Toasted Pecan Chocolate Chip Cookies
- Anthology of Crumbs
- 3 days ago
- 1 min read
1
Nut Flavour:
Toasting the walnuts and pecans before adding them to the dough is essential to enhance the flavour and aroma of the finished cookie—do not skip this step!
2
Egg Temperature:
Using room temperature eggs helps them emulsify better with the creamed butter and sugar, resulting in a more uniform and tender cookie dough.
3
Storage:
Baked cookies will keep well in an airtight container at room temperature for up to 5 days.
4
Make Ahead:
Cookie dough scoops can be frozen solid on a tray, then transferred to a freezer bag for up to 3 months. Bake them straight from frozen, adding 2–3 minutes to the baking time.
Notes
1
Toast the Nuts: Preheat your oven to 350°F (180 °C). Place the chopped walnuts and pecans on a baking sheet and toast them in the oven for 5 to 10 minutes, flipping them halfway through, until they are lightly fragrant and golden. Remove and set aside to cool completely.
2
Sift together the all purpose flour, baking soda, and salt in a medium bowl and set this aside.
3
Cream Butter and Sugars: In a stand mixer, cream the unsalted butter and both the dark brown sugar and granulated sugar on medium to high speed until the mixture is light, combined, and visibly fluffy.
4
Add Wet Ingredients: Add both room temperature eggs and vanilla and beat until incorporated. Be sure to scrape down the sides and bottom of the bowl, then beat again for just a moment to ensure everything is fully combined.
5
Mix Dough and Add Inclusions: Turn the mixer to low speed and add the dry ingredients. Mix only until the flour is fully combined. Then, fold in the dark chocolate chips and the cooled, toasted nuts until they are evenly distributed throughout the dough.
6
Scoop and Bake: Use a small ice cream scoop to portion equal sized, slightly rough scoops onto prepared cookie sheets (8 to a large tray is ideal). Bake in the preheated oven for 14 minutes, or until the cookies are lightly browned around the edges and still retain a slight softness in the centre.
7
Cool: Remove from the oven. Let the cookies cool on the tray for a few minutes before carefully transferring them to a wire rack to cool completely.
Instructions
2 ½ cups (375 g) all purpose flour
1 tsp baking soda
¼ tsp salt
2 tsp vanilla extract
¼ cup (30 g) walnuts (chopped)
1 cup (120 g) pecans (chopped)
1 cup (250 g) unsalted butter (room temperature)
1 ¼ cups (220 g) dark brown sugar
¾ cup (165 g) granulated sugar
2 eggs (room temperature)
2 cups dark chocolate chips
Toasted Pecan Chocolate Chip Cookies
Anthology of Crumbs
Every baker needs a signature chocolate chip cookie and this, warmed by dark brown sugar and the deep flavour of toasted walnuts and pecans, is the one. The key to its irresistible magic lies in toasting the nuts, a subtle step that deepens the aroma and adds a satisfying crunch. These cookies are perfectly soft in the centre with a beautiful rustic flair, making them the ultimate comfort treat for any cozy moment.
Servings :
~ 24 cookies
Calories:
Prep Time
15 min
Cooking Time
14 min
Rest Time
0
Total Time
45 min
Comments