These big, chunky and funky chocolate chip cookies with pecans are the perfect sweet little treat. Crisp on the outside and soft inside.
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. 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.