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Bakery Style Chocolate Chip Pecan Cookies

Bakery Style Chocolate Chip Pecan Cookies

So, when I saw this recipe on Modern Honey, I figured I would bring the bakery to me. Now, I didn't go for the all original cookie recipe because, well, little old me invested in a bulk bag of pecans and I didn't want them to go to waste.

  • 1 cup (2 sticks) unsalted butter, cold, cubed
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups cake flour
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 2 cups raw pecans, roughly chopped

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, beat together cold butter, brown sugar, and granulated sugar, for about 3-5 minutes, or until fluffy and well-combined. Add in eggs and vanilla extract and beat until incorporated.

Pour in flours, cornstarch, baking soda, and salt, and gently fold in with a rubber spatula. Then, fold in chocolate chips and pecans.

Scoop out big balls of dough, using a food scale to measure out exactly 4 oz. of dough for each ball. Place on prepared cookie sheet and bake for 10-11 minutes, or until lightly browned on top. Allow the cookies to set for 10 additional minutes on the cookie sheet. Then, transfer to a wire rack to cool completely.

Recipe adapted from this site