Reviews (1)
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19 Ratings
5 star values:
2
4 star values:
6
3 star values:
8
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/22/2015
I am so upset that I just wasted the time/effort & cost of the ingredients! There seemed like waaaaaay to much chocolate and pecans compared to batter, so I left out the cup of white chocolate chips. As I was forming the balls I was glad I did. Next, the temp and time did not work!! I ended up with a completely burnt batch of cookies (all 3 sheet pans). I left it in for half the time and rotated, and about 1 min. later I rushed to take them out b/c I smelled burning, complete disasaster!
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Pecan Chocolate-Chunk Cookies
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 45
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 sticks unsalted butter, room temperature
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
3/4 teaspoon kosher salt
1 teaspoon pure vanilla paste or extract
2 large eggs, room temperature
9 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
6 ounces white chocolate, coarsely chopped (1 cup)
8 ounces pecan halves, toasted and chopped (2 cups), plus 45 raw pecan halves
Gallery
Pecan Chocolate-Chunk Cookies
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 45
Gallery
Pecan Chocolate-Chunk Cookies
Credit:
Bryan Gardner
Pecan Chocolate-Chunk Cookies
Credit:
Bryan Gardner
Pecan Chocolate-Chunk Cookies
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 45
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 45
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes 45
Makes 45
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon pure vanilla paste or extract
- 2 large eggs, room temperature
- 9 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
- 6 ounces white chocolate, coarsely chopped (1 cup)
- 8 ounces pecan halves, toasted and chopped (2 cups), plus 45 raw pecan halves
Directions
Preheat oven to 375 degrees with racks in upper and lower thirds.
In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.
Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.
Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
Reviews (1)
Add Rating & Review
19 Ratings
5 star values:
2
4 star values:
6
3 star values:
8
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/22/2015
I am so upset that I just wasted the time/effort & cost of the ingredients! There seemed like waaaaaay to much chocolate and pecans compared to batter, so I left out the cup of white chocolate chips. As I was forming the balls I was glad I did. Next, the temp and time did not work!! I ended up with a completely burnt batch of cookies (all 3 sheet pans). I left it in for half the time and rotated, and about 1 min. later I rushed to take them out b/c I smelled burning, complete disasaster!
Reviews (1)
Add Rating & Review
19 Ratings
5 star values:
2
4 star values:
6
3 star values:
8
2 star values:
3
1 star values:
0
Add Rating & Review
19 Ratings
5 star values:
2
4 star values:
6
3 star values:
8
2 star values:
3
1 star values:
0
19 Ratings
5 star values:
2
4 star values:
6
3 star values:
8
2 star values:
3
1 star values:
0
19 Ratings
5 star values:
2
4 star values:
6
3 star values:
8
2 star values:
3
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 6
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/22/2015
I am so upset that I just wasted the time/effort & cost of the ingredients! There seemed like waaaaaay to much chocolate and pecans compared to batter, so I left out the cup of white chocolate chips. As I was forming the balls I was glad I did. Next, the temp and time did not work!! I ended up with a completely burnt batch of cookies (all 3 sheet pans). I left it in for half the time and rotated, and about 1 min. later I rushed to take them out b/c I smelled burning, complete disasaster!
Martha Stewart Member
Rating: Unrated
12/22/2015
I am so upset that I just wasted the time/effort & cost of the ingredients! There seemed like waaaaaay to much chocolate and pecans compared to batter, so I left out the cup of white chocolate chips. As I was forming the balls I was glad I did. Next, the temp and time did not work!! I ended up with a completely burnt batch of cookies (all 3 sheet pans). I left it in for half the time and rotated, and about 1 min. later I rushed to take them out b/c I smelled burning, complete disasaster!
Rating: Unrated
All Reviews for Pecan Chocolate-Chunk Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Chocolate-Chunk Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
