tablespoon, scoop spoonfuls of dough (about 2 tablespoons), shape them into a ball and place on a tray. Chill the balls for at least an hour, or, the cookies can be frozen then placed in bags for later.
Preheat your oven to 180ºC / 160ºC fan forced. Arrange the chilled cookies onto trays lined with baking paper, leaving about 7cm in between.
Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray for about 10 minutes then transfer to a wire rack to cool completely. If baking dough that has been frozen, arrange the cookies on the baking tray and allow to thaw at room temperature for 20 minutes before baking as above.
Notes
- *not required if using biscuit, cake & pastry flour. The purpose of cornflour is to reduce the protein content of regular flour to make it lighter.
