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The Art of Baking Chocolate Chip and Pecan Cookies

Baking is more than just a culinary task; it’s a wonderful 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 Flavours There’s a reason chocolate chip cookies have become a global favorite. Their rich, chocolate chips paired with a gorgeous texture create pure happiness in every bite. Now, add the nutty, slightly sweet flavour 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.

Ingredients for choc pecan cookies

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 

125g 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, sift together the flour, baking soda and salt. Set this mixture aside. In another bowl, mix the butter and sugars together with a spoon or spatula until all of the sugar is mixed in and there are no lumps of butter.  Add in the egg, followed by the vanilla, mixing thoroughly. Once combined, 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, roll into balls and place onto a lined baking tray. 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, place them onto trays leaving room to spread and bake the for 15-18 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, chocolate chips 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

5.0 from 1 vote
Servings

30

servings
Prep time

15

minutes
Chilling Time

60

minutes
Baking Time

15 - 18

minutes

    These 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

    • 125g 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.