Bakery, Recipes
Comment 1

Chocolate Chip Cookies With Roasted Pecans

I watched the movie “Stranger Than Fiction” last night, about a millionth time probably. I love the whole movie but the scene where Harold brings Ana Pascal “flours” gets me every time. I told to myself, if a man ever brings me a box of “flours” like him, I will break my oath of not dating anyone anymore, and I will give this person a chance. Otherwise, my heart is locked. But that’s not all about the movie from last night. While watching it, I realised that I haven’t baked cookies for a while and I decided to get back to a very basic but majestic cookie: chocolate chip cookies! And this time, there is also roasted pecans added to it.

 

 

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Chocolate chip cookies are a bit tricky. Sometimes they spread a lot, sometimes they are over-baked and sometimes under-baked. In reality, there are just a few things to pay attention to and if you do these, you will get the perfect cookies every time.

 

In this recipe, apart from chocolate chips, there are roasted and coarsely chopped pecans. You can leave them out if you want to make basic cookies, or you can replace them with another kind of nuts that you like more.

 

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Making the cookie dough is pretty quick and easy, you don’t even need a mixer (but sure you can use one, if you like). However, if you want to be able to control how much your cookies will spread, then you should put the cookie balls in the refrigerator for an hour to chill. That’s why I suggest you plan your cookie baking ahead, including that 1 hour of chilling time. If you don’t have much time, then you can follow the steps of Stephanie Jaworski of “Joy of Baking” and use butter that is just a little little bit soft to touch to start with (in that case you will probably have to use a mixer).

 

So here you go, chocolate chip cookies to have a dellllicious cookiegasm!!

 

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Ingredients:

 

Difficulty: ★☆☆ (Easy)
(makes 24 cookies, each 35 gr./2 tbsp)

 

Printable PDF version (no photos)

 

113 gr. butter, soft in room temperature (you can also use cold butter, check what I wrote above)
1/2 cup / 1 dl + 1 tbsp + 1 tsp granulated white sugar
1/2 cup / 1 dl + 1 tbsp + 1 tsp light brown sugar
1 egg
1 tsp vanilla sugar (or better, you can use 1 tsp vanilla extract)
1+1/4 cups / 3 dl all purpose flour (vehnäjauho)
1 tbsp cornstarch
1/2 tsp baking soda
A pinch of salt
1+1/2 cups / 3 dl + 4 tbsp chocolate chips (about 235-240 gr.)
1/2 cup / 1 dl + 1 tbsp + 1 tsp coarsely chopped roasted pecans (about 70 gr.)

 

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1. In a medium mixing bowl, put butter, granulated white sugar and light brown sugar. Using a spatula, work the butter and sugars to create a creamy and smooth mixture (you can do this with a mixer).

 

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2. Add egg and vanilla (or vanilla extract) and continue mixing the ingredients, until they are incorporated.

 

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3. Sift flour, cornstarch, baking soda and salt into the mixture.

 

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4. Mix your ingredients until they are incorporated.

 

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5. Add chocolate chips and pecans and mix them until all the pieces are spread in the dough evenly.

 

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6. Make cookie balls. I made balls from about 2 tbsp (35 gr.) of dough per piece and got 24 pieces. You can make smaller or bigger cookies, but in that case you should adjust your baking time accordingly (a couple of minutes more or less than what I will write here). Put your cookie balls in the refrigerator and chill for 1 hour (alternatively, you can freeze the balls to bake another time. In that case, you should let the balls thaw for about 15 minutes before you bake).

 

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7. While cookie balls are chilling, preheat the oven to 165C.

 

8. Once your balls are chilled, put them on a baking tray with baking paper, about 2 cm apart from each other (because they will spread) and put them in the oven right away before they get softer. If your oven is small like me, and if you can only bake a certain amount of cookies at a time, put the rest of the balls back in the fridge while waiting for the first batch to bake.

 

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9. Bake in the middle rack of your oven for about 15-18 minutes (my cookies baked perfectly for 17 minutes). Once baked, take them out of the oven and let them cool down before you attack them or remove from the tray, because they will be very soft at that moment; they will set and get firmer in about 10 minutes. Enjoy your cookies with a glass of cold milk or a cup of coffee / tea!

 

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

1 Comment

  1. Pingback: Gluten Free Thursday: Tahini Cookies with Honey and Sesame Seeds | My Dear Kitchen in Helsinki

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