Chocolate Chip Cookies Milk Chocolate With Pecans Recipes

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CHOCOLATE CHIP PECAN COOKIES



Chocolate Chip Pecan Cookies image

I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.

Provided by Junia Sonier

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup packed brown sugar
⅔ cup butter
1 tablespoon evaporated milk
½ teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda, baking powder, and salt in a medium bowl.
  • Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
  • Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES



Chocolate Chip, Oatmeal, and Pecan Cookies image

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 44

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
  • Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g

PECAN COCONUT CHOCOLATE CHIP COOKIES



Pecan Coconut Chocolate Chip Cookies image

These cookies have a great coconut flavor. You can use all butter, if you prefer.

Provided by Bake4fun

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 40m

Yield 36

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter-flavored shortening
½ cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 ½ cups sweetened flaked coconut
1 cup chopped pecans
¾ cup semisweet chocolate chips
¾ cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
  • Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
  • Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g

CHOCOLATE CHIP COOKIES (MILK CHOCOLATE WITH PECANS)



Chocolate Chip Cookies (Milk Chocolate With Pecans) image

My own version of chocolate chip cookies. I like to make them small, about 1/2 the size you usually do- then they're bite size and unique. The milk chocolate along with dark brown sugar are a yummy variation on traditional chocolate chip cookies.

Provided by Cowgirly

Categories     Drop Cookies

Time 50m

Yield 60 cookies

Number Of Ingredients 11

1/4 cup shortening
3/4 cup butter
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 cup pecans, chopped

Steps:

  • Preheat oven to 375°F.
  • In a bowl beat shortening and butter on medium to high speed for 30 seconds.
  • Add brown sugar, granulated sugar, baking soda and salt; beat until combined.
  • Beat in egg or eggs and vanilla until combined.
  • Beat in as much of the flour as you can with a mixer.
  • With a wooden spoon, stir in remaining flour then chocolate pieces and nuts.
  • Drop dough by rounded teaspoons 2-inches apart on an ungreased cookie sheet. (I make these small, about the size of half a normal cookie blob. They also work regular size).
  • Bake Basic cookies 7-8 minutes, or until edges are just turning brown
  • Cool on wire rack.

Nutrition Facts : Calories 102.5, Fat 5.9, SaturatedFat 2.6, Cholesterol 13.2, Sodium 40.9, Carbohydrate 12.1, Fiber 0.6, Sugar 7.6, Protein 1.1

RITA'S ULTRA-LITE PECAN CHOCOLATE CHIP COOKIES



Rita's Ultra-Lite Pecan Chocolate Chip Cookies image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 32 cookies

Number Of Ingredients 6

4 egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar
12 ounces mini chocolate chips
1 cup pecans, finely chopped

Steps:

  • Preheat oven to 250 degrees F.
  • In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.
  • Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.

Nutrition Facts : Calories 101 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 22 milligrams, Carbohydrate 12 grams, Protein 1 grams, Sugar 5 grams

MILK CHOCOLATE CHIP-PECAN COOKIES



Milk Chocolate Chip-Pecan Cookies image

Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup milk chocolate chips
1/2 cup roughly chopped pecans

Steps:

  • Line 2 baking sheets with parchment paper.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

ULTIMATE CHOCOLATE CHIP PECAN COOKIES



Ultimate Chocolate Chip Pecan Cookies image

Make and share this Ultimate Chocolate Chip Pecan Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories     Chocolate Chip Cookies

Time 35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped pecans (optional)

Steps:

  • HEAT oven to 375ºF.
  • COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
  • DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
  • BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
  • TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
  • VARIATIONS.
  • BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
  • BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
  • LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
  • PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
  • BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
  • CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
  • DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.

Nutrition Facts : Calories 96.3, Fat 3.8, SaturatedFat 1.4, Cholesterol 5.3, Sodium 96.1, Carbohydrate 15.2, Fiber 0.4, Sugar 10.1, Protein 1

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