Description

These Chocolate Chip Pecan Cookies are a delightful treat combining the rich flavors of white and semi-sweet chocolate chips with crunchy pecans. With a hint of cinnamon and the perfect balance of sweetness, these cookies are soft, chewy, and irresistibly delicious. Chilling the dough enhances the depth of flavor and texture, making them a perfect homemade cookie for any occasion.

Ingredients

Scale

Butter and Sugars

1½ cups unsalted butter
1½ cups packed light brown sugar
1 cup granulated sugar

Wet Ingredients

1 large egg
1 large egg yolk
1 Tbsp vanilla extract
2 Tbsp hot water

Dry Ingredients

2 cups all-purpose flour
1 cup cake flour
1 tsp baking powder
1 tsp cinnamon
1½ tsp salt
1 tsp baking soda

Add-ins

1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup chopped pecans

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Instructions

Melt Butter: Melt the unsalted butter in the microwave, then pour it into a large mixing bowl fitted to an electric stand mixer. Allow the butter to cool slightly to avoid cooking the eggs in the next steps.
Cream Sugars: Add the light brown sugar and granulated sugar to the melted butter and mix on medium speed for 4 minutes until the mixture is well combined and smooth.
Add Eggs: Scrape down the sides of the bowl to ensure even mixing. Add the whole egg and egg yolk one at a time, mixing well after each addition for full incorporation.
Dissolve Baking Soda: In a small bowl, mix together the baking soda and hot water until dissolved. Add this mixture along with the vanilla extract to the dough and mix thoroughly.
Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt to evenly combine the dry ingredients.
Add Flour Mixture: Gradually add the flour mixture to the wet ingredients in the mixer bowl, mixing on low speed until just combined to avoid overmixing.
Add Chocolate and Pecans: Fold in the white chocolate chips, semi-sweet chocolate chips, and chopped pecans using a wooden spoon or rubber spatula to evenly distribute them throughout the dough.
Chill Dough: Using a medium cookie scoop, portion the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover the dough with plastic wrap and refrigerate for at least 3 hours or up to overnight to allow flavors to meld and dough to firm up.
Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
Prepare for Baking: Remove dough from the refrigerator and place cookie dough balls spaced about 2 inches apart on parchment-lined baking sheets.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should remain slightly soft for a chewy texture.

Notes

Chilling the dough is crucial for flavor development and helps prevent spreading during baking.
For evenly sized cookies, use a medium cookie scoop.
Store baked cookies in an airtight container at room temperature for up to 5 days.
To enhance nut flavor, toast the pecans lightly before adding them to the dough.
You can substitute pecans with walnuts if preferred.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American