Texas recipes
Chocolate chip pecan cookies
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40 min
Serves 15 - 20
General
Ingredients
- 1 cup unsalted butter at room temperature (2 sticks, or 230 g) 240 ml unsalted butter at room temperature (2 sticks, or 230 g)
- 1 1/2 cup brown sugar 360 ml brown sugar
- 1 large egg 1 large egg
- 1/4 cup buttermilk 60 ml buttermilk
- 1 tsp vanilla extract 4.9 ml vanilla extract
- 3 cup all-purpose flour 720 ml all-purpose flour
- 1/2 tsp baking soda 2.5 ml baking soda
- 1 tsp baking powder 4.9 ml baking powder
- 1/2 tsp cinnamon 2.5 ml cinnamon
- 1/4 tsp cayenne pepper 1.2 ml cayenne pepper
- 1/2 tsp salt 2.5 ml salt
- 1 cup roasted chopped pecans 240 ml roasted chopped pecans
- 2 cup chocolate chips 480 ml chocolate chips
Method
Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a cookie sheet.
In a bowl add the butter and sugar and beat using an electric hand mixer until creamy and uniform. Add the egg, buttermilk and vanilla extract and continue beating until fluffy.
In another bowl sift together the flour, baking soda, baking powder, cinnamon, cayenne pepper and salt. Add the flour mixture to the butter mixture and mix until well incorporated. Add the chopped pecans and chocolate chips and mix well.
In a bowl add the butter and sugar and beat using an electric hand mixer until creamy and uniform. Add the egg, buttermilk and vanilla extract and continue beating until fluffy.
In another bowl sift together the flour, baking soda, baking powder, cinnamon, cayenne pepper and salt. Add the flour mixture to the butter mixture and mix until well incorporated. Add the chopped pecans and chocolate chips and mix well.
Roll the dough into golf size balls, place on parchment-sheet lined cookie sheets, press with your palm to flatten and bake for 15 to 17 minutes.
This recipe will yield 35 to 40 cookies.
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