Simple Chocolate Chip Pecan Cookies Recipe
Delicious Chocolate Chip Pecan Cookies are the perfect way to fill your cookie jar. They're the absolute best snack at the end of a hard day. A real treat. They're so simple and quick to make. Why not try them?
Servings: 12 cookies
Equipment
- baking tray
- mixing bowl
- mixing spoons
- cookie scoop
- baking parchment
Ingredients
- 5/8 cup butter softened unsalted butter, or baking margarine
- 3/4 cup muscovado sugar
- 1 egg medium
- 1 teaspoon vanilla extract
- 1/2 teaspoon bicarbonate of soda also known as baking soda
- 2 cups plain flour white, all-purpose
- 1/2 cup chocolate chips substitute a chopped up bar of chocolate if you prefer.
- 1 cup pecans roughly chopped
- 1/2 teaspoon salt omit if using slted butter or margarine
Instructions
- You may make these cookies using a mixer or by hand using a wooden spoon. Line a baking tray with baking parchment or grease thoroughly.
- Preheat the oven to 340F/190C/170C Fan
- Weigh the softened butter (5/8 cup butter , 115g ) into a large mixing bowl and add the muscovado sugar.( 3/4 cup muscovado sugar(150g) ) Mix thoroughly until the butter and sugar are well combined and creamy.
- Add the egg (1 egg) and the vanilla extract (1 teaspoon vanilla extract) and mix to combine. You don't need to beat the egg into the butter/sugar mix as we're not trying to add air.
- Add in the flour, the salt and the bicarbonate of soda.(1/2 teaspoon bicarbonate of soda, 2 cups plain flour (240g), 1/2 teaspoon salt) Mix once more until everything is well combined and there is no visible dry flour.
- Add in the chocolate chips ( 1/2 cup chocolate chips, 120g)) and stir once more to distribute them through the dough. Add in the roughly chopped pecans and repeat. (1 cup pecans, 90g))
- Scoop two tablespoons of dough onto the baking tray. Mould this into a roughly circular shape with your fingers but don't compress the dough. Press the top slightly to give a circular cookie. Space the cookies out on the baking tray to give them room to spread a little whilst they cook.
- Cook for approximately 12 minutes until the edges are slightly golden and the tops are still a little soft. They'll firm up as they cool. (Bake for 10 minutes for a soft-bake cookie and 14 minutes for a firmer more biscuit-like cookie.) They're done when they are golden brown in colour.
- Leave them on the baking tray for a few minutes before moving them onto a cooling rack and allow them to cool. They're a little fragile straight out of the oven. Resist munching them straight away as the chocolate will be quite hot from the oven.
Notes
Nutrition information is generated by computer and is intended as a guideline only.
Variations to the main recipe
- substitute some of the chocolate chips for raisins.
- add 90g of chopped hazelnuts or walnuts (1/3 cup) instead of the pecans.
- dot a few chocolate chips on the surface of the cookie dough so that the chocolate is clearly visible once they've baked to perfection.
Storing the Cookies:
These cookies will store for up to 4 days in an airtight container. You may store the dough in the fridge for up to 4 days. Cook as you would the fresh dough. You may need to allow a minute or two extra for baking, just ensure that the edges are set and the centres are still a little bit soft. Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1cookie | Calories: 314kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 233mg | Potassium: 83mg | Fiber: 2g | Sugar: 18g | Vitamin A: 337IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg
