Pecan Chocolate Chunk Cookies Recipes

PECAN CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds.
• In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.
• Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.
• Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
• Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE CHIP PECAN COOKIES

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.

CHOCOLATE CHUNK PECAN COOKIES

Steps:

• Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute.
• Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.
• Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
• Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.
• Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely.

CHOCOLATE PECAN SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
• Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
• Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
• Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
• Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
• Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
• Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
• Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
• Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.

DOUBLE CHOCOLATE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

CHOCOLATE CHUNK AND PECAN COOKIES

Steps:

• Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
• Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
• Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)

CHOCOLATE CHUNK PECAN COOKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
• Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
• Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.

PECAN COCONUT CHOCOLATE CHIP COOKIES

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.

CHOCOLATE PECAN SKILLET COOKIE

Steps:

• Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside., Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet. , Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• Set dry ingredients aside.
• In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
• Add vanilla, milk, and eggs; mix well.
• Add reserved dry ingredients, and beat until just combined.
• Remove bowl from mixer, and fold in oats, chocolate, and pecans.
• Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Heat oven to 350°.
• Line two baking sheets with parchment paper, and set aside.
• Remove dough from refrigerator.
• Using an ice-cream scoop, shape into 2-inch-diameter balls.
• Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
• Bake until golden, but still soft in center, 15 to 16 minutes.
• Remove from oven, and place on a wire rack to cool completely.
• Repeat with remaining dough.
• Store in an airtight container up to 2 days.