Chocolate Chip Pecan Cookies Decadent Delicious Recipes

PECAN COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

CHOCOLATE CHIP PECAN COOKIES

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.

CHOCOLATE CHUNK PECAN COOKIES

Steps:

• Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute.
• Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.
• Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
• Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.
• Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely.

THE ULTIMATE CHOCOLATE CHIP PECAN COOKIE RECIPE

Steps:

• Preheat oven 325 degrees Fahrenheit.
• Make Oat Flour! The Secret Ingredient!First things first! Place oats in a food processor and pulse until the oats are ground into a fine powder-like consistency. If you don't have a food processor a blender can be used too.If you are not up to making your own oat flour you can buy it here.
• Cream Butter and SugarsIn a large bowl use an electric hand mixer and combine butter, brown sugar and granulated sugar until blended and creamy.
• Mix in vanilla extract and eggs to butter sugar mixture and blend until smooth.
• Add Dry IngredientsCombine dry ingredients (oat flour, flour, salt, baking powder, and baking soda). Add dry ingredients to butter sugar mixture and combine using hand mixer.Stir in chocolate chips and chopped nuts using a wooden spoon.
• Shape CookiesUsing a cookie scoop, make cookie balls. By using the scoop all cookies should be evenly proportioned every time. This recipe makes 4 dozen cookies.
• Bake CookiesPlace 12 balls on a baking sheet lined with parchment paper. Slightly push down center. Add several pecan pieces to tops of cookies and bake for 17 minutes.
• Remove cookies from oven. Let rest about 5 minutes before removing from pan.
• Transfer cookies to a cooling rack and allow to cool. Go ahead! Eat a cookie or two while they're still warm. Bet you can't resist! I know I sure can't.
• Enjoy!

CHOCOLATE CHIP PECAN COOKIES - DECADENT & DELICIOUS!!

Steps:

• Preheat oven to 375°F
• Mix together flour, ground pecans, baking powder, baking soda, and salt. Set aside.
• In a mixing bowl, combine butter and shortening. Blend in both sugars. Beat in the eggs. Add the vanilla.
• Gradually add the dry ingredients, mixing thoroughly. Add the chocolate chips and pecans.
• If cookie dough is a little sticky, refrigerate for a few hours. Use a spoon to drop onto an ungreased baking sheet.
• Bake for 10 minutes, and 10 minutes only. Remove from oven & let cool on the baking sheet for a further 2 minutes before moving to a cooling rack. Do not overcook! 10 minutes is all that is needed!
• Enjoy!