White Chocolate Chunk Pecan Cookies Recipes

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CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES



Chocolate White Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 40 to 48 cookies

Number Of Ingredients 11

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

CHOCOLATE CHUNK PECAN COOKIES



Chocolate chunk pecan cookies image

You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Treat

Time 27m

Yield Makes 12

Number Of Ingredients 9

200g dark chocolate , broken into squares (we like Green & Black's)
100g butter , chopped
50g light muscovado sugar
85g golden caster sugar
1 tsp vanilla extract
1 egg , beaten
100g whole pecan
100g plain flour
1 tsp bicarbonate of soda

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.

Nutrition Facts : Calories 294 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium

CHOCOLATE CHUNK AND PECAN COOKIES



Chocolate Chunk and Pecan Cookies image

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 18 cookies

Number Of Ingredients 11

1 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg
1 cup coarsely chopped pecans
6 ounces semisweet chocolate, coarsely chopped

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.)

WHITE CHOCOLATE CRAN-PECAN COOKIES



White Chocolate Cran-Pecan Cookies image

Want to put a seasonal twist on classic chocolate chip cookies? These irresistible treats are loaded with white baking chips, dried cranberries and chopped pecans.-Barb Garrett, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup dried cranberries
3/4 cup white baking chips
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 50mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

WHITE CHOCOLATE CHIP PECAN COOKIES



White Chocolate Chip Pecan Cookies image

This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends on your oven size...each cookie sheet takes 12 minutes.

Provided by breezermom

Categories     Drop Cookies

Time 1h28m

Yield 7 1/2 dozen

Number Of Ingredients 10

2 cups butter, softened
2 cups brown sugar, firmly packed
1 1/2 cups sugar
3 eggs
2 tablespoons vanilla extract
6 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
4 cups white chocolate chips
2 cups pecans, chopped

Steps:

  • Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
  • Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
  • Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

GIANT WHITE-CHOCOLATE PECAN COOKIES



Giant White-Chocolate Pecan Cookies image

Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10

Number Of Ingredients 10

1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 large egg, plus 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
8 ounces pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
  • In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
  • Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
  • Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

CHOCOLATE CHUNK PECAN COOKIES



Chocolate Chunk Pecan Cookies image

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

1 stick butter, softened
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup pecans, chopped
6 ounces good quality bittersweet or semisweet chocolate, chopped coarsely

Steps:

  • Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.

PECAN WHITE CHOCOLATE CHIP COOKIES



Pecan White Chocolate Chip Cookies image

The combination of pecans, white chocolate and oatmeal is fantastic. This is a variation on a recipe from Anne Bloski, one of the best cooks I have known.

Provided by Lee_tah

Categories     Dessert

Time 22m

Yield 1 batch

Number Of Ingredients 12

1/2 cup margarine
1/2 cup unsalted butter
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 1/2 oatmeal
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
1 cup white chocolate chips

Steps:

  • Preheat oven to 375°F.
  • In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
  • Stir in oatmeal.
  • Sift flour, baking powder, baking soda into the mix. Stir together until combined.
  • Add in pecans and white chocolate chips.
  • Bake at 375°F for 10-12 minutes or until done to your liking.
  • *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.

Nutrition Facts : Calories 5908.2, Fat 283.4, SaturatedFat 111.1, Cholesterol 651.7, Sodium 2532.8, Carbohydrate 796.8, Fiber 20.1, Sugar 519.6, Protein 69.8

WHITE CHOCOLATE CHUNK PECAN COOKIES



White Chocolate Chunk Pecan Cookies image

Soft, smooth white chocolate with a hint of pecan....a very yummy cookie. Chop the white chocolate as course or as fine as you like.

Provided by Chantal Rogers

Categories     Pecan Desserts

Yield 18

Number Of Ingredients 10

1 ¼ cups all-purpose flour
½ cup unsalted butter
½ teaspoon baking powder
½ teaspoon salt
½ cup white sugar
¼ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ cup chopped white chocolate
⅓ cup chopped pecans

Steps:

  • Blend sugar and butter together until smooth and creamy. Add the egg and vanilla; blend well.
  • Sift together the flour, salt, and baking powder; combine these ingredients with the creamed mixture. Add chopped white chocolate and nuts.
  • Spoon dough out onto a cookie sheet. Bake at 375 degrees F (190 degrees C) for about 5 to 10 minutes, or until golden brown on the bottom. Let cool slightly on the cookie sheet before removing, or they'll break.

Nutrition Facts : Calories 154.9 calories, Carbohydrate 18.4 g, Cholesterol 24.9 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.4 g, Sodium 88.2 mg, Sugar 11.6 g

WHITE CHOCOLATE CHUNK PECAN COOKIES



White Chocolate Chunk Pecan Cookies image

Soft, smooth white chocolate with a hint of pecan....a very yummy cookie. Chop the white chocolate as course or as fine as you like.

Provided by Chantal Rogers

Categories     Pecan Desserts

Yield 18

Number Of Ingredients 10

1 ¼ cups all-purpose flour
½ cup unsalted butter
½ teaspoon baking powder
½ teaspoon salt
½ cup white sugar
¼ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ cup chopped white chocolate
⅓ cup chopped pecans

Steps:

  • Blend sugar and butter together until smooth and creamy. Add the egg and vanilla; blend well.
  • Sift together the flour, salt, and baking powder; combine these ingredients with the creamed mixture. Add chopped white chocolate and nuts.
  • Spoon dough out onto a cookie sheet. Bake at 375 degrees F (190 degrees C) for about 5 to 10 minutes, or until golden brown on the bottom. Let cool slightly on the cookie sheet before removing, or they'll break.

Nutrition Facts : Calories 154.9 calories, Carbohydrate 18.4 g, Cholesterol 24.9 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.4 g, Sodium 88.2 mg, Sugar 11.6 g

PECAN CHOCOLATE-CHUNK COOKIES



Pecan Chocolate-Chunk Cookies image

Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 45

Number Of Ingredients 11

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 sticks unsalted butter, room temperature
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
3/4 teaspoon kosher salt
1 teaspoon pure vanilla paste or extract
2 large eggs, room temperature
9 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
6 ounces white chocolate, coarsely chopped (1 cup)
8 ounces pecan halves, toasted and chopped (2 cups), plus 45 raw pecan halves

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.

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