Name: Bake-when-Ready Chocolate Chip and Pecan Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) baking soda; 1/2 teaspoon (2.5 ml) salt; 1 cup (250 ml) unsalted butter, softened; 1 1/2 cups (375 ml) brown sugar; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 1 1/2 cups (375 ml) coarsely chopped toasted pecans; 1 1/2 cups (375 ml) dark chocolate, coarsely chopped or chips

Ingredients

- 2 cups (500 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (250 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 1 1/2 cups (375 ml) coarsely chopped toasted pecans
- 1 1/2 cups (375 ml) dark chocolate, coarsely chopped or chips

Preparation

- Line a baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and salt. Set aside.
- In another bowl, cream the butter, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. With a wooden spoon, add the dry ingredients, following with the pecans and the chocolate.
- With a 60 ml (1/4 cup) ice cream scoop, place balls of cookie dough, side by side, on the baking sheet. Cover with plastic wrap and freeze for 4 hours or until the dough balls are frozen. Place in sealable freezer plastic bags. They keep for about three months in the freezer.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line one or two baking sheets with parchment paper.
- Place a maximum six cookie dough balls per sheet, spacing them evenly.
- Bake, one sheet at a time, for about 15 minutes or until light golden brown. If the dough is not frozen, bake for about 12 minutes. Let cool on a wire rack. Serve warm or cold.

Bake-when-Ready Chocolate Chip and Pecan Cookies

Categories

Ingredients

Preparation

Personal Note