Bake-when-Ready Chocolate Chip and Pecan Cookies
Bake-when-Ready Chocolate Chip and Pecan Cookies
Rating: (1 rated)
  • 2 cups (500 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking soda
  • 1/2 teaspoon (2.5 ml) salt
  • 1 cup (250 ml) unsalted butter, softened
  • 1 1/2 cups (375 ml) brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 2 eggs
  • 1 1/2 cups (375 ml) coarsely chopped toasted pecans
  • 1 1/2 cups (375 ml) dark chocolate, coarsely chopped or chips
  • Preparation
  • Line a baking sheets with parchment paper.
  • In a bowl, combine the flour, baking soda, and salt. Set aside.
  • In another bowl, cream the butter, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. With a wooden spoon, add the dry ingredients, following with the pecans and the chocolate.
  • With a 60 ml (1/4 cup) ice cream scoop, place balls of cookie dough, side by side, on the baking sheet. Cover with plastic wrap and freeze for 4 hours or until the dough balls are frozen. Place in sealable freezer plastic bags. They keep for about three months in the freezer.
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line one or two baking sheets with parchment paper.
  • Place a maximum six cookie dough balls per sheet, spacing them evenly.
  • Bake, one sheet at a time, for about 15 minutes or until light golden brown. If the dough is not frozen, bake for about 12 minutes. Let cool on a wire rack. Serve warm or cold.
  • Description
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