Ingredients
Dry Ingredients
- Flour - 280 grams (9.5 ounces or ~2 cups sifted)
- Baking powder - 16 grams (0.5 ounces or 3.5 teaspoons)
- Salt - 1/2 teaspoon
Wet Ingredients
- Brown sugar - 100 grams (3.5 ounces or 1/2 cup)
- Granulated sugar - 100 grams (3.5 ounces or 1/2 cup)
- Butter - 125 grams (4.5 ounces or ~1/2 cup) room temperature
- Egg - 1 large
- Vanilla extract - 1 teaspoon
Mix-ins
- Dark chocolate chips - 125 grams (4.5 ounces or ~3/4 cup)
- Roasted pecan nuts, coarsely chopped - 60 grams (2 ounces or ~1/2 cup)
Equipment
- Mixing Bowls
You'll need two mixing bowls. One for your dry ingredients and one for your wet ingredients. Make sure they are large enough to comfortably mix your ingredients without spillage ✨.
- Hand Mixer or Stand Mixer
A hand mixer or stand mixer will save you time and energy when beating sugars and butter till fluffy. If you don’t have one, a sturdy whisk and some elbow grease will do the trick!
- Baking Sheets
Use baking sheets that are lined with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- Spatula
A good silicone spatula is essential for folding and mixing ingredients smoothly.
- Wire Cooling Rack
Cooling racks are crucial for allowing cookies to cool evenly, preventing soggy bottoms.
Instructions
Step 1
Prepare the Dough
Step 2
Combine and Bake
Servings
Ready to serve these mouthwatering cookies? 🍪
Here are some fun and delicious serving ideas:
🍨 **Warm Ice Cream Sandwiches**: Love a warm dessert? Slice a cookie in half and sandwich a scoop of vanilla ice cream in between for a heavenly treat.
🍫 **Chocolate Drizzle**: Melt some extra dark chocolate chips and drizzle over the top of your cookies for an extra dose of chocolatey goodness. It's like the cherry on top, but better!
☕ **Coffee Companion**: Pair these cookies with a hot cup of coffee or a creamy latte. The nutty pecan flavor and rich chocolate meld perfectly with your favorite brew.
🧁 **Cookie Crumble Topping**: Crumble these cookies over your favorite yogurt, pudding, or even ice cream for a crunchy twist in your dessert. Bon appétit!
Variations
Want a gluten-free or vegan option? 🌱🌾
**Gluten-Free Version**: Replace the regular flour with a gluten-free baking blend. Make sure your baking powder is also gluten-free. Your cookies will be just as tasty and safe for those with gluten sensitivities.
**Vegan Version**: Swap out the egg for a flaxseed egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes). Use vegan butter and make sure your chocolate chips are dairy-free. You'll still get that deliciously rich flavor without any animal products.
Faq
- Why is my dough too sticky?
This can happen if your butter is too warm or if you overmix the dough. Try chilling the dough in the fridge for about 30 minutes before baking.
- Can I use light brown sugar instead of dark brown sugar?
Yes! Light brown sugar works just fine, though dark brown sugar gives a deeper, richer flavor due to its higher molasses content.
- Can I add other mix-ins?
Absolutely! Feel free to add dried fruits like raisins or cranberries, or other nuts like almonds or walnuts. Make it your own!
- How do I achieve a crispier cookie?
For a crispier texture, bake the cookies a bit longer until the edges are a deep golden brown. Be careful not to burn them!
- What is the best way to store these cookies?
Store cooled cookies in an airtight container at room temperature, and they will stay fresh for up to a week. For longer storage, freeze them in a zip-top bag.
- How do I prevent my cookies from spreading too much?
Ensure your dough is adequately chilled before baking. If needed, add a little more flour to the dough to achieve the right consistency.
