MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
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.
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
NICKEY'S CHOCOLATE CHIP PECAN COOKIES
I'm trying to remember how Nickey made these and setting it here so I don't forget. The amount of cookies you get depends on the size of the cookies you make. Sometimes I add about a quarter cup white sugar or mix n match the chocolate chips. Thinking about maybe cranberries? I just found the paper I wrote this on...I don't think it makes a difference which toffee you use but I used Barton's Almond Butter Toffee for this...it's chocolate coated :D
Provided by marisk
Categories Dessert
Time 56m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F degrees.
- Grease two cookie sheets or use parchment paper.
- Cream butter in medium bowl. Add brown sugar. Beat in eggs, one at a time. Add vanilla. Set aside.
- In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
- Fold in chocolate chips, toffee bits and pecans,.
- Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
- Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.
Nutrition Facts : Calories 159.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 25.3, Sodium 69.8, Carbohydrate 17.5, Fiber 0.9, Sugar 9.9, Protein 1.9
ULTIMATE CHOCOLATE CHIP PECAN COOKIES
Make and share this Ultimate Chocolate Chip Pecan Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Chocolate Chip Cookies
Time 35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 375ºF.
- COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
- DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
- BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
- TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
- VARIATIONS.
- BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
- BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
- LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
- PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
- BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
- CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
- DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Nutrition Facts : Calories 96.3, Fat 3.8, SaturatedFat 1.4, Cholesterol 5.3, Sodium 96.1, Carbohydrate 15.2, Fiber 0.4, Sugar 10.1, Protein 1
PECAN CHOCOLATE CHIP COOKIES
A cookie recipe I got from my mum's recipe book, "The Joy of Making Cookies", with my own additions (naturally). According to the author (Alex Goh), "Pecans can be replaced with other nuts. They become crunchy when cool; if you can't get liquid glucose, replace it with honey." I have yet to bake these cookies, though.
Provided by vintagenovelty
Categories Drop Cookies
Time 35m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 170 degrees Celsius Line 2 baking trays with baking parchment.
- Cream the butter, sugars and liquid glucose together until light and fluffy.
- Add in the vanilla extract.
- Gradually add in the lightly beaten egg, beating after each addition.
- Sift the flour and baking powder inches Mix until well blended.
- Fold in the pecans and chocolate chips until evenly distributed.
- drop teaspoonfuls of the dough onto the prepared tray; bake in the preheated oven for 15-18minutes.
Nutrition Facts : Calories 113.3, Fat 8, SaturatedFat 3.6, Cholesterol 18.5, Sodium 16.4, Carbohydrate 10, Fiber 0.7, Sugar 4.3, Protein 1.4
FRED'S CHOCOLATE-PECAN COOKIES
This recipe, an adaptation of a popular cookie served at Fred's restaurant in Barneys New York, the Madison Avenue department store, is rich, chewy and dotted with crunchy pecans. If you're into the salty-sweet thing (who's not?), add a sprinkle of flaky sea salt a few minutes before the cookies are done baking.
Provided by Molly O'Neill
Categories dinner, easy, lunch, cookies and bars, dessert
Time 35m
Yield About 60 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Melt the semisweet and unsweetened chocolates and butter in a double boiler and cool slightly.
- In a separate bowl, whip the eggs until frothy. Add the sugar and continue whisking until the mixture thickens and pales. Add the vanilla and whisk. Whisk in the chocolate mixture to combine.
- In another bowl, combine the salt, baking powder and flour. Fold the chocolate mixture into the flour mixture, stirring to combine well. Stir in the chocolate chips and pecans.
- Drop the cookies from a 1 tablespoon measure onto a parchment-lined baking sheet and bake for 10 to 15 minutes until lightly set. Remove the cookies and cool on a rack.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 8 grams, TransFat 0 grams
CHOCOLATE CHIP PECAN COOKIES
These are my husband's favourite cookies (and mine!). The cookie batter is just the right sweetness, balanced by the chocolate chips. What I like about these cookies are they are so quick to make and I always have these ingredients on hand. I make these at least twice a month!
Provided by Eat Eat Youre skin
Categories Dessert
Time 13m
Yield 28-34 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Beat butter, sugars, egg and vanilla.
- Add flour, oats and baking soda. Mix until blended.
- Add chocolate chips and pecans.
- Drop by level tablespoonfuls of dough onto ungreased baking sheets.
- Bake approximately 7-8 minutes (depends on your oven; you want these cookies to be tender coming out, but they should look like they are done baking).
- Transfer onto a wire rack after cooling for a few minutes.
Nutrition Facts : Calories 123.1, Fat 6.4, SaturatedFat 3.1, Cholesterol 15.4, Sodium 55.9, Carbohydrate 16, Fiber 0.9, Sugar 10, Protein 1.5
CHOCOLATE CHIP, PECAN & SEA SALT COOKIES
Make and share this Chocolate Chip, Pecan & Sea Salt Cookies recipe from Food.com.
Provided by Micky229
Categories Drop Cookies
Time 30m
Yield 18 Cookies
Number Of Ingredients 10
Steps:
- Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don't turn into one big glob in the oven.
- Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they're all done. Take the cookies out and let them cool for about ten minutes, and they'll be ready to eat (or just.
- Pictures at: http://somuchtoeattoolittletime.blogspot.com/2013/07/chocolate-chip-pecan-sea-salt-cookies.html.
CHOCOLATE CHIP-PECAN PIE BARS
Get the indulgent taste of pecan pie in an easy bar cookie with a chocolate chip bonus.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
- In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
- Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 10 g, TransFat 0 g
EDIBLE PECAN CHOCOLATE CHIP COOKIE DOUGH
I have been experimenting with different no-bake edible cookie dough and feel this is the best one so far. This is delicious and safe to eat since it is made without eggs. Other ingredients can be added, such as M&M'S®, toasted coconut, peanut butter chips, raisins ... The list can go on and on. Refrigerate in an airtight container for up to 5 days.
Provided by Yoly
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine brown sugar and butter in a bowl; beat with an electric mixer until smooth. Add flour, milk, vanilla extract, baking soda, and salt; mix on medium speed until combined, about 2 minutes. Stir in pecans and chocolate chips.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 42.3 g, Cholesterol 15.7 mg, Fat 11 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.8 g, Sodium 203.7 mg, Sugar 32.9 g
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