Having something sweet after dinner is turning into a habit. Some nights we cut up a few white peaches and strawberries. Some nights it’s a bowlful of cherries, the kind that makes me wish summer would never end. Some nights we just want something warm and chocolatey. That’s when I bake these chocolate chip and pecan cookies.
I usually make a big batch of chocolate chip cookie dough and whenever the craving for one (or three) strikes, all I have to do is preheat the oven, spoon out some cookie dough and in 15 minutes I’ll have my new favourite kind of chocolate chip cookie. One that is crispy on the edges, barely soft in the centre, speckled with Valrhona Manjari and punctuated by pecans. It’s easy to eat two straight off the cooling rack.
Chocolate Chip Cookies with Pecans
Adapted from: Eric Kayser’s Mes Petits Biscuits (USA | UK)
This recipe makes about 24 cookies
Ingredients
112g butter
110g light brown sugar
100g caster sugar
1 egg
1/2 teaspoon vanilla extract
180g flour
1/2 tsp baking soda
1 tsp sea salt
200g dark chocolate
100g pecans
Method
- Preheat the oven to 175C. Line a baking sheet with parchment paper.
- Place butter and beat until soft and lighter. Add both the sugars until light and continue to mix until light and fluffy. Beat in egg and vanilla.
- Whisk together flour, baking soda and salt. Stir into the wet mixture until just combined. Fold in nuts and chocolate until evenly distributed, do not overmix. You can bake them immediately or chill overnight.
- For a cookie dough that measures about 40g, bake for 15 minutes until evenly golden brown (the centre shouldn’t look whitish). If you like them softer in the middle, bake for 12 minutes.
- Transfer to a cooling rack and eat while still warm. Or let it cool completely and then store in an airtight container for a couple of days.
