Pecan Chocolate Chunky Cookies are rich, decadent and as the name suggests, chunky! The cocoa powder provides the chocolate flavor and the white chocolate chips produce an extra layer of sweetness we didn't know we needed. Add the roasted chopped pecans and you have the perfect crunchiness to softness ratio!
½cup+ 1 tablespoon White chocolate chips(100 grams total)
¾cupPecan nuts - roast then chop
1½cups+ 2 tablespoons All purpose flour(200 grams total)
6½tablespoonsCake flour
¼cupCocoa powder - sifted
¼teaspoonSalt
¼teaspoonBaking soda
1teaspoonBaking powder
1largeEgg - whisked
Instructions
Place pecans on a parchment paper lined cookie sheet and toast them in the oven for about 10 minutes at 350F (180C). Let them cool a bit then chop them into small pieces.
In a large mixing bowl beat the butter for about 30 seconds. Add the sugars and beat for another 40 seconds.
Add the chocolate chips and chopped pecans to the mixing bowl and mix until combined. Add the flours, cocoa powder, salt, baking soda, baking powder and combine. Add the whisked egg and beat again to make a soft dough.
Take a scale, weight cookies to 125 grams, form balls, place them on a baking sheet and freeze them for about 90 minutes.
Pre-heat the oven to 350F (180C). While the oven is pre-heating place a baking sheet in the oven to warm up.
Transfer the cookies on the hot baking sheet and bake them for about 20-25 minutes. Let them cool on the cookie sheet for about 10 minutes then transfer them on a cooling rack. Serve warm. Enjoy!
Notes
Pecan Chocolate Chunky Cookies can be stored in an airtight container for about a week at room temperature or in the fridge.They can also be stored in the freezer. Individually wrap them and place them in an airtight container before storing them in the freezer. They will last for about two months.