Pecan Chocolate Chip Cookies
These quick and easy no chill Pecan Chocolate Chip Cookies will give you a batch of cookies in no time.
Servings 15 medium cookies
Calories 216kcal
Ingredients
- 110 grams / 3.9 ounces butter room temperature
- 175 grams / ¾ cup light brown sugar
- 40 grams / 2 tablespoons golden syrup
- 18 grams / 1 egg yolk room temperature
- 55 grams / 1 large egg room temperature
- 190 grams / 1 cup + 3 ½ tablespoons plain flour
- 3 grams / ½ teaspoon baking soda
- 75 grams / 2.65 ounces chocolate roughly chopped or chocolate chips
- 65 grams / ½ cup pecans roughly chopped
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.
- Place your butter, golden syrup and light brown sugar in a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
- Add in the egg and egg yolk and beat until combined and fluffy, approximately 2 minutes.
- Add your flour and baking soda and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
- Toss in the pecans and half the chocolate and stir to combine until they are scattered throughout your cookie dough.
- Remove and scoop up a portion, topping the top of your cookie dough into equal balls and place onto your baking tray, finishing by sprinkling over a little sea salt.
- Bake for 12 minutes or until golden on the edges.
- Remove and allow to cool on the baking tray for a couple minutes before placing on a cooling tray.
- Serve alongside your favorite hot beverage.
- Enjoy!
Notes
- Chocolate: 56% dark chocolate block was used because it is less sweet and higher quality than baking chocolate and compliments the pecan flavor best. Feel free to replace with milk chocolate chunks or chips here.
- Pecans: Nutty pecans have a deep toasty flavor that makes for a complimentary flavor with the chocolate. Walnuts would be a good substitute in equal measure.
- Brown sugar: Light brown sugar is best, though can replaced in equal measure with dark brown sugar or use half and half. As a result of using brown sugar our cookies are chewy but still have a nice crispy edge, so substituting completely with superfine or caster sugar would result in firmer and sweeter cookies.
- Golden syrup: The syrup helps to make our cookies chewy and adding a depth of flavor, you substitute in equal measure with maple syrup or honey.
- Scoop: The scoop used here is 5 centimeters or 1.57 inches in diameter for medium homemade cookies.
Nutrition
Calories: 216kcal