Pecan and dark chocolate cookies
I already have plenty of cookie recipes on the blog but there's never too many, I hope it's helpful to inspire you to bake more ! Basic combination of flavors : dark chocolate and pecan nuts here.
I like my cookies soft on the inside, almost raw, gooey, and crispy on the outside. 12 minutes at 180°C never disappoint, it's the perfect amount of baking. They' stay really soft in the middle.
They might look like they're underbaked at first, it's totally normal, they'll harden as they cool. Resist the temptation to move them to a different place to cool, let them sit on the baking sheet or they'll break.
I like even cookies... So I weigh the dough and the cookie balls but you don't have to ! 53,5 grams per cookies and you get 12 perfectly even cookies. Just saying.
Pecan and dark chocolate cookies (12 cookies) :
- 200g flour
- 115g room temperature butter
- 110g white sugar
- 60g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 75g pecan nuts
- 60g dark chocolate
- 2 tsp baking powder
- 1 pinch of salt
Mix the butter and two types of sugar in a bowl (by hand or with a stand mixer) until you reach a creamy and thick consistency.
Add the egg and vanilla, mix well.
In a bowl, mix together the flour, baking powder and salt.
Add the flour mix to your dough and fold it in with a spatula. Don't overmix.
Keep 12 whole pecans aside and coarsely chop the rest.
Chop the chocolate in big chunks.
Add the chocolate and pecan nuts in the dough, fold it in with a spatula.
Shape cookies balls (about 53 grams each) and refrigerate for at least 30 minutes.
Preheat the oven at 180°C/350°F.
Put the dough balls on a parchment paper covered baking sheet and bake for 12 minutes.
Take the cookies out of the oven and let them cool on the baking sheet.