48Shares
0
0
1
39
8

You probably have seen many kinds of chocolate chip cookies in your life. They are everywhere – every supermarket sells them, you get them in bakeries or at the coffee shop around the corner. Most of the time they look quite flat and (sorry to say that) boring ;) I wanted some cookies for this week’s Cookie Friday with some more volume so I decided to make my Chocolate Chip Pecan Cookies a bit chunky (yet funky as Latrice Royale would say). Grab one! ;))

Chocolate Chip Pecan Cookies | Bake to the roots

If you look at all those chocolate chip cookies out there – they are really mostly flat and somewhat “basic”. I know I should not talk like that about a cookie since I love them all… ;) I mean I have loads of chocolate chip cookie recipes on the blog to prove it: classic chocolate chip cookies, chocolate chip cookies with large chocolate chunks, chocolate chip cookies with banana, chocolate chip cookies with peanut butter or these vegan choc chip cookies with walnuts… it seems I collected some chocolate chip cookie recipes over the years ;) Well, these chunky cookies here with pecans are definitely in the top three of the best cookie recipes! So crunchy on the outside and soft on the inside. Mmmmm…

This kind of texture is not only for chocolate chip cookies perfect – the ideal cookie has a crunchy outside and is soft and kind of chewy inside. If they are slightly underbaked they are perfect for me ;)

To achieve this kind of texture you have to make sure the cookies are not baking too long. If you leave them in the oven longer than needed, the whole cookie will get dry and crumbly. It is better to take them out a minute earlier. The cookie should have set at the edges – depending on the cookie with some nice color – and the top should still be a bit soft if you touch them. Don’t worry, the cookies will harden while they are cooling down.

Well… let me know what you think of the cookies if you make them. I am pretty sure you will like them :D

INGREDIENTS / ZUTATEN

(8-9 cookies)

1/2 cup (120g) cold butter
2/3 cup (135g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 2/3 cups (210g) all-purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
5.3 oz. (150g) semi-sweet chocolate, chopped
1 oz. (30g) pecans, chopped

1 tbs. vanilla extract

(8-9 Cookies)

120g Butter, kalt
135g brauner Zucker
1 Ei (M)
1/2 TL Vanille Extrakt
210g Mehl (Type 550)
1/2 TL Backpulver
1/8 TL Natron
1/2 TL Salz
150g Zartbitterschokolade, gehackt
30g Pekannüsse, gehackt

DIRECTIONS / ZUBEREITUNG

1. Chop the chocolate and pecans and set aside. Line a baking sheet with baking parchment and set aside.

2. Add the cold butter in small pieces to a large bowl and mix until smooth. Add the sugar and mix until light and fluffy. Add the egg and vanilla extract and mix until combined. Mix the flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. You should still see some flour. Add the chopped chocolate and pecans and fold in. The dough will be a bit crumbly. Divide the dough into 8-9 pieces and roughly press them together but do not roll them to a ball. Place on a wooden board or similar and place in the fridge for at least 1 hour.

3. Preheat the oven to 375°F (190°C). Place the dough portions on the prepared baking sheet with enough space in between and bake for 15-18 minutes until golden brown. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.

1. Die Schokolade und die Pekannüsse hacken und zur Seite stellen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.

2. Die kalte Butter in kleinen Stücken in eine große Schüssel geben und so lange aufschlagen, bis sie cremig ist. Den Zucker dazugeben und alles hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver, Natron und Salz vermischen und zur Schüssel dazugeben – nur kurz verrühren, man sollte noch etwas Mehl sehen. Die gehackte Schokolade und die Pekannüsse dazugeben und unterheben. Der Teig wird etwas krümelig sein. Den Teig in 8-9 Portionen aufteilen und etwas zusammenpressen, aber nicht zu Kugeln formen. Die Teigportionen auf ein Frettchen o.ä. setzen und für mindestens 1 Stunde in den Kühlschrank stellen.

3. Den Ofen auf 190°C (375°F) vorheizen. Die Teigportionen mit Abstand zueinander auf das Blech setzen und für 15-18 Minuten backen, bis sie goldbraun geworden sind. Aus dem Ofen nehmen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.