Hello there! Welcome to my lifestyle blog and my very first blog post. To celebrate I had to make these delicious double chocolate chip cookies. You will love them — so go try them for yourself! Betcha just can’t have one. 😉
Double Chocolate Chip Cookies with Pecans
Servings: About 60 cookies
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus 30 minutes to chill the dough
2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with knife
1 teaspoon baking soda
½ teaspoon salt
1/4 cup plus 2 tablespoons cocoa powder (see note)
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
1 cup chopped pecans
Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don’t worry, it will come together). Mix in the chocolate chips and pecans. Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle. Roll the dough into tablespoon-sized balls and place on the prepared baking sheets abut 2 inches apart.
Bake for 8 to 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
Link to recipe: www.onceuponachef.com/2015/08/double-chocolate-chip-cookies-pecans.html
So I thought these cookies turned out well. But I may omit the extra two tablespoons of flour. I felt as if the cookies turned out a bit cake-like. With less flour, they may obtain more of a crisp texture. I also decreased both the brown sugar and white sugar, because I did not want strikingly sweet cookies. Swapped the pecans for crushed walnuts. Maybe I’ll add a teaspoon of instant espresso powder next time around. That way, the flavor of the cocoa power will shine through. Let me know how these cookies turn out for you! This recipe makes a huge batch of cookies, so go ahead and half the recipe if you’d like. Maybe it’s a good thing to have extra cookie dough in the freezer. You never know when unexpected guests may arrive. 🙂
Owl paying attention. Understandable, who doesn`t like double chocolate chip cookies? 😉
Nicely rounded shape. Go ahead and roll your cookie dough. It’s as easy as 1, 2, 3!