2 Minute Chocolate Chip And Pecan Cookie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, baking powder, and salt in a medium bowl.
• Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.

Steps:

• Grease a large (at least 8-inch (20 cm) diameter) microwave-safe plate with butter.
• In a medium bowl, use a whisk or fork to stir together the butter, sugar. Add vanilla extract.
• Add the egg and stir to combine.
• Add the flour and salt and stir until just incorporated
• Fold in 5 tablespoons of the chocolate chips.
• Scoop the dough into a mound at the center of the prepared plate. Lightly press the remaining chocolate chips into the top of the dough.
• Microwave until the cookie is dry on top and springs back when lightly pressed in the center, about 1½ minutes. Let sit for a few minutes to cool.
• Enjoy!

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Steps:

• In a microwave-safe bowl, spoon in the vegan butter and melt in an 850W microwave for 30 seconds.
• Stir in the brown sugar, vanilla extract, pecan nuts, and plain flour into the melted vegan butter to form a dough, then stir through the chocolate chips.
• Spoon the mixture as a single cookie onto a microwave-safe plate, then microwave for 1 minute 30 seconds until cooked.

Steps:

• Heat oven to 375°F.
• Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.